Carrot Cake Muffins
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These Carrot Cake Muffins are tender, warmly spiced, and made with simple pantry ingredients like grated carrots, brown sugar, and yogurt. They come together in one bowl, bake in under 25 minutes and stay tender and delicious for days!
Carrot Cake Muffins Recipe
These carrot cake muffins are everything you want in a homemade baked good: tender, warmly spiced, and just sweet enough to feel like a treat without tipping into dessert territory.
These carrot cake muffins are a cozy, everyday interpretation of the classic dessert, delivering all of the familiar flavors without going through the hassle of making a whole carrot cake!
Grated carrots add moisture and subtle earthiness, while brown sugar, cinnamon, and nutmeg lend warmth and depth. A scoop of yogurt in the batter keeps the crumb soft and balanced, and optional add-ins—chopped nuts, raisins—provide texture and contrast without overwhelming the base.
The batter comes together in one bowl, the muffins freeze well, and they reheat in minutes.
How do I store carrot cake muffins? Let the muffins cool completely before storing. Keep them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. They stay moist, but you can rewarm them in the microwave or toaster oven for that just-baked feel.
Can I freeze carrot cake muffins? Absolutely! Freeze cooled muffins in a single layer on a baking sheet, then transfer to a zip-top freezer bag or your favorite freezer containers. (This set of freezer containers is a crazy bargain.) They’ll keep for up to 3 months. Thaw at room temperature or gently warm in the oven at 300°F for 10 minutes.
Can I make these gluten-free? Yes, Substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour. Check that your baking powder is gluten-free, and you’re good to go.
Carrot Cake Muffin Ingredients
- All-Purpose Flour
- Cinnamon
- Nutmeg
- Baking Soda
- Baking Powder
- Salt
- Eggs
- Oil
- Brown Sugar, packed
- White Sugar
- Plain Greek Yogurt, or sour cream
- Vanilla Extract
- Grated Carrots
For the optional cream cheese drizzle:
- Cream Cheese, softened at room temperature
- Butter
- Vanilla Extract
- Lemon Juice
- Powdered Sugar
- Milk or cream, as needed
Scroll down to the printable recipe card for full measurements.
Tip: add walnuts, pecans or raisins, if desired.
Kitchen Tools You May Find Helpful
- Measuring cups and spoons
- Mixing bowl
- Electric mixer or whisk
- Muffin pans
- Muffin liners
How to Make Carrot Cake Muffins
Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease with nonstick spray.
Mix the dry ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
Mix the wet ingredients: In another bowl, whisk the eggs, oil, brown sugar, granulated sugar, yogurt, and vanilla until smooth and well combined.
Combine: Add the wet mixture to the dry ingredients and stir just until combined. Fold in the grated carrots, and if using, the nuts and raisins. Be careful not to overmix.
Portion: Divide the batter evenly among the muffin cups (they should be about ¾ full).
Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the cream cheese drizzle, mix together all ingredients and adjust the consistency by adding more sugar or more corn syrup.
Pin this Easy Carrot Cake Muffin Recipe with Cream Cheese Drizzle for your next baking session:
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Carrot Cake Muffins
Ingredients
For the carrot cake muffins:
- 1¾ cups (220g) all-purpose flour
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon baking soda
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup (120ml) vegetable oil or melted coconut oil
- ½ cup (100g) brown sugar, packed
- ¼ cup (50g) granulated sugar
- ½ cup (120ml) plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1¾ cups (180g) grated carrots (about 2 medium carrots)
For the optional cream cheese drizzle:
- 2 ounces cream cheese, at room temperature
- 1/4 cup softened butter
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 1/4 cups powdered sugar
- Milk or cream, as needed
Instructions
1. Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease with nonstick spray.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, baking soda, baking powder, and salt.
3. Mix the wet ingredients: In another bowl, whisk the eggs, oil, brown sugar, granulated sugar, yogurt, and vanilla until smooth and well combined.
4. Combine: Add the wet mixture to the dry ingredients and stir just until combined. Fold in the grated carrots, and if using, the nuts and raisins. Be careful not to overmix.
5. Portion: Divide the batter evenly among the muffin cups (they should be about ¾ full).
6. Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 110Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 26mgSodium: 138mgCarbohydrates: 14gFiber: 0gSugar: 7gProtein: 2g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy carrot cake muffins as much as mine did!
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