Soft Moist Carrot Muffins

Soft, moist, and packed with warm spices, these carrot muffins are a delightful treat for any time of day. With a tender crumb and a rich, slightly spiced flavor, they are perfect for breakfast, an afternoon snack, or even dessert. The natural sweetness of carrots blends beautifully with cinnamon and nutmeg, creating a comforting homemade taste that’s both wholesome and indulgent.

These muffins are easy to make and require just a handful of simple ingredients. Whether you enjoy them plain, with a pat of butter, or topped with a drizzle of honey, they never disappoint. Plus, they stay wonderfully moist, making them a great make-ahead option for busy mornings or meal prepping.

Ingredients for Soft Moist Carrot Muffins

1 ¾ cups (220g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup (120ml) vegetable oil or melted butter
¾ cup (150g) brown sugar
2 large eggs
½ cup (120ml) milk or buttermilk
1 teaspoon vanilla extract
1 ½ cups (150g) grated carrots
½ cup (50g) chopped walnuts or pecans (optional)
½ cup (80g) raisins (optional)

Step 1: Prepare the Batter

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mixture aside.

In another bowl, whisk together the oil (or melted butter), brown sugar, eggs, milk (or buttermilk), and vanilla extract until well combined. Slowly fold the wet ingredients into the dry ingredients, stirring just until no flour streaks remain. Be careful not to overmix, as this can make the muffins dense.

Step 2: Fold in the Carrots and Extras

Gently fold the grated carrots into the batter, ensuring they are evenly distributed. If using, add the chopped nuts and raisins at this stage. Stir just until everything is combined. The batter will be thick, which is normal.

Step 3: Fill and Bake

Divide the batter evenly among the muffin cups, filling each about ¾ full. Place the muffin tin in the preheated oven and bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Once done, remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Storage Instructions

To keep your Soft Moist Carrot Muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator, where they will stay fresh for about a week.

If you’d like to freeze them, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. To enjoy, simply thaw at room temperature or warm in the microwave for 20-30 seconds.