Moist carrot cake muffin recipe! This easy one-bowl carrot cake muffin recipe takes just minutes to make – no mixer necessary.
Carrot cake muffins are super moist muffins that have all of the delicious flavor of carrot cake. They’re nicely sweetened without crossing over into cupcake territory.
These muffins are really easy to make. They’re made all in one bowl, and there’s no need to use a mixer to make the muffins.
Carrot cake muffins are great served as-is, or they can be spread with a little butter or cream cheese. No matter how you serve them, these muffins make a great breakfast!
How to make carrot cake muffins
Stir together the melted butter, brown sugar, buttermilk, egg, and vanilla in a large mixing bowl.
Add the dry ingredients, and mix in just until combined. I recommend mixing by hand to help avoid overmixing.
Add the shredded carrots, shredded coconut, raisins, and chopped nuts. Stir in just until combined.
Divide the muffin batter between the muffin tins, and bake.
Tips
- Butter: Feel free to use salted or unsalted butter. If you prefer, you can use 1/4 cup of oil (like vegetable or melted coconut oil) in place of the melted butter.
- Egg and buttermilk: It’s important that the egg and buttermilk be at room temperature. Otherwise, they could cause the butter to re-solidify.
- Coconut: I like to use sweetened shredded coconut. If you like less sweet muffins, you can use unsweetened shredded coconut.
- Pecans: The pecans are optional. You can either omit them or replace them with additional raisins.
How to store
These muffins can be stored, covered, at room temperature for up to 4 days. The muffins can also be frozen in a freezer-safe resealable container for up to 3 months.
More Easter recipes!
More Easter recipes!If you’ve tried this carrot cake muffin recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who’ve made my recipes!
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Carrot Cake Muffins
Ingredients
- 1/3 cup butter (melted)
- 1 cup brown sugar (packed)
- 1 large egg (at room temperature)
- 1/2 cup buttermilk (at room temperature)
- 1/2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 ½ cups grated carrots (from about 4 medium carrots)
- 1/2 cup shredded coconut
- ¼ cup golden raisins
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 375 F. Line 14 muffin tin cups with paper liners or grease with nonstick baking spray. Set aside.
- In a large bowl, whisk together melted butter, brown sugar, egg, buttermilk, and vanilla until well-combined.
- Add flour, baking powder, baking soda, salt, and cinnamon. Stir in just until combined. Don't overmix.
- Stir in carrots, raisins, and pecans just until incorporated.
- Divide batter among muffin tins.
- Bake about 18-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
- Let cool in muffin tin for about 5-10 minutes and then remove to a wire rack to finish cooling.
Notes
- Butter: Feel free to use salted or unsalted butter. If you prefer, you can use 1/4 cup of oil (like vegetable or melted coconut oil) in place of the melted butter.
- Egg and buttermilk: It's important that the egg and buttermilk be at room temperature. Otherwise, they could cause the butter to re-solidify.
- Coconut: I like to use sweetened shredded coconut. If you like less sweet muffins, you can use unsweetened shredded coconut.
- Pecans: The pecans are optional. You can either omit them or replace them with additional raisins.
- Nutrition values are estimates.
Elle says
Yummy recipe! Didn’t have shredded coconut on hand, but I am sure that would have been a great addition. Thanks for sharing!
Kate says
I’m so glad that you liked the muffins! Thanks for commenting! =)