Last updated on March 6th, 2024.
Carrot cake muffins are a delightful twist on a classic dessert, offering all the flavors of a traditional carrot cake in a portable and convenient form. Topped with a golden brown, sweet, and crunchy streusel, these muffins are perfect for breakfast, snacks, or dessert.
This is a great recipe to bake when you shredded too many carrots for your carrot cake or are looking for a sweet and unexpected treat for your breakfast or bunch. The muffins are topped with crunchy pecan streusel, but you can also top them with cream cheese frosting or a simple maple syrup glaze.
For more muffin recipes, check out my Raspberry White Chocolate muffins, Double Chocolate Muffins, and these Apple Muffins.
Ingredients
- All-purpose flour. Do not replace the flour with almond flour. Almond flour is just ground almonds.
- Baking powder.
- Cinnamon.
- White Sugar.
- Molasses. The molasses adds a unique flavor slightly different from light brown sugar. But you can replace the sugar and molasses with light brown sugar.
- Vanilla extract.
- Large eggs.
- Vegetable oil. Use a flavorless oil, like canola oil. Replacing the oil with melted coconut oil is also an option, but the muffins might not be as moist.
- Shredded carrots. Use a food processor to shred the carrots, pre-shredded carrots are too dry and because it is essentially our source of wet ingredients, the muffins might turn out dry.
For the streusel topping
- All-purpose flour.
- Light brown sugar.
- Unsalted butter melted.
- Cinnamon.
- Chopped pecans.
How to Make Carrot Muffins
- Mix the sugar, molasses, and eggs in a large mixing bowl until smooth.
- Mix in the oil.
- Mix in the shredded carrots.
- Mix the flour, baking powder, and cinnamon in a medium bowl, then add it to the carrot mixture. Mix just until the flour is hydrated, and allow the batter to sit for about one hour before baking.
Making the Streusel Topping
- Place all of the ingredients in a large bowl and use a fork to mix.
Baking
- Divide the muffins batter between the muffin liner, sprinkle with the streusel and bake.
Tips
- Before starting to make this carrot muffin recipe, make sure all of the ingredients are at room temperature. If the ingredients are at opposite temperature the batter will not mix well and the muffins will turn out dense.
- For added flavor, consider adding, orange zest from one orange, a handful of golden raisins or shredded coconut to the muffin batter. And during fall, you can replace some or all of the carrots with pumpkin puree for delicious pumpkin muffins.
- If the muffin cups are filled 3/4 full, the recipe yields 12 muffins. The recipe will yield nine muffins if the cupcake liners are filled to the top.
- If you prefer a healthier option, you can substitute half of the all-purpose flour with white whole wheat flour.
- Be sure not to overmix the batter, which can result in dense and tough muffins. Mix just until the dry ingredients have been incorporated.
Storing
- These carrot cake muffins can be stored in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze them for more extended storage. Wrap each muffin individually in plastic wrap and store them in a freezer-safe bag or container for up to 2 months. To thaw, leave them at room temperature for a few hours or microwave for a quick defrost.
FAQs
While grated carrots provide texture and moisture to the muffins, you can replace them with an equal amount of carrot puree if desired.
While the cake and the muffins have the same flavor profile, a typical carrot cake is much softer than the muffins. The ratio of the different ingredients causes a difference in the texture.
Yes, you can make these gluten-free muffins by using a gluten-free all-purpose flour blend instead of regular flour. Ensure that all other ingredients, including baking powder and baking soda, are certified gluten-free.
Absolutely! The nuts are optional and can be omitted if you have allergies or simply prefer your muffins without them. Feel free to customize the recipe to suit your preferences.
More Recipes You Might Enjoy
Coconut Scones, Mini Pancakes, Brioche French Toast
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Carrot Muffins Recipe
Tender, moist, and flavorful carrot cake-style muffins
Ingredients
- 1 2/3 Cups All-purpose flour (200g)
- 1 teaspoon Baking powder
- 2 teaspoon Cinnamon
- 1 Cup Sugar
- 1 teaspoon Molasses
- 2 Large Eggs at room temperature
- 2 Cups Shredded Carrots (200g)
- 1/2 Cup Vegetable oil (120ml)
Streusel
- 5 TBS Unsalted butter, melted (70g)
- 3/4 Cup All Purpose flour (90g)
- 3/4 Cup Toasted chopped nuts (120g)
- 1 teaspoon Cinnamon
- 1/3 Cup Light brown sugar (70g)
Instructions
Streusel
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In a medium bowl, place the flour, cinnamon, chopped nuts, and sugar and use a fork to incorporate.
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Drizzle in the melted butter and use the fork (or your fingers to blend ingredients together). Set aside while making the muffins.
Carrot Muffins
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Preheat oven to 350F. Line a muffin pan with muffin liners.
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Sift the flour, cinnamon, and baking powder in a medium bowl. Mix to incorporate.
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In a large bowl, whisk together the sugar, molasses, and eggs until light and frothy.
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Drizzle in the oil and water and whisk to combine.
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Fold in the shredded carrots.
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Fold in the flour mix.
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Divide the batter between the muffin liner, 3/4 full (for 12 muffins), or all the way full (for 9 muffins).
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Top each muffin with the streusel.
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Bake for 20-24 minutes turning the pan halfway the baking time.
Recipe Notes
- All of the ingredients must be at room temperature before starting to mix.
- For added flavor, consider adding, orange zest from one orange, a handful of golden raisins or shredded coconut to the muffin batter. And during fall, you can replace some or all of the carrots with pumpkin puree for delicious pumpkin muffins.
- If you prefer a healthier option, you can substitute half of the all-purpose flour with white whole wheat flour.
- Be sure not to overmix the batter, which can result in dense and tough muffins. Mix just until the dry ingredients have been incorporated.
