These Carrot Muffins are an easy, homemade treat you’ll love!
For as long as I can remember, I’ve loved baking. It started as a little girl in my grandmother’s kitchen. I was the official kitchen helper, a job I took very seriously.
My tasks included measuring, mixing and sampling our treats — I was very into the quality control portion of my job. 😉
Now that I’m grown and a mama myself, I have loved spending time with Sam in the kitchen. He’s an excellent sidekick and just like me, loves to try out what we’ve made together.
Carrot cake muffins have become a recipe that we both enjoy baking and eating together. I used to be a little nervous to try “filled” muffins — but I promise, they’re not difficult.
In fact, these muffins are simple to make from scratch and deliver a great big taste that you’ll crave.
These carrot cake muffins are moist. I think they’re best served fresh and warm. They’re excellent for an afternoon treat on a regular old Tuesday or to serve on a holiday party food table.
I’ve also been known to enjoy one for breakfast with my tea. 😉
The muffin is filled with deliciousness and the filling inside explodes with complimenting flavors. Be sure to use real maple syrup for an out of this world taste!
Carrot Muffin Ingredients
Let’s talk about what goes in these bad boys! You’ll be using:
- all-purpose flour
- whole wheat flour
- coconut sugar
- baking powder
- baking soda
- coconut oil
- shredded carrots
- chopped nuts
- coconut flakes
For the filling inside, you’ll use cream cheese, maple syrup, vanilla extract and cinnamon.
Real quick, let’s chat about other options. There is quite a bit of variety if you want to get creative with other mix ins. You could add shredded zucchini, banana, applesauce, pineapple or pumpkin in here.
Additionally, if you want to go gluten free, you could make them with almond flour instead. I have a friend who has made hers with bran and oatmeal, too.
I always enjoy taking a recipe and experimenting a bit. This recipe is stellar as is… but there is always room to try new things!
How to Make Carrot Muffins
Begin by preheating your oven to 375 F.
Next, in the bowl of a stand mixer, add dry ingredients and whisk together.
In a separate bowl add milk, eggs, vanilla and coconut oil. Whisk to combine.
Add wet to dry ingredients and mix on low until just combined. Stir in carrots, raisins, coconut, nuts and apples.
Line a jumbo cupcake pan with cupcake liners and spoon batter evenly into each muffin, about 3/4 full.
How Long to Bake Carrot Muffins
You’ll bake for 15-20 minutes, until a toothpick inserted in the middle comes out clean.
Be sure to allow to cool before filling.
While your carrot muffins bake, you can get started on the delicious maple cream cheese filling that will be piped inside once they’re cool.
The filling takes these muffins from good to WOW!
Combine all the filling ingredients and whip on high until it’s light and fluffy.
Spoon into a piping bag and grab a 2A or 230 tip. If you don’t have tips, you can use a paring knife to cut open a small opening and then fill a plastic baggie to squeeze filling into the muffin.
Insert tip halfway down into the muffins and squeeze filling into muffin.
Everyone will be amazed with your baking skills when they try this treat!
I will say, it does make a very lovely presentation.
Let everyone think you slaved over them — no reason for them to know how simple these carrot muffins are to make!
Plan to enjoy these carrot muffins soon — you won’t be disappointed!
- ½ cup all-purpose flour
- 1 cup white whole wheat flour
- ¾ cup coconut sugar
- 1 teaspoon each baking powder and baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon salt
- 3 Burnbrae Free Run Omega 3 eggs
- 1/3 cup coconut oil melted and cooled
- 1 tablespoon vanilla
- ¼ cup milk
- 1 cup shredded carrots 2 medium
- 1 medium apple diced
- ½ cup raisins
- ¼ cup chopped nuts
- ¼ cup unsweetened flaked coconut
MAPLE CREAM CHEESE FILLING
- 8 ounces cream cheese
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- pinch of cinnamon
- In the bowl of stand mixer, add dry ingredients and whisk together.
- In a separate bowl add milk, eggs, vanilla and coconut oil. Whisk to combine.
- Add wet to dry ingredients and mix on low until just combined. Stir in carrots, raisins, coconut, nuts and apples.
- Line a jumbo cupcake pan with cupcake liners and spoon batter evenly into each muffin, about 3/4 full. Bake at 375 for 15-20 minutes. Allow to cool before filling.
MAPLE CREAM CHEESE FILLING
- Whip on high until light and fluffy. Spoon into a piping bag with a 2A or 230 tip. Insert tip halfway down into the muffins and squeeze filling into muffin. (If you don’t have tips, you can use a paring knife to cut out a small opening, then fill a plastic baggie to squeeze filling into the muffin.)