Thursday, April 18, 2024
HomeDessertCarrot Muffins - Sugar Spun Run

Carrot Muffins – Sugar Spun Run

My carrot muffins are made with freshly shredded carrots, brown sugar, and heat spices. They’re simple to make (no mixer!) in a matter of minutes. Recipe features a how-to video!

Traditional & Simple Carrot Muffins

These moist, tender, fluffy, and oh-so-flavorful carrot muffins are completely excellent for spring! They’re not as candy as carrot cake, however I do high them with only a sprinkling of turbinado sugar, which provides the right contact of sweetness and a stunning textural crunch. 

Why You’ll Love This Recipe

  • Makes use of two oven temperatures for good, tall muffin tops. I take advantage of this method with a lot of my muffin recipes, like my banana muffins and bakery-style chocolate chip muffins.
  • Moist and flavorful, due to rigorously chosen components together with bitter cream, brown sugar, and spices like cinnamon, ginger, and nutmeg.
  • Simple to make and not using a mixer (please don’t use one!) in just some minutes.
  • Customise along with your favourite toppings like rolled oats or streusel. In addition they style nice with a little bit of cream cheese or honey butter unfold on high after baking!

I do know some readers have been making my carrot cake cupcakes as muffins for years, however I needed a standalone, devoted carrot muffin that wasn’t fairly as candy (and didn’t really feel prefer it was lacking something and not using a swirl of very not-breakfast-y cream cheese frosting!).


Most of those needs to be in your kitchen already. Let’s discuss a number of the key components earlier than we dive in.

  • Carrots. Use recent carrots and grate them your self; don’t use the pre-shredded “matchstick carrots” as these are too thick and too dry. I discuss extra about how I shred my carrots under, however I like to recommend utilizing a cheese grater or meals processor to do that.
  • Sugar. We’ll use three varieties of sugar right here; brown sugar and granulated sugar within the muffins, and turbinado sugar on high simply earlier than baking (in case you don’t have turbinado, a sprinkling of normal granulated can even do the trick right here!). The brown sugar provides taste and moisture, whereas the turbinado sugar on high provides a pleasant crunch!
  • Cornstarch. This helps create a young, melt-in-your-mouth texture.
  • Spices. I add ginger, cinnamon, and nutmeg to my carrot muffins. These are virtually the identical because the spices I take advantage of in my cupcakes, aside from the ginger. I felt that the ginger added a pleasant bit of additional brilliant taste and depth right here.
  • Bitter cream. Very similar to buttermilk (or my buttermilk substitute), bitter cream provides our muffins moisture and depth of taste. You received’t really style this within the closing product, so in case you’re not a bitter cream fan, don’t fear! When you don’t have bitter cream, you would use full-fat, plain greek yogurt as a substitute.

SAM’S TIP: Use room temperature components! Your eggs, butter, and bitter cream ought to all be at room temperature so that they simply incorporate into your batter. This prevents over-mixing, the nemesis of fast breads like muffins and pancakes.

Bear in mind, that is simply an outline of the components I used and why. For the total recipe please scroll right down to the underside of the put up!

Shred Carrots

Whereas you should use a cheese grater to grate your carrots, I like to make use of my meals processor. This technique shreds, then chops the carrots so that you’re left with carrot bits as a substitute of strings. For my part this creates a way more nice texture.

Overhead view of grated carrots in a food processor bowl.Overhead view of grated carrots in a food processor bowl.Overhead view of grated carrots in a food processor bowl.
  1. Begin with the shred blade first. Shred your carrots with the shred blade, then swap to the common blade.
  2. Pulse the carrots into effective bits. Simply watch out that you simply don’t course of your carrots an excessive amount of, otherwise you’ll find yourself with carrot puree!

SAM’S TIP: I like to recommend peeling your carrots earlier than shredding them. When you don’t, your carrot muffins may turn out to be a not-so-pretty shade of inexperienced after baking.

Close-up view of a muffin made with carrots that's been unwrapped and bitten.Close-up view of a muffin made with carrots that's been unwrapped and bitten.Close-up view of a muffin made with carrots that's been unwrapped and bitten.

Make Carrot Muffins

  1. Whisk the dry components and sugars collectively till mixed, then put aside.
  2. Whisk the moist components collectively in a separate bowl.
  3. Fold the moist components into the dry components till 50% mixed. Be mild whereas doing this–the batter can be thick (it’s presupposed to be!), and also you don’t wish to over-mix it.
  4. Add the carrots and preserve folding till the batter is simply mixed.
  1. Portion your batter into muffin liners, high with turbinado sugar, and bake. We’ll begin our muffins at a better temperature for a couple of minutes, then scale back the temperature for the previous few. Be sure you don’t open the oven door in any respect throughout this course of or the muffins may fall in on themselves!
  2. Let the carrot muffins cool of their tin for a couple of minutes earlier than eradicating to a cooling rack to chill utterly. Eradicating from the pan after a couple of minutes prevents the bottoms from changing into oily or greasy.

