No need to wait for dessert to enjoy Carrot Cake any more! Start the day with Carrot Cake muffins chock full of carrot, raisins and walnuts. Topped with a crisp crumble topping too!
Start the morning off with a flavor packed bite of Carrot Cake muffins.
These moist, tender muffins are filling with a wonderful texture.
The wholesome ingredients and sweet flavor are perfect for a snack too.
If you love carrot cake you’ll want to end the day with Carrot Cake Loaf or Carrot Cake cookies.
And you should! Why not?
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Easy Carrot Cake Muffins
These muffins are one of the easiest ways to enjoy Carrot Cake.
All the ingredients and traditional flavors of the favorite cake in single-serving portions.
The crumble topping gives them a sweet crisp texture that is addictive.
Love the traditional Cream Cheese frosting on carrot cake?
We have an extra cream cheese glaze you can add for the full effect.
Recipe Ingredients Notes
Crumble Topping
Old Fashioned Oats. Regular or gluten-free work. Use ‘old fashioned oats’ or ‘rolled oats’ not quick oats.
All Purpose Flour. Regular or gluten-free measure-for-measure flour work for both the topping and the muffins.
The gluten-free version of all our recipes are tested with Bob’s Red Mill gluten-free 1-to-1 Baking Flour.
Brown sugar. Classic type of sugar used in a crumble topping.
Baking powder and Baking soda. This is a little baking trick! Including these helps the topping crisp more and brown better. If you want to leave them out you can too. They do not affect the flavor.
Unsalted Butter. Melted unsalted butter combines all the ingredients for a crumbly texture.
Carrot Cake Muffins
Milk. We used dairy milk, any fat percentage should work.
Eggs. Use large eggs.
Vegetable Oil.
All Purpose Flour. See notes in the topping section above.
Granulated sugar. Sweetens the muffins.
Baking powder. The rising agent used. Gives a wonderful texture too.
Spices and flavorings. Vanilla extract, cinnamon, ginger, nutmeg, salt.
Carrots. Grate your own. Store bought shredded carrots are convenient but they are very dry. Fresh carrots add moisture to the recipe you’ll need. Grate by hand or use a food processor with shredding disk.
They also have a particular flavor that does not change when baked.
Raisins. Use plump raisins.
Walnuts. Chopped walnuts are used. For saving time they can be purchased already chopped.
Unsalted butter. As with the topping melted butter will be used.
Variations
Add some pineapple. Use ¼ cup of crushed pineapple and make sure it’s thoroughly drained.
Try shredded coconut. Add ½ cup coconut.
How to make healthy carrot cake muffins?
Drop the crumble topping. Fill the muffin tins 3/4 full and bake for the same time testing for doneness. These muffins are full of great flavor on their own.
Swap applesauce in for the vegetable oil for fewer calories!
Add a Glaze
The muffins are delicious as made. BUT if you want to be a little extra add a glaze on top of the crumble topping.
Vanilla Glaze
To take these over the top, prepare a powdered sugar drizzle and top the muffins while they are still warm.
Use: ½ cup powdered sugar, ¼ teaspoon vanilla, and add just enough milk to get the desired consistency.
2-3 tablespoons of milk will probably be sufficient. Drizzle onto the muffins.
Cream Cheese Glaze
Love cream cheese frosting?
Another option is to add a cream cheese glaze to drizzle on while the muffins are warm.
This can replace the crumble topping OR be in addition to it.
To do this you will need:
- 4 ounces cream cheese – softened
- ½ cup powdered sugar
- 1 teaspoon of vanilla extract
- 1-3 tablespoons of milk
In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until combined.
Add the milk 1 tablespoon at a time until the desired consistency has been reached. Drizzle onto the muffins.
Tried and Tested Recipe
This recipe has been tested with regular all purpose flour, gluten-free measure-for-measure flour*, at altitude and sea level. Delicious results every time!
How to Make it – Step-by-Step
STEP 1. Preparation
Preheat the oven to 375 degrees F. Line a muffin tin with paper liners or spray with non-stick spray (photo 7).
STEP 2. Make the crumble topping
In a mixing bowl combine the topping ingredients and stir to combine (photos 1-2).
