Who can resist warm Carrot Cake Muffins straight out of the oven? These muffins are lightly spiced, moist and full of flavour. They are great as they are or served with butter and cup of tea on the side.

I’m a huge Carrot Cake fan and have been wanting to get this muffin recipe upon the Blog for ages now. I’ve been making these muffins for years and they just never made there way over here for a recipe. So, the other day I got it all ready to make the muffins, photograph them and get them written out to share. Unfortunately, I added way too much butter and basically ended up with carrot scones….lol. But I had time and ingredients to make another batch and I’m finally sharing them today.

A perfect Easter treat to share at a Brunch, dessert or just a snack.

Get 40+ Easter Brunch Recipes here plus tips to host a stress free event at home!

What Are These Muffins Like

• Difficulty – I’d rate these muffins as pretty easy to make. Be sure to follow the recipe card to achieve the results you see here. 
• Taste – These muffins are soft, tender and filled with the warm spices of cinnamon and nutmeg.
• Serving – This recipe makes 12 regular sized muffins. In the recipe card at the end of the post you can easily adjust serving size.

Ingredients

• Flour – All purpose flour works best for these cookies.
• Spices – I used cinnamon and nutmeg to add a deep and rich flavour to these cookies.
• Rising agent – Baking powder is used in these muffins to get them to rise.
• Salt – Regular table salt helps enhance flavours in the cookies.
• Sugar – I used granulated white sugar for the muffins.
• Butter – These muffins use unsalted butter at room temperature.
• Eggs – I always use large eggs at room temperature for baking unless otherwise stated.
• Vanilla extract – Brings out flavour in the cookies.
• Carrots – I used finely shredded carrots for these cookies.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

Instructions

1. Preheat oven – Preheat oven to 350 degrees F and line or grease a 12 count muffin pan.
2. Combine dry ingredients – Sift together flour, baking powder, cinnamon, nutmeg and salt. Set aside
3. Mix muffin batter – Mix butter on high speed for about a minute. Add sugar, eggs and vanilla and mix for 2-3 minutes or until light in colour. Stir in the flour mixture and stir until just combined. Stir in carrots.
4. Bake – Bake for approximately 18 – 22 minutes or until toothpick inserted in centre comes out clean. Cook on a wire rack.
5. Serve or store – Can be eaten straight away or stored in a airtight container for three days.

Recipe Tips

• Use room temperature ingredients – These muffins need to use room temperature eggs and butter. Soft butter incorporates better into the muffin batter. And room temperature eggs come to full volume when mixed.
• Watch baking time – These muffins baked at 22 minutes in my oven. Keep an eye on them as they make take a minute or two more or less.

Substitutions and Additions

• Nut topping – You could sprinkle over chopped walnuts, pecans, finely chopped almonds, hazelnuts or macadamia nuts.
• Glaze – You could add Cream Cheese Frosting for a more decadent muffin or a sugar glaze.

Serving and Storage

• At room temperature – You can keep these muffins in an airtight container for about 2 – 3 days on the counter.
• In the fridge – Store these muffins in an airtight container and layer parchment paper between the layers. They will keep fresh for about 3 – 4 days.
• Freeze from fresh – If you want to freeze these muffins, freeze them when they have cooled down. Just place them in a freezer proof container or bag. They will keep for about three months in the freezer.

Frequently Asked Questions

Spiced Carrot Cake Cookies

If you're a fan of Carrot Cake, you'll love these Spiced Carrot Cake Cookies. An easy to make drop cookie using your favourite ingredients from delicious carrot cake. Then topped off with a sweet sugar glaze.

Check out this recipe

Carrot Cake Loaf Recipe

If you're a Carrot Cake fan, you're going to love this Carrot Cake Loaf Recipe. Adapted from my regular Carrot Cake but using butter instead of oil for a lighter texture. This cake is full of spiced flavour, dense and a little light at the same time. 

Check out this recipe

Glazed Carrot Bundt Cake

You can't beat a great Glazed Carrot Bundt Cake. This cake is made with fresh grated carrots and lots of spices for a fantastic flavour and texture. A moist falvoursome cake that you'll want to make at any season!

Check out this recipe

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US CustomaryMetric

Carrot Cake Muffins

Who can resist warm Carrot Cake Muffins straight out of the oven? Well, I can't! These muffins are light and flavourful and perfect to go with a cup of tea.

Prep Time15 minutes mins

Cook Time22 minutes mins

Total Time37 minutes mins

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: North American

Keyword: carrots, muffins

Servings: 12 muffins

Calories: 275kcal

Author: Julia Pinney

Ingredients

• 2 cups flour
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup granulated white sugar
• 3 large eggs at room temperature
• 1 Teaspoon vanilla extract
• 2 1 /2 cups carrots shredded (apprx 5 medium)

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F and line or grease a 12 count muffin pan.
• Sift together flour, baking powder, cinnamon, nutmeg and salt. Set aside
• Mix butter on high speed for about a minute. Add sugar, eggs and vanilla and mix for 2-3 minutes or until light in colour. Stir in the flour mixture and stir until just combined. Stir in carrots.
• Bake for approximately 18 – 22 minutes or until toothpick inserted in centre comes out clean. Cook on a wire rack.
• Can be eaten straight away or stored in a airtight container for three days.

*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.

Nutrition Facts

Carrot Cake Muffins

Amount Per Serving

Calories 275 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 10g63%

Cholesterol 82mg27%

Sodium 306mg13%

Potassium 144mg4%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 10g11%

Protein 4g8%

Vitamin A 5878IU118%

Vitamin C 2mg2%

Calcium 46mg5%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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