Maple Carrot Muffins

"These are so yummy. The original recipe called for 1 cup milk, I have made these many many times and I only needed 1/2 cup. Annacia, who has reviewed and enjoyed this recipe did not need any, so it would probably be a good idea to check the consistency of your batter and decide wether you need the milk or not."
photo by Dreamer in Ontario photo by Dreamer in Ontario
photo by Dreamer in Ontario
photo by Lalaloula photo by Lalaloula
photo by Annacia photo by Annacia
Ready In:
12 muffins




  • Preheat oven to 400 degrees fahrenheit.
  • Beat together the butter, egg and syrup.
  • Add the carrots and oats and blend well.
  • Sift the flour, baking powder, salt, and allspice.
  • Combine the two mixtures together.
  • If necessary add milk.
  • Fill paper lined muffin cups 3/4 full with batter.
  • Bake for 20-30 minutes.

Questions & Replies

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  1. katew
    Lovely recipe - I subbed mashed pumpkin for the 1/ cup milk so added the moisture but at the same time added more vegetable !! The result is a lovely golden colour. Made for Everyday is a Holiday.
  2. Annacia
    Go to your kitchen and make these now and make a *lot*. Silly me, I made a half recipe which gave me 4 muffins (not the jumbo commercial size but bigger than the standard size). I promptly ate a second after finishing of the "test" muffin. To the half recipe I added a 1/2 cinnamon (simply because I'm a cinnamon addict) and some maple extract, about a generous 1/2 tsp, because I used no sugar maple flavored syrup and it's maple flavor is on the weak side and a full cup of carrot. Even with all of the baking powder they don't rise much at all so don't be afraid to fill the muffin cups right up. OH, I almost forgot! You might not need to add the milk. After eyeballing the wet and dry bowls I I thought it *looked* like it would be plenty of liquid. After stirring the two bowls and carrots together the mix was very moist and I didn't need the milk at all. They taste wonderful and came out with a perfect texture. Made for Photo Tag.
  3. alicia.reese
    I followed the recipe base to a T and added 1/2 cup shredded coconut, 1/2 cup raisins, 1/2 cup chopped walnuts and 1/3 cup chocolate chips. Baked at 400 for 22 mins. Turned out amazingly moist and chock full of goodness for mornings on the go! baked them in smallish individual baking cups
  4. Marysdottir
    I didn't want to rate these below a 5 because everyone else loved them and I did make a couple of changes that may have had an impact on how these turned out. I made a double batch and used half honey and half maple syrup because I didn't have enough maple syrup. I added 1/2 tsp mapleline flavouring because of the honey. I have never used allspice on its own before and maybe I just don't like it but these tasted odd. Maybe the mapleline and the allspice don't combine?? Almost a savoury muffin instead of a sweet one. I added about 1/4 of the called for milk but wish I had used all of it because they were rather dry and hard. It did make exactly 24 muffins in a double batch and they cooked for 26 minutes. Maybe that was too long but they were not browned at all at 23. I'm not sure what went wrong. Perhaps I will try again because this recipe was so well rated.
  5. Dreamer in Ontario
    These are very good. They're not like the carrot muffins you get in a donut shop. I think they're better. I love the subtle flavor the maple syrup gives these muffins. I used 1/2 cup of milk and ended up with 12 large muffins. Thanks for sharing.



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