STEP 3. Mix the wet ingredients
In a large mixing bowl combine the milk, eggs, oil and vanilla extract (photo 3). Whisk.
STEP 4. Combine the dry ingredients
In a large mixing bowl combine the flour, sugar, baking powder, spices and salt (photo 4).
STEP 5. Finish the muffin batter
Combine the wet ingredients, dry ingredients and melted butter. Stir until well combined (photo 5).
Stir in the raisins, carrots, and walnuts (photo 6).
STEP 6. Fill and bake
Fill the muffin cavities 1/2 full (photo 8) and sprinkle the topping on top (photo 9).
Bake for 18-20 minutes until a toothpick inserted comes out clean.
STEP 7. Cool
Cool in the muffin pan for 5 minutes then completely on a wire cooling rack (photo 10).
Pro Tips
Grate the carrots yourself. Carrots add moisture to the recipe and store bought grated carrots are very day.
How to Store them
These carrot cake muffins are great warm or cooled.
Best stored in an airtight container at room temperature for 3-4 days. The topping will soften after being stored but the taste won’t change, they are still great.
More Muffin Recipes You’ll Love!
- Peanut Butter Banana Muffins
- Cranberry Orange Muffins
- Morning Glory Muffins
- Oat Bran Muffins
- Coffee Cake Muffins
- Chocolate Chip Muffins
Recipe
Carrot Cake Muffins with Crumble Topping
Ingredients
Crumble Topping
- ¾ cup old fashioned oats regular or gluten-free
- ¾ cup all-purpose flour regular or gluten-free measure-for-measure flour blend
- ¾ cup light brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup (1 stick) unsalted butter melted
Muffins
- 1 cup milk
- 2 large eggs
- 2 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
- 2/3 cup granulated sugar
- 1 tablespoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup grated carrots
- ½ cup raisins
- ½ cup chopped walnuts
- 6 tablespoons unsalted butter melted
Instructions
- Preheat oven to 375 degrees. Prepare a muffin pan with non-stick baking spray or line the well with cupcake wrappers.
Prepare the topping
- In a large bowl, mix all of the topping ingredients (oats, 3/4 cup flour, brown sugar, 1/4 teaspoon EACH baking soda and baking powder, 1/2 cup melted unsalted butter) until large crumbles are formed. Set aside.
Making the muffins
- In a large bowl, whisk together the milk, eggs, vegetable oil, and extract. Set aside.
- In another bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
- Add the dry ingredients into the wet ingredients along with the melted butter and mix until well combined. Fold in the carrots, raisins, and walnuts.
- Spoon or scoop the muffin batter and fill the wells or cupcake wrappers ½ full. Sprinkle the topping mixture on top of each muffin, making sure the batter is fully covered.
- Bake for 18-20 minutes, until the crumbles are golden brown and a toothpick inserted comes out clean. Cool for 5 minutes in the pan and then remove to a cooling rack.
Notes
- 4 ounces cream cheese – softened
- ½ cup powdered sugar
- 1 teaspoon of vanilla extract
- 1-3 tablespoons of milk
Sharon says
TThese muffins are delicious. I appreciate having a different way to enjoy carrot cake without the hassle!
Michelle says
The perfect recipe for Easter! And anytime, really! Love all the options you’ve given too!
Jo says
This is the best carrot cake muffin recipe I’ve tried! Love the crumble too!
Beth says
Yum! These are perfect for my family! So yummy and very delicious!
Claudia Lamascolo says
I would love to have one of these beauties with my coffee right now but this will have to be my treat on Easter morning.. Great recipe!
Lindsay says
I forget how much I love carrot cake until I see it! Making these for Easter and I can’t wait!
Eden says
Best carrot muffins! Perfect for spring, super moist and delicious!
Katie says
I love carrot cake, especially around Easter time! I also love making it simpler by making it into these muffins!
Beth says
I love this version with the crumble topping. I’m dairy intolerant so I can’t eat the cream cheese frosting the cake version usually has. I didn’t even miss the frosting. Such a yummy recipe, I will be making them often!
Angela says
Yum! I am in love with these muffins. My family really enjoyed them. I will try adding the crushed pineapple next time.