Go Back

Carrot Cake Muffins

Celebrate spring and carrot cake season with these Carrot Cake Muffins! Any muffin that tastes like a dessert is a Breakfast Win in my book and as an added bonus, get in some veggies before lunch! 

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 18
Calories 179 kcal
Author Liz


  • 1 1/2 c. all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 tsp. kosher salt
  • 1/2 tsp. ground cinnamon
  • 3/4 c. unsalted butter melted
  • 1 c. light brown sugar packed
  • 1 large egg
  • 2 Tbs. sour cream
  • 1/2 tsp. vanilla extract
  • 1 1/2 c. grated carrots (from about 4 carrots)
  • 3/4 c. chopped pecans


  1. Preheat oven to 375F. Line 2-12 cup muffin tins with paper liners and set aside.

  2. In a large bowl, whisk together flour, baking powder, baking soda, kosher salt, and cinnamon. In a smaller bowl, whisk together melted butter, brown sugar, egg, sour cream and vanilla extract.

  3. Pour wet ingredients into dry ingredients and stir together, using a rubber spatula. When almost mixed, fold in grated carrots and pecans.

  4. Use a standard-sized ice cream scoop and portion dough into prepared muffin tins. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center comes out clean.

  5. Allow to cool for 10 minutes before removing from pan and moving to a wire rack to cool completely. Store cooled muffins in an airtight container.