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    Home » Recipes » Muffins

    Bakery Style Carrot Muffins

    January 25, 2022 by Jessie M 6 Comments

    FacebookPinEmailTweetShares1.4k
    Jump to Recipe - Print Recipe

    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.

    bakery style carrot muffins

    WHY YOU’LL 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. 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.

    wet ingredients

    Add in the grated carrots. Mix until combined.

    add in the grated carrots for the muffins

    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.

    bakery style carrot muffins ready for the oven

    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.

    bakery style carrot muffins

    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 SPOONED 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. 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.

    bakery style carrot muffins

    If you make these bakery style carrot muffins please leave a star rating and comment below!

    For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

    You Might Also Love

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    bakery style carrot muffins

    Bakery Style Carrot Muffins

    Jessie M
    Bakery style carrot muffins are delicious, full of carrots, and moist. This easy recipe makes the best carrot muffins.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Course Breakfast, dessert
    Cuisine American, Canadian
    Servings 11 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

    *
    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 level off the access by scrape with knife. Scooping the measuring cup directly into your flour cause the flour to compress and getting more flour than the recipe calls for.
    Keyword bakery style, bakery style carrot muffins, carrot, carrot muffins, carrots, muffins
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    Reader Interactions

    Comments

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      Recipe Rating




    1. Ann Marie

      February 10, 2023 at 3:17 pm

      5 stars
      Amazing recipe! Thank you for posting! I actually was pleasantly surprised on the fact that I made these!

      Reply
      • Jessie M

        February 10, 2023 at 5:50 pm

        So happy you enjoyed them!

        Reply
    2. Joy

      March 09, 2023 at 5:33 pm

      5 stars
      These were so good. Even my husband who wanted me to make "regular muffins" liked them!

      Reply
      • Jessie M

        March 09, 2023 at 8:00 pm

        So glad you guys enjoyed them!

        Reply
    3. Nicole Brooker

      March 19, 2023 at 7:13 pm

      *****
      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

      Reply
    4. Rachel

      April 16, 2023 at 10:04 am

      5 stars
      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!

      Reply

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