SAM’S TIP: Whereas I didn’t go for it in the present day, you would completely add a crumb topping to those carrot muffins. My recipe is SO simple as a result of it makes use of melted butter, so there’s no pastry cutter wanted! Or for a less complicated topping, you possibly can sprinkle some rolled oats on high with the turbinado sugar. They could want an additional minute or two within the oven with the topping!

Ceaselessly Requested Questions

Can I add nuts or raisins?

This needs to be effective, and because of the thickness of the batter you don’t have to fret about them sinking to the underside of the muffins, both. I might advocate folding as much as a cup of your most well-liked add-ins (nuts, raisins, white chocolate chips, and so forth.) into the batter if you add the carrots.

Can I add a cream cheese filling?

You may, however there are some things to notice. I attempted the filling from my blueberry cream cheese muffins and pumpkin muffins and it labored right here, the bake time does find yourself needing a couple of minutes longer and notice that the muffins collapse on themselves a bit as they cool. I additionally tried this recipe with a cream cheese glaze however finally my taste-testers and I made a decision we really most well-liked the carrot muffins with simply the refined sweetness from a sprinkling of turbinado sugar on high. As an avid cream cheese frosting fan, this stunned even me!

These muffins would look so fairly and polished in my parchment paper muffin liners!

Take pleasure in!

Let’s bake collectively! Subscribe to my publication to be notified of all the most recent recipes, and discover my free recipe tutorials on YouTube 💜

Carrot Muffins

My carrot muffins are made with freshly shredded carrots, brown sugar, and heat spices. They’re simple to make (no mixer!) in a matter of minutes. Recipe features a how-to video!


Course: Breakfast, muffins, fast bread

Delicacies: American

Prep Time: 15 minutes

Prepare dinner Time: 18 minutes

Complete Time: 33 minutes

Servings: 12 muffins

Energy: 270kcal

Forestall your display from going darkish


  • Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners. Put aside.

  • In a big mixing bowl, whisk collectively flour, sugars, cornstarch, baking powder, baking soda, spices, and salt.

    1 ¾ cups (220 g) all-purpose flour, ½ cup (100 g) granulated sugar, ½ cup (100 g) gentle brown sugar, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon floor cinnamon, ¼ teaspoon floor ginger, ¼ teaspoon floor nutmeg, ¾ teaspoon desk salt

  • In a separate small mixing bowl, whisk collectively melted butter and oil.

    ¼ cup (57 g) unsalted butter, ¼ cup (60 ml) impartial cooking oil

  • Add egg and vanilla extract to butter/oil combination and whisk to mix.

    1 massive egg, 1 teaspoon vanilla extract

  • Add bitter cream and whisk till nicely integrated.

    1 cup (240 g) bitter cream

  • Add moist components to dry components and use a spatula to gently fold collectively (batter can be very thick!). As soon as the batter is about 50% mixed, add the carrots and proceed to softly fold collectively till simply mixed. Don’t overmix the batter or the muffins could possibly be dense/dry.

    1 ¾ cups (198 g) shredded carrots

  • Evenly divide muffin batter into ready muffin tin (every liner can be principally full). Sprinkle with turbinado sugar.

    1 Tablespoon turbinado sugar

  • Switch to 425F (215C) preheated oven and bake for 8 minutes, then, with out opening the oven door, scale back the oven temperature to 350F (175C) and bake one other 10-12 minutes, till muffin tops are starting to show a lightweight golden brown and a toothpick inserted within the heart comes out clear or with moist crumbs.

  • Enable muffins to chill within the tin for 5-7 minutes, then rigorously take away to a cooling rack to complete cooling earlier than having fun with.



You may grate your carrots utilizing a field grater or use a meals processor. I desire a finer shred on mine and normally use the “shred” setting on my meals processor after which pulse the carrots for a number of seconds utilizing the basic blade attachment. I normally peel my carrots earlier than utilizing. I don’t blot the carrots earlier than utilizing.


These muffins are greatest served the identical day they’re made, however they’ll preserve in an hermetic container (cool utterly earlier than storing) at room temperature for 2-3 days. Muffins may additionally be tightly wrapped and frozen for as much as 3 months.


Serving: 1muffin | Energy: 270kcal | Carbohydrates: 37g | Protein: 3g | Fats: 13g | Saturated Fats: 5g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 0.2g | Ldl cholesterol: 35mg | Sodium: 271mg | Potassium: 124mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3376IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg

Dietary data relies on third-party calculations and needs to be thought-about an estimate solely. Precise dietary content material will range primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.



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