Moist Carrot Muffins

Total Time
Prep 45 mins
Cook 15 mins

Went like lightening at my dining co-op, mildly spice and ever so moist!

Ingredients Nutrition


  1. preheat oven to 400 with pan of water at bottom of oven.
  2. mix dry.
  3. mix eggs and sugar.
  4. mix in carrots and let sit 10 minutes.
  5. mix in rest of wet ingredients.
  6. fold in dry (don't over mix- will be lumpy).
  7. pour into greased muffin cups (almost full).
  8. bake 15-18 minutes.


Most Helpful

These are great. I didn't bother with the melted butter and I didn't have any allspice so that didn't go in either. Finally, I forgot to put water in the bottom of the oven but I did cover them with tin-foil. In any case they turned out sufficiently moist. I toped them cream-cheese-based icing and decorated with a little freshly-grated carrot.

sean.van.der.smythe March 25, 2013

I like these a lot! This is a very straightforward and basic carrot muffin recipe that turned out great, and you're not kidding moist! My only changes were to leave out the raisins and walnuts (personal preference). I will definately make these again, Thank you for sharing! Made for Bargain Basement December 2010.

DeeVaFoodie December 28, 2010

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