Carrot Muffins

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What can you do when you accidently add a 5lb bag of carrots to your grocery delivery order? Make carrot muffins! This recipe will be on repeat for the next few weeks not only because I have more carrots than I can handle but because these muffins are super moist, delicious, and take no time to make. they also freeze great! I love to keep a batch or two in the freezer and put a muffin in my kid’s snack. My husband also loves having a carrot muffin with his morning tea. This is an “everybody wins” situation. Did I mention you don’t need a stand mixer or electric beaters? Win-win.

What you need to make Carrot Muffins


Baking Soda




Vegeable Oil





Helpful tips and tricks

I recently fell in love with cardamom, and I am taking any chance I have to use it. You can taste just a little something something in these muffins that makes the extra special to me but of course, it is optional. Just cinnamon if perfectly delicious too.

These muffins rise quite a bit. Try not to overfill the muffin tin. The batter should make exactly 12 muffins but if you think you have too much batter just make a couple more muffins. The more the marrier.

I love to add different things to these muffins like chopped pecans or even a little sweetened shredded coconut. All versions are delicious.


Hello, my name is Marisol Chancellor. I was born and raised in Monterrey Mexico. I’ve been living in Texas for 12 years and even when I love barbeque, fruit cobblers and sweet tea, there’s something that has the power of transporting me right back to my mom’s kitchen and gives me a little piece of home, cooking. I grew up in the kitchen and for me, memories are always linked to food, and behind the food, well, there’s always a story that comes along. So, please let me share with you my love for cooking and while we are at it, let’s share some memories, because let’s be honest, we are also hungry for nostalgia.

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