Muffins are a lot like cupcakes, but they are more versatile.They are baked in small portions that perfectly suit an individual. They are sweet in taste but you don’t have to worry with frosting. Making muffins is a fun activity to do with kids and children also love to eat items they have helped bake. Muffins are great consumed as breakfast or an after school snack. These Carrot muffins with pecans are delicious, healthy and easy to make. Just follow the instructions below for muffins that are golden brown, slightly rounded and with good volume.
Carrot Muffin Recipe With Pecans
Carrot muffins are a fantastic choice for a nutritious and delicious treat, offering the perfect balance of sweetness, warmth, and moist texture. Packed with fresh carrots, they provide natural sweetness and a boost of vitamins, making them a great way to enjoy a wholesome snack or breakfast. The combination of cinnamon and vanilla enhances their cozy, spiced flavor, while ingredients like brown sugar add just the right amount of sweetness. Their soft, tender crumb and slightly chewy texture—especially when paired with mix-ins like nuts or raisins—make each bite satisfying. Whether enjoyed fresh out of the oven or as a quick on-the-go snack, carrot muffins are a delightful way to satisfy a sweet craving while still feeling nourishing and homemade.
Carrot Muffin Ingredients
- whole wheat flour (or all purpose flour or combo)- 1 and 1/2 cups
- Baking soda – 1 teaspoon
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- ground cinnamon- 1/2 teaspoon
- Plain yogurt – 1 cup
- 2 eggs
- vanilla extract- 1 teaspoon
- brown sugar – 3 tablespoons
- butter or coconut oil- 3 tablespoons (melted butter or vegetable oil are good substitutes)
- Orange juice – 1/4 cup
- Chopped pecans – 3 tablespoons
- shredded carrot – 1 and 1/2 cups (use a thin shred side of a box grater or a food processor)
- Golden raisins – 1/3 cup (optional)
Carrot muffins are a delicious and wholesome treat made with a blend of simple yet flavorful ingredients. The base typically consists of all-purpose or whole wheat flour, providing structure, while grated fresh carrots add natural sweetness and moisture. Brown sugar enhances the muffins’ rich flavor, complemented by warm spices like cinnamon. Baking powder and baking soda ensure a light and fluffy texture, while eggs or a plant-based alternative help bind the ingredients together. Oil (or melted butter) keeps the muffins moist, and a touch of vanilla extract adds depth. Optional add-ins like chopped nuts and raisins can provide extra texture and flavor, making these muffins a perfect balance of nutrition and indulgence.
If you don’t have pecans on hand, walnuts or pumpkin seeds are also delicious substitutions.
How To Make Carrot Muffins With Pecan Nuts
- Start by preheating the oven at 400 degrees F. Take a small bowl and then soak raisins in fresh orange juice while you prepare everything else.
- In a medium bowl, mix the dry ingredietns- flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, cream together butter and sugar. Add wet ingredients- the vanilla, mixed eggs and yogurt and mix until smooth. Add the raisins and orange juice, pecans, and grated carrots.
- Finally, add the dry ingredient bowl into the wet and mix well.
- Grease the muffin cups. And/or line them with muffin tin liners or squares of parchment paper. Scoop the batter and fill in muffin cups about 3/4 of the way full.
- Bake muffin pan in the oven for 20-25 minutes or until golden brown. To check whether it is perfectly baked or not just insert a toothpick in the center and if it comes out clean, then the muffins are done.
Once you remove the muffins from the oven, let them cool in the muffin tin for about 5–10 minutes. This allows them to set and makes them easier to remove without falling apart. After that, transfer them to a wire rack to cool completely, which helps prevent sogginess from trapped steam. If you want to enjoy them warm, let them cool just enough to handle safely. For storage, once fully cooled, keep them in an airtight container at room temperature for up to three days or refrigerate them for a longer shelf life. You can also freeze them for future enjoyment—just thaw or warm them up before eating!
I hope you enjoy these carrot pecan muffins. If you want to make them even tastier you can add chocolate chips or a cream cheese frosting but of course, they won’t be quite as healthy then!
Printable Recipe Card For Carrot Muffins
Carrot Pecan Muffins
Ingredients
- 3/4 cup all purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3 tablespoons brown sugar
- 3 tablespoons butter or coconut oil
- 1 cup plain yogurt
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup fresh squeezed orange juice
- 3 tablespoons chopped pecans (or walnuts or pumpkin seeds)
- 1.5 cups shredded carrots
- 1/3 cup golden raisins (optional)
Instructions
- Start by preheating the oven at 400 degrees F. Take a small bowl and then soak raisins in fresh orange juice while you prepare everything else.
- In a medium bowl, mix flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, cream together butter and sugar. Add the vanilla, mixed eggs and yogurt and mix until smooth. Add the raisins and orange juice, pecans, and shredded carrot.
- Finally, add the dry ingredient bowl into the wet and mix well.
- Grease the muffin cups. Scoop the batter and fill in muffin cups about 3/4 of the way full. Bake it in the oven for 20-25 minutes or until golden brown.
- Serve and enjoy!
Nutrition Facts
Carrot Pecan Muffins
Serves: 12
|
Amount Per Serving: 1 muffin
|
||
|---|---|---|
| Calories | 145.8 kcal | |
| % Daily Value* | ||
| Total Fat 6.41 g | 9.2% | |
| Saturated Fat 3.78 g | 15% | |
| Trans Fat 0.0 g | ||
| Cholesterol 29.31 mg | 9.7% | |
| Sodium 197.0 mg | 8.2% | |
| Total Carbohydrate 19.77 g | 6.3% | |
| Dietary Fiber 2.43 g | 8% | |
| Sugars 6.89 g | ||
| Protein 4.07 g | ||
| Vitamin A 16.1 % | Vitamin C 4.15 % | |
| Calcium 10.22 % | Iron 5.33 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Family Focus Blog
Conclusion
Recipe contributed by James Hooper who writes articles related to health benefits of various types of teas like the Taylors of Harrogate Tea. You could also visit their website to learn more about the various types available, and about their rich flavors.
Making your own carrot muffins is a rewarding and delicious experience that allows you to enjoy a homemade treat packed with flavor and wholesome ingredients. By baking them yourself, you can control the sweetness, experiment with different mix-ins, and ensure they’re made with fresh, natural ingredients. Whether you’re looking for a nutritious breakfast, a satisfying snack, or a comforting dessert, carrot muffins are a perfect choice. Their moist texture, warm spices, and natural sweetness make them a favorite for all ages. Plus, the process of baking them fills your kitchen with an irresistible aroma, making the experience even more enjoyable. So, grab some fresh carrots and start baking—homemade carrot muffins are always worth the effort!
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Related Posts:
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Delicious Gluten Free Muffins Recipe: Peanut Butter Chocolate Chip Muffins
Lisa Nelson says
YUM! These carrot muffins are absolutely delicious! I love using pre-shredded carrots to save time, but there’s something satisfying about grating large carrots fresh for that extra moisture and flavor. Mixing everything in a large mixing bowl with a rubber spatula makes the process so easy, especially when folding in the muffin batter gently for the perfect texture. I appreciate recipes that use canola oil for a nice, moist crumb. Adding whole grains makes these even more wholesome—perfect for a nutritious take on baked goods. Thanks.