Carrot Cake Muffins

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Moist, warmly spiced, and packed with goodness, these Carrot Cake Muffins bring together the cozy flavors of classic carrot cake into a handheld treat that’s perfect for breakfast or snacking. With a tender crumb, hints of cinnamon and nutmeg, and naturally sweet grated carrots in every bite, these muffins feel like a sweet hug from your oven.

Whether you’re meal prepping for the week or baking for a cozy gathering, these muffins deliver bakery-style flavor with none of the fuss. No frosting needed—just pure, carrot-cake comfort in every bite.

Why You’ll Love These Carrot Cake Muffins

These muffins are incredibly easy to make, perfectly sweet without being overwhelming, and packed with healthy ingredients like carrots, Greek yogurt, and warm spices. You can whip them up in under 30 minutes and enjoy them all week long. Plus, they freeze beautifully!

What Kind of Carrots Work Best in Carrot Cake Muffins?

Freshly grated carrots are your best choice. They bring moisture and sweetness that pre-shredded carrots simply can’t deliver. Use the fine side of your grater to create soft, even shreds that will blend seamlessly into the batter.

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Ingredients for the Carrot Cake Muffins

Carrots – Freshly grated carrots provide moisture and a natural sweetness to every bite.

All-Purpose Flour – The structure-builder for these soft, fluffy muffins.

Brown Sugar – Adds depth of flavor and keeps the crumb moist.

Greek Yogurt – Helps make the muffins tender and moist while adding a boost of protein.

Eggs – Bind everything together and help the muffins rise.

Vegetable Oil – Adds moisture without overwhelming flavor.

Baking Soda and Baking Powder – Our leavening agents to create lift.

Cinnamon and Nutmeg – Warm, cozy spices that pair beautifully with carrots.

Vanilla Extract – A splash for balance and aroma.

Salt – Essential to enhance all the flavors.

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How To Make the Carrot Cake Muffins

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with nonstick spray.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together 1 and 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 and 1/2 teaspoons ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.

Step 3: Combine Wet Ingredients

In another bowl, whisk together 2 large eggs, 1/2 cup packed brown sugar, 1/2 cup plain Greek yogurt, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract until smooth.

Step 4: Add Carrots

Stir in 1 and 1/2 cups finely grated carrots into the wet mixture.

Step 5: Combine Wet and Dry

Pour the wet ingredients into the dry and gently fold until just combined. Be careful not to overmix.

Step 6: Fill the Muffin Tin

Divide the batter evenly among 12 muffin cups—they should be about 3/4 full.

Step 7: Bake

Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

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How to Serve These Muffins

These Carrot Cake Muffins make a satisfying snack, an easy grab-and-go breakfast, or a wholesome treat in a lunchbox. This recipe yields exactly 12 muffins, making it perfect for a family of 4 to enjoy over a few days.

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How to Store Carrot Cake Muffins

Store these muffins in an airtight container at room temperature for up to 3 days. To keep them fresher longer, refrigerate them for up to 6 days. They also freeze well: wrap them individually and freeze for up to 2 months. Reheat in the microwave for 20–30 seconds to enjoy warm.

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Frequently Asked Questions

Can I add nuts or raisins?
Yes! Chopped walnuts or pecans and golden raisins are excellent add-ins. Add up to 1/2 cup total to the batter before baking.

Can I use whole wheat flour instead?
You can substitute up to half the flour with whole wheat flour. The texture will be slightly denser but still delicious.

Are these muffins freezer-friendly?
Absolutely. Let them cool completely, then freeze in a single layer before transferring to a bag. They thaw beautifully overnight or can be microwaved straight from frozen.

Can I make them dairy-free?
Yes. Swap the Greek yogurt with a non-dairy yogurt like almond or coconut, and ensure your brown sugar is vegan.

Do I need to peel the carrots?
Peeling is optional. If your carrots are fresh and clean, a good scrub is enough. But peeling ensures a smoother texture in the muffins.

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Want More Muffin Ideas with a Twist?

If you loved these Carrot Cake Muffins, check out these other cozy bakes:

• Cream Cheese Cranberry Loaf for tart-meets-sweet goodness.
• Lemon Zucchini Bread for a citrusy twist.
• Pumpkin Bread if you love warm spice.
• Citrus Orange Cranberry Muffins for a zesty muffin variety.
• Decadent Brazilian Carrot Cake for a chocolate-glazed take on carrots.

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📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try adding nuts or frosting? Did you sneak in zucchini or swap the flour?

I love hearing how others make these recipes their own. Questions are welcome too—let’s bake smarter together. For more sweet ideas, follow me on Pinterest at Life With Livia.

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