Carrot Muffins

These carrot muffins are easy and (relatively) healthy to make with grated carrots, cinnamon, allspice, and all the usual pantry staples. They’re essentially spiced cupcakes with a crumbly oat streusel that taste like carrot cake but in convenient muffin form.

A muffin tin half filled with uncooked carrot muffins.

These carrot muffins are lightly spiced little carrot cake-like lovelies with their spicy and nutty whole grain goodness have sufficient semblance to something healthy that we don’t think twice about knocking them back for breakfast or any other time of day.–Renee Schettler Rossi

Carrot Muffins

  • Quick Glance
  • (3)
  • 20 M
  • 55 M
  • Makes 8
5/5 - 3 reviews
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  • For the streusel topping
  • For the carrot muffins


Make the streusel topping

In a bowl, combine the flour, oat bran, sugars, and salt. Add the butter to the dry mixture. Quickly rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the mixture feels coarse, like cornmeal.

Make the carrot muffins

Preheat the oven to 350°F (176 °C). Generously butter the muffin tins.

In a large bowl, sift the flours, bran, sugars, allspice, baking powder and soda, salt, and cinnamon. Stir in the carrots.

In a small bowl, whisk together the melted butter, buttermilk, and egg and whisk until thoroughly combined.

Using a spatula, mix the wet ingredients into the dry ingredients and stir to combine.

Scoop the batter into 8 muffin cups using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge. Sprinkle the streusel topping evenly over the mounds of batter and press it into the batter slightly.

Bake the muffins for 32 to 35 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty and their bottoms are a dark golden-brown (you can twist a single muffin out of the pan to check).

Remove the tins from the oven, twist each muffin out, and place it on its side in the cup or on a wire rack to cool. est eaten warm from the oven or later that same day. They can also be kept in an airtight container for up to 2 days or frozen and reheated. Originally published March 4, 2011.

Print RecipeBuy the Good to the Grain cookbook

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Recipe Testers Reviews

Baking with whole grains makes me feel smug with the superiority of my healthfulness, but I’m ultimately disappointed when the baked goods taste “healthy.” These carrot muffins left me both smug and satisfied. The spelt flour gives them a warm, nutty texture that’s especially perfect for fall. The crunch of the streusel is a nice complement to the soft crumb of the cake. I baked this in a cake pan as suggested, adding a few minutes to the bake time. Since it was nearly impossible to check the bottom of the cake for doneness, I used its nutty aroma as the indicator to take it out of the oven. This is a great recipe for breakfast, when you’re craving a muffin but don’t want something too sugary.

These are delightfully spicy, moist, and tender carrot muffins. They embody everything that a carrot cake should be, and the streusel just elevates them. I’d make these again in a heartbeat, and would love to try the rustic cake version as well. I made these gluten-free, and they adapted perfectly, although some may not be able to do this due to the oat bran. Next time, I might add some raisins, but that’s just because of my preference for raisins in carrot cake; they really don’t need anything else. Kudos!

These carrot muffins were delicious, as well as light and tender—which is unusual for a whole grain muffin. The spices were perfect, and the topping dressed the muffin up for company.

My only issue was that it was a sweeter muffin than I typically like for breakfast, making it more like cake than a muffin. Of course, what’s a muffin other than an excuse for eating cake for breakfast?

These carrot muffins do a rather fine balancing act between sweet and savory. The streusel topping is wonderfully crunchy and the muffins are soft and warm with spices. They’re a lovely treat for elevenses, or breakfast, or after lunch, or before dinner…

I’d wanted to try something from the Good to the Grain cookbook for a while, so these carrot muffins gave me just the push I needed. I’d never used spelt flour before, so I was curious about its taste and texture in a muffin. Even before I put them in the oven, I tried the batter and knew these would be terrific. The aroma during baking was incredible.

I had a tiny bit of trouble getting them out of the pan after baking, but it wasn’t enough to put me off of this recipe. The muffins didn’t disappoint: they were dense, but not too heavy; nutty and flavorful, but also sweet and redolent of spice. The streusel topping was excellent— a great texture and taste (not too sweet). My kids loved these muffins—even my super picky 7-year-old devoured them, as did his even-more-picky best friend (who hates carrots). The only change I’d make is adding more carrots. I thought 1/2 cup didn’t seem like enough in the scheme of things.

