These carrot cake muffins blend cozy spices, sweet carrots, fresh apples, juicy raisins, and chewy coconut into every bite. Perfectly moist, irresistibly flavorful—each ingredient shines, creating muffins you’ll bake again and again!
Prep Time: 20 minutes.
Cook Time: 25 minutes
How Many Servings?
12 serving
These carrot cake muffins have always been a hit! They were the top-selling muffins at my café—customers of all ages couldn’t resist them. Years later, friends still ask me for this recipe.
Packed with shredded carrots, apples, coconut, raisins, and cinnamon, each bite is deliciously moist and flavorful. The batter is versatile too—you can make muffins, mini muffins, or even a cake topped with cream cheese frosting. No mixer required, just a bowl and a spoon! Oh, and fun fact: my dog Mia discovered she loves carrot muffins too—oops! (Moms will understand.)
Carrot Cake Muffins Recipe Ingredients
- All-Purpose Flour: Provides the base for the muffins, contributing to their structure and texture.
- Sugar: Adds sweetness to the muffins, balancing the flavors and enhancing overall taste.
- Baking Powder: Acts as a leavening agent, ensuring the muffins rise and become light and fluffy.
- Cinnamon: Infuses a warm and aromatic flavor, complementing the sweetness of the muffins.
- Whole Eggs: Bind the ingredients together and contribute to the muffins’ moisture.
- Vegetable Oil: Adding moisture to the muffins creates a tender and soft texture.
- Vanilla Extract: Imparts a sweet and aromatic flavor, enhancing the overall taste of the muffins.
- Peeled and grated carrots: introduce natural sweetness and a moist texture, a signature element in carrot cake recipes.
- Grated Apples (2 medium-sized, no need to peel): Enhances sweetness and moisture, contributing to the overall fruity and tender profile.
- Raisins: Add sweetness and chewy texture, complementing the muffins’ flavor.
- Shredded Unsweetened Coconut: Introduces a subtle nuttiness and chewiness, elevating the texture and flavor complexity.
Tips for Perfect Carrot Cake Muffins
How to Shred Carrots
- Avoid pre-shredded carrots as they tend to be dry. For moist, perfectly textured muffins, grate fresh carrots using a hand-grater or food processor.
To Frost or Not to Frost
- For added indulgence, top your muffins with classic cream cheese frosting—sweet, creamy, and tangy. Just make sure muffins are completely cool before frosting.
Preventing Muffins from Sticking
- To avoid sticky muffins, line tins with aluminum foil cups sprayed with non-stick cooking spray. Alternatively, grease the muffin tin directly or brush cups with a butter-flour mixture.
Making it Gluten-Free
- To make gluten-free carrot cake muffins, substitute regular flour with a gluten-free blend such as almond, rice, or gluten-free all-purpose flour. You might also add a binder like xanthan gum for improved texture and cohesion. Adjust flour amounts as needed since gluten-free blends absorb liquids differently.
Quick Dessert Tip
- Want to serve these muffins as a dessert? Whisk together powdered sugar and a splash of cream to make an easy glaze—perfect for drizzling on top!
Preparation
Prepare Your Muffin Tin
Combine Wet Ingredients
Mix and Rest Batter
Divide the batter evenly among the prepared 12 muffin cups.
Bake the Muffins
Cool and Enjoy
Place the muffin tin on a cooling rack. Allow muffins to cool slightly, then enjoy warm or at room temperature!
Savor the goodness of our Carrot Cake Muffins – moist, spiced, and irresistibly delicious! A delightful twist on a classic treat, perfect for any occasion.
Prep Time: 20 minutes.
Cook Time: 25 minutes
How Many Servings?
12 serving
Ingredients:
| 2 cups all-purpose flour | |
| 1 ¼ cups sugar | |
| 2 tablespoons baking powder | |
| 2 tablespoons cinnamon | |
| 1 teaspoon salt | |
| 3 large eggs | |
| 1 cup vegetable oil | |
| 2 tablespoons vanilla extract |
Add-Ins:
| 2 cups peeled, grated carrots, about 3 carrots | |
| 1 ½ cups grated apples no need to peel ( 2 medium size ) | |
| ¾ cup raisin | |
| ¾ cup shredded unsweetened coconut |
Preparation
Preheat your oven to 375°F. Generously grease all 12 muffin cups with butter and flour, or use a non-stick cooking spray for easy removal.
In a large bowl, mix together all the wet ingredients along with the grated carrots, apples, raisins, and shredded coconut.
Stir the batter thoroughly until all ingredients are combined, then let it rest for about 5 minutes. You'll notice the batter becomes slightly wetter and thinner as the juices from the carrots and apples release. Give it another quick stir. Divide the batter evenly among the prepared 12 muffin cups.
Bake muffins in the preheated oven at 375°F for 20 minutes, or until a toothpick inserted into the center comes out clean. Cool and Enjoy Place the muffin tin on a cooling rack. Allow muffins to cool slightly, then enjoy warm or at room temperature!
Recipe Tips & Suggestions
How to store
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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