Go Back
–+ servings
Single carrot cake muffin on a plate with cinnamon sticks and a split muffin in the background, highlighting the domed top and sugar crust.
Print

Carrot Cake Muffins

These Carrot Cake Muffins are everything you love about classic carrot cake, baked into tall, bakery-style muffins. Ultra-moist, warmly spiced, perfectly tender, and ready in under 30 minutes. No layers, no frosting fuss, just simple springtime comfort in every bite! 🥕
Course Breakfast
Cuisine American
Servings 12 standard muffins
Calories 185kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • ~2 large carrots grated using small holes on box grater (approximately 1 ½ cups grated)
  • 3 large eggs room temperature
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil or canola oil
  • 1/2 cup full-fat sour cream room temperature
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour spooned and leveled
  • 1 Tbsp. ground cinnamon
  • 2 ½ tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. salt
US Customary - Metric

Instructions

  • Preheat and prep: Preheat the oven to 425°F. Line a muffin pan with 12 paper liners.
  • Mix dry ingredients: In a medium bowl, combine the flour, cinnamon, baking powder, baking soda, nutmeg, and salt, and whisk together.
    2 cups all-purpose flour, 1 Tbsp. ground cinnamon, 2 ½ tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. ground nutmeg, 1/2 tsp. salt
    Dry ingredients for carrot cake muffins including flour, cinnamon, baking powder, baking soda, nutmeg, and salt in a bowl before and during whisking.
  • Mix wet ingredients: In another large bowl, combine the sugar, oil, sour cream, eggs, and vanilla, and whisk well.
    3 large eggs, 1 cup granulated sugar, 3/4 cup vegetable oil, 1/2 cup full-fat sour cream, 2 tsp vanilla extract
    Eggs, vegetable oil, sour cream, and vanilla extract in a mixing bowl before and after whisking until smooth and combined.
  • Combine wet and dry: Add the dry ingredients to the wet ingredients. Fold just a few times.
    Dry ingredients added to wet ingredients in a bowl and gently folded together to form muffin batter.
  • Add carrots: fold in the grated carrots until no flour streaks remain, being careful not to overmix.
    ~2 large carrots
    Freshly grated carrots added to muffin batter and folded in until evenly combined.
  • Scoop into muffin tin: Divide the batter among the paper liners (they will be almost full, you’ll get 12 muffins perfectly). Sprinkle the tops with sanding sugar/turbinado sugar, if you like.
    Carrot cake muffin batter divided evenly into paper-lined muffin tin cups, filled nearly to the top.
  • Bake: Bake for 5 minutes at 425°F Start Timer and then, without opening the oven, reduce the oven temperature to 350°F and bake for another ~14-15 minutes Start Timer, or until the tops are springy and a toothpick comes out with a few crumbs. Let cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely. Start Timer
    Freshly baked carrot cake muffins in a muffin pan and cooling on a wire rack with tall, golden domed tops.

Notes

Storage Tips:
  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Refrigerate up to 5 days. Let them come to room temp before serving for best texture.
  • Freezer: Let them cool completely then store in freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 20–30 seconds.
 

Nutrition

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 47mg | Sodium: 271mg | Potassium: 90mg | Fiber: 2g | Sugar: 18g | Vitamin A: 1821IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 1mg