Overall, these were a huge hit in our house, and will go into our permanent rotation.

Don’t pass these by because they’re good for you—they’re also delicious as a breakfast treat or a snack with coffee or tea. The carrots add moisture and flavor to the muffins, and we really liked that they weren’t cloyingly sweet, like many other muffins. The topping is crunchy and adds a bit of sweetness, balancing everything out.

These carrot muffins are both sweet and savory. The addition of allspice and cinnamon to the batter yields a spicy fall taste, while the streusel topping gives them a crunch, making you think how healthy they are with the oat bran and spelt flour. For me, the recipe made 12 muffins instead of eight, using regular muffin pans.

TIP: Be sure to butter the muffin tins well or the muffins will stick in the pan.

These carrot muffins had a tender crumb and a very delicate taste.

I substituted all-purpose flour for the spelt flour and used wheat germ instead of oat bran in both the muffin and the strudel topping. These were yummy.

These carrot muffins were delicious. The use of whole grains gave them a subtly nutty flavor without any heaviness, so they’re an excellent way to slip something healthier to the whole-grain-phobic!

My only quibble with the method was the recommendation to balance the muffins atop the tins for cooling. I couldn’t keep mine from falling back in, but they did just fine cooled on a rack. I’ll definitely make these again.


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  1. So, another Emily Latella “never mind” my previous comments. Today the carrot cake dried out a bit and compressed a bit and the flavors intensified- its also got a nice crunch and toothsome without being dense. I wrapped it in parchment paper and left it out on the counter. My husband can’t stop eating it and has requested it be part of a regular weekly bake menu. He especially likes the streusel topping (I added a small amount of cinnamon to it but next time I may add some nutmeg as well). I also added about 1/2 cup of golden raisins so that may have something to do with how it long it took to bake. Other than that the only other thing I added was a tspn of vanilla to the wet mix. I’m thinking that some shredded coconut could be nice too so I may try it in the next go-round.

    1. Marilyn, glad you liked it. but I think the biggest issue you originally had was that you were making a cake and not muffins. Muffins are done in about 20 to 30 minutes. Cakes can take anywhere between 30 and 45 minutes–or longer depending upon if there are any dense, moist ingredients.

  2. I will make these again. I didn’t have spelt so I used an organic pastry flour. These were wonderful. They were easy. They are gone. We will make them again. :)

    1. Hi Jacqueline, I think that you could certainly use liners if you prefer. I might give them a shot of cooking spray just so you don’t leave some of the muffin behind. As a streusel lover, I would never dream of omitting that topping but maybe someone has tried it that way? Anyone?

  3. I somehow missed this post, but made these last Thursday as a matter of fact. Must be something in the air. I don’t typically like carrot cake, for example, so it’s surprising I even went for these. But they were wonderful. I was shocked, in fact, by how much I loved them. They were slightly sweet, (just enough, as other commenters have already noted, and not too much) yet still hearty enough to feel wholesome. I will definitely be making again!

    1. We’re very pleased that you enjoyed them so much, Sara. Did you use the “alternate baking cup” method when making them?

      1. I didn’t entirely fill a 12-cup muffin tin. I could only fit 8, and some grew together a bit. Although they certainly rose beautifully! When I put the streusel on the unbaked muffins, I almost thought there was too much, but when they baked it was clearly just the right amount, as the quantity accounted for the increase in surface area as the muffins rose. Very clever!

      1. Me too! You can’t go wrong with this book, I’m surprised how much I turn to it. Wanted to mention that not having oat bran around, I just used regular ol’ oatmeal in its place and it turned out fantastically!

  4. I was wondering why the muffin pan wasn’t completely filled. These look really good. I have some cooked carrots in the freezer. I will be making these soon. I love muffins of all kinds.

    1. I’m rather accustomed to not filling muffin cups to the top of the pan, simply to allow space for rising during baking. Prevents the batter from spilling over onto the top of the pan and creating burnt-on blackness that requires scrubbing! Also, the more modest the size of the muffin, the more evenly it can bake, keeping it moist and not underdone in some spots and overdone in others…

  5. I always love your little side comments about your upbringing. I wish I could remember the title of one of your essays – it had to do with your father and I laughed till I almost cried. Thank you.

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