Bakery style carrot muffins are delicious, has a big and crunchy muffin top, full of carrots, and moist. This easy recipe makes the best carrot muffins.
WHY YOUāLL LOVE THEM
They use simple ingredients. These cookies use basic baking ingredients that you probably already have in your cupboard.
Done by hand. No need for fancy equipment, everything is done by hand.
Perfect texture. These muffins are moist and soft.
Tastes amazing.Ā The best tasting carrot muffins!
Ingredients
- Carrots- The recipe use finely grated carrots, best done with a fine cheese grater.
- Vegetable oil
- Sugar- Both brown and white sugar are used in the recipe.
- Eggs- Recipe use two large eggs at room temperature.
- Flour- All purpose flour works best.
- Baking powder
- Baking soda
- Ground cinnamon- The recipe uses a small amount of cinnamon, it's not overpowering in taste.
- Salt
Step by Step Instructions
Start by preheating the oven to 425F and line muffin pan with 10 liners.
Wash, peel, and grate your carrots. Set aside. I like to use a fine cheese grater but if you want large carrot pieces you could use a regular sized grater. In a medium sized bowl whisk together flour, baking soda, baking powder, and cinnamon. Set aside.
In a large bowl whisk vegetable oil and sugars together until well combined.
Whisk in the eggs.
Add in the grated carrots. Mix until combined.
Add in the dry ingredients. Fold into the wet using a rubber spatula. It's important to mix just till no flour streaks remain, over mixing leads to dry muffins.
Pour the batter into the prepared muffin pan, filling each one till almost full.
Bake at 425F for 5 minutes. Then lower over temperature to 350F and continue baking for 15 minutes or until a toothpick inserted in the centre comes out clean. Let muffins cool in the pan for a few minutes before moving to cool fully.
Frequently Asked Questions
WHAT IS BAKERY STYLE MUFFIN?
A bakery style muffin is the term given to a muffin when it is cooked using two temperature settings to achieve a high muffin top. To do this start by cooking you muffins at 425 F for five minutes. The high heat causes the top to cook quicker and rise up. After 5 minutes lower the oven temperature to 350 F and cook at this lower heat setting until muffins are fully baked.
WHAT DOES SPOONEDĀ AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access.Ā Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.
DO I NEED TO BRING MY eggs TO ROOM TEMPERATURE?
Yes you do. Room temperature ingredients break down easier in the batter. This means less mixing, which gives you a fluffy moist muffin. If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.
Storing the Muffins
These muffins are best the day they are made, after the crunchy muffin top softens. Store them at room temperature in an airtight container. They keep for 4 days after baking.
If you make these bakery style carrot muffins please leave a star rating and comment below!
For more delicious baking ideas you canĀ follow me on PinterestĀ andĀ InstagramĀ @jessiebakestreatsĀ
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Bakery Style Carrot Muffins
Equipment
- muffin tin
- large and medium bowl
- measuring cups/spoons
Ingredients
- 2 C finely grated carrots
- 1/2 C vegetable oil
- 3/4 C white sugar
- 1/2 C brown sugar
- 2 large eggs at room temperature
- 2 C all purpose flour spooned and levelled*
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Instructions
- Preheat oven to 425 F and add 11 lines to your muffin pan.
- Wash, peel, and grate your carrots. Set aside.
- In a medium sized bowl whisk together flour, baking soda, baking powder, and cinnamon. Set aside.2 C all purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp salt
- In a large bowl whisk vegetable oil and sugars together until well combined.1/2 C vegetable oil, 1/2 C brown sugar, 3/4 C white sugar
- Whisk in the eggs.2 large eggs
- Mix in the grated carrots.2 C finely grated carrots
- Add in the dry ingredients. Fold into the wet using a rubber spatula. It's important to mix just till no flour streaks remain, over mixing leads to dry muffins.
- Pour the batter into the prepared muffin pan, filling each one till almost full.
- Bake at 425F for 5 minutes. Then lower over temperature to 350F and continue baking for 15 minutes or until a toothpick inserted in the centre comes out clean.
- Let muffins cool in the pan for a few minutes before moving to cool fully.
Notes
Ann Marie
Amazing recipe! Thank you for posting! I actually was pleasantly surprised on the fact that I made these!
