Carrot Cake Muffins

Carrot cake has always been a favorite dessert, but sometimes you just want something simpler—no layers, no frosting, no slicing. These muffins capture everything I love about carrot cake in a format that’s quick to make and easy to eat. They’re soft, tender, and packed with warm spices, plus a light drizzle of cream cheese glaze to bring it all together. 

If you love traditional carrot cake, be sure to check out my carrot cake recipe for a classic, frosted version!

Why You’ll Love These Muffins

• Classic flavor, easy format. No layering, no frosting hassle—just all the goodness of carrot cake in a quick and simple muffin.
• Perfectly soft and moist. A mix of butter and oil, plus buttermilk, keeps these muffins tender and flavorful.
• Great for grab-and-go. The light cream cheese glaze adds just enough sweetness while keeping them easy to eat with your hands.

The Ingredients Behind the Flavor

I tested a few different ways to make these carrot cake muffins, and I found that using a mix of butter and oil, along with buttermilk, gave the best balance of flavor and texture. I also opted for finely shredded carrots because I wanted them to blend into the batter without standing out too much. The result? A perfectly soft, spiced muffin that has all the appeal of carrot cake but in a more convenient form.

Here’s a quick look at the key ingredients that make these muffins so good:

• Carrots – Finely shredded so they blend into the batter without a noticeable texture. No need to pat them dry—the moisture helps keep the muffins tender.
• Buttermilk – Adds moisture and a slight tang, helping to create a soft crumb.
• Butter & Oil – The best of both worlds! Butter for flavor, oil for added moisture.
• Spices – A blend of cinnamon, nutmeg, and ginger brings classic carrot cake warmth.
• Pecans – Add a little crunch and nutty flavor. (Walnuts work, too!)

How to Make Carrot Cake Muffins

• Preheat & prep. Set your oven to 375°F and line a muffin tin with liners.
• Mix dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices.
• Mix wet ingredients. In a large bowl, whisk together the sugars, melted butter, oil, eggs, buttermilk, and vanilla. This method is slightly different from the traditional muffin method—it helps distribute the fat more evenly and creates a more tender crumb.
• Combine. Stir the dry ingredients into the wet ingredients until just combined, then fold in the shredded carrots and pecans.

• Bake. Divide the batter into the muffin cups and bake for 18-22 minutes, until a toothpick inserted in the center comes out clean.
• Cool & glaze. Let the muffins cool before topping with the cream cheese glaze.

How to Tell When They’re Done

• The muffins should be golden brown on top and spring back lightly when pressed.
• A toothpick inserted in the center should come out with just a few moist crumbs, not wet batter.
• If you’re unsure, an instant-read thermometer should read about 200°F (93°C) in the center.

Easy Customizations

• Swap the nuts. Use walnuts instead of pecans, or leave them out if you prefer.
• Add-ins. Try mixing in a handful of raisins or shredded coconut for even more carrot cake flavor.
• Skip the glaze. These muffins are delicious on their own or with a simple dusting of confectioners’ sugar.

Serving Suggestions

• Enjoy these muffins warm with a cup of coffee or tea.
• Pair them with a yogurt parfait or fresh fruit for a sweet breakfast.
• Serve them as a sweet addition to a brunch spread.
• Enjoy a glazed muffin for a less heavy dessert option.

Storing and Freezing

• Room temperature: Store unglazed muffins in an airtight container for up to 2 days.
• Refrigerator: Keep tightly covered for up to 5 days if glazed.
• Freezer: Freeze unglazed muffins for up to 3 months, then glaze after thawing. If already glazed, freeze in a single layer until firm, then wrap individually and store in an airtight container. Thaw in the refrigerator before serving.