Jessie M
So happy you enjoyed them!
elaine mirabelli
this recipe looks good 1 question
i dont know should i put batter in fridge
and how long?
Joy
These were so good. Even my husband who wanted me to make "regular muffins" liked them!
Jessie M
So glad you guys enjoyed them!
Nicole Brooker
*****
Thank you so much for a great recipe! They were so good!!! With most recipes, when reading the instructions, you need to scroll back up to look at the ingredients BUT I love & appreciate how you added the ingredients in the instructions. It's such a pain to always keep scrolling up. Thanks for making me easier
Rachel
Baked these for an Easter brunch and my family was obsessed! The muffins were so moist on the inside with a delicious crunchy top and still tasted fantastic the next day, although there were not many leftover!
Laurie
Great simple recipe, I only use 1/2 cup white sugar and find that enough with the 1/2 brown sugar . I only wish it made 12 muffins instead of 10
Brooke Sterritt
These are great muffins. I followed exactly but needed almost 8 more minutes of cooking at 350 than the recipe outlines
Lacey
These were delicious! I was hoping for bigger muffin tops, but next time I will fill each one all the way to the top to get that effect. These were super moist and tasty.
Aliyah
AMAZING!! Picture perfect muffins that also taste amazing. š
Beverly
If making these with the larger size mufffin tins would you bake them longer at 350 than 15 minutes. I want GIANT muffins š
Jessie M
Yes, they'll probably need a few extra minutes to bake. Best thing to do is bake a couple of extra minutes and use a toothpick in the centre to check if they need any more time. Once the toothpicks come out clean the muffins are baked.
Olivia
I love this recipe! Iāve followed it to a tee and itās great. This morning I wanted to double it but didnāt have enough carrots, so I added some sweet potato (just blitzed in food processor) and some raisins and hemp seeds. Also sprinkled with oats and turbinado sugar before baking. Had more of a morning glory muffin vibe. I love the trick of baking at a higher temp at the beginning. They turn out so cute! Thanks for the recipe
Sofia
used 1/2 cup white sugar and some nutmeg. rose very high and were delicious!
NicoleJ
Love this recipe! Itās the only one we use . I love his the top is a bit crispy . My family loves these muffins!
Laurie
Did people bake these in ānormalā sized tins or the ālargeā muffin tins? Theyāre DELICIOUS but both times, my 12 cup pan overflowed with all 12 cups used!
Christine
Mine are taking way longer than 15 min. Tried 5 more then 5 more now 5 more, theyāre still very wet. š„“. They smell delicious tho! I hope they turn out š¤
Georgianne
I made these several times now..they are absolutely wonderful. I am making them now for neighbors and friends. A fabulous recipe. Thank you for sharing!ā¤ļø
Georgianne
These muffins are absolutely wonderful! I didnāt change a thingā¦excellent. I would highly recommend them! They will now be in my regular circulation. I fixed them for neighbors and friends.
Thank you so much for the recipe.
Sandra Harding
I want to try this rec however I was wondering if I could include sour cream.If so what if any adjustment need to be made .
Lisa
Hi! These are our favorite carrot muffins ever!! Was wondering if this recipe can be made into a 2 layer cake? If so what size pan and what is the baking temp and time?
Tia
Emma
My family and I love these muffins so much! I make them in triple batches so that we can have frozen ones for whenever we want them but they usually go quickly lol my only question is, is there a way to properly store them (frozen and not frozen) that can help keep the crispy top? Iāve tried multiple different storing methods and always end up with the top going soft the day after baking.
Jessie M
Unfortunately I have not come across away of storing them to keep that crispness you get right after baking
Georgianne
These are wonderful and I make them regularly. Can I double the recipe? My husband eats them up to fast and I am trying to build up a good supply. He eats 2 muffins to my 1 with coffeeš¤Ŗ.
Jessie M
Yes, you can double it :)
JoAnne
I make this recipe on a weekly basis. My granddaughter always asks when she comes and most of my friends/family now request this recipe. I don't make any changes to the recipe (other than use olive oil). It has become our family's favorite. Thanks for sharing this recipe with us.
Nico
Just made these and they turned out perfect! This is definitely my new go-to carrot muffin recipe.