Name: Carrot and Ginger Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 320 grams flour (approx. 2 cups (plain, all purpose)); 150 grams brown sugar (approx. 3/4 cup); 2 tsp baking powder; 1/2 tsp bicarb soda (baking soda); 1/2 tsp salt; 1/2 tsp ginger (ground); 1/2 tsp nutmeg (ground); 2 eggs (at room temperature, lightly beaten); 150 grams yoghurt (Greek or natural); 120 ml oil (mild flavoured); 1 tsp vanilla extract; 100 grams carrot (finely grated (approx. 1 large)); 1/4 quantity Cream Cheese Icing

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Last Updated on 20 November, 2025 by Elby | The Tasteful Pantry

Carrot and ginger muffins bring together two comforting favourites – sweet spiced carrot cake and soft, bakery-style muffins. Carrot muffins are a simple treat. No glossy layers. No fiddly techniques. Just an easy bake, ready in 30 minutes! The carrot muffins smell delicious and will literally disappear within hours of coming out of the oven. They’re soft, lightly spiced, and just sweet enough to count as a treat without tipping into cupcake territory (unless, of course, you decide to ice them – and there’s absolutely nothing wrong with that).

These carrot muffins are a great way to use up old carrots, while not having to make a full cake. No stacking, icing is optional, no worrying if the middle is cooked before the top burns. Just a one-bowl batter, spooned into a tray, and baked into delicious golden muffins that keep beautifully for days – if they last that long.

If you’ve got a lonely carrot sitting in the crisper, this is your sign.

More Carrot Treats and Muffin Recipes

Sweet Carrot Walnut Bread – like banana bread, this carrot bread can be served fresh or toasted (and is delicious with a slather of butter 😉). This loaf makes an excellent lunchbox snack.
Banana Muffins – a classic and another option for using up old ingredients (overripe bananas make these muffins so sweet).
Carrot Walnut Cake – soft and warmly spiced with a toasty crunch from the roasted walnuts.
Orange White Chocolate Muffins – the citrusy orange provides both a lift and balances the richness of the white chocolate in these delicious muffins.
Raspberry White Chocolate Muffins – the perfect balance of tart raspberries and rich white chocolate make these muffins ideal for a party and equally great for lunchboxes or an afternoon treat.
Fluffy Blueberry Lemon Muffins – the name says it all. Fluffy muffins with blueberries and a hint of lemon.
Double Chocolate Muffins – a rich cocoa base, filled with decadent chocolate chips. One for the chocolate lover!

carrot walnut bread — *Sweet Carrot Walnut Bread*

What Makes These Muffins Genuinely Brilliant

Carrots are baked into so many different savoury and sweet dishes. Whether for flavour, moisture, sweetness, nourishment, texture, or just to use up some older veggies from the fridge. There is always a way to incorporate carrots. For this particular carrot muffins recipe, the carrot keeps the muffins moist but also complement the ginger and nutmeg.

Look, we’ve all had those muffins that look fantastic but fall short on texture. They’re either too oily, too dry, too dense, or too sweet. These carrot muffins, I’m pleased to say, are none of the above. They rise beautifully. They’re moist without being heavy. And they hold just the right balance of spice and sweetness – enough ginger to gently warm the palate, an earthy sweetness from the carrot and a touch of nutmeg to round everything out. You can eat them straight from the tin, spread them with butter, or go full afternoon-tea mode with cream cheese icing. Whatever your vibe, they’re ready for it.

Also: one bowl. No electric mixer. Minimal washing up. You could basically make them with one eye closed (probably not good practice though!).

The Carrot Muffins Ingredients List

This carrot and ginger muffins recipe was designed with everyday ingredients in mind. Most things (if not everything) will be in your cupboard or fridge.

Here’s what you’ll need:

Plain flour – Good old all-purpose flour forms the base here. Nothing fancy, just reliable structure. If you’re feeling healthy-ish, you can replace up to half with wholemeal flour for added fibre and a slightly heartier texture.

Brown sugar – Soft, golden brown sugar gives the muffins a warm sweetness with hints of toffee. It also helps keep the crumb moist. You could use white sugar in a pinch, but they won’t have quite the same depth.

Baking powder and bicarb soda – These two work together to give you height and softness. Bicarb soda (also known as bicarbonate of soda or baking soda) especially needs an acidic ingredient to activate it – enter yoghurt.

Salt – Just enough to sharpen the sweetness and balance everything out. Don’t skip it.

Ground ginger and nutmeg – The real stars. Ginger brings warmth without heat, and nutmeg adds a bit of festive comfort. Both are essential in my mind, but feel free to substitute the nutmeg for more ginger or tweak quantities to suit your spice threshold.

Eggs – Room-temperature eggs make a difference. They mix in more easily and help with the rise.

Yoghurt – Thick, natural yoghurt adds tang and keeps the texture moist and tender. Greek-style or plain both work. If you’re dairy-free, coconut yoghurt is a great substitute. Alternatively, you can use sour cream if there is no yoghurt in the fridge.

Oil – Use a mild oil like canola or vegetable oil. It keeps things soft and springy. Avoid strong flavoured oils, as they will overpower the flavour.

Vanilla extract – Just a splash. It smooths out the edges and makes everything taste a bit more polished.

Grated carrot – The MVP. Finely grated (if by hand: the fine side of your box grater is best, if in a food processor: use the finest grating attachment) and don’t squeeze out or discard the liquid – it’s what gives the muffins their glorious moisture. One large carrot should do it.

Optional: Cream cheese icing – Look, they’re delicious plain. But if you’re feeling indulgent, a small spoonful of icing turns them into an event. One-quarter of the quantity of my cream cheese icing should be more than enough.

Equipment checklist

Most muffin recipes are light on equipment, and these muffins are no different:

A regular 12 hole muffin tray
Paper muffin liners or a bit of butter/oil for greasing
One large mixing bowl
Wooden spoon or spatula
A grater for the carrot
Oven preheated to 170°C fan forced (or 190°C conventional)

No stand mixer. No food processor. No fussy clean-up.

How to Make Carrot and Ginger Muffins

Preheat your oven to 170°C fan forced (or 190°C conventional). Line a 12 hole muffin tray with paper cases, or grease it lightly if you’re anti-liners or don’t have any lying around.
In a large mixing bowl, sift together 320 grams of plain flour, 150 grams brown sugar, 2 tsp baking powder, ½ tsp bicarb soda (bicarbonate of soda or baking soda), ½ tsp salt, ½ tsp ground ginger, and ½ tsp ground nutmeg.
Add the 2 eggs (lightly beaten in a separate small bowl), then add 150 grams yoghurt, 120 ml oil, 1 tsp vanilla extract, and 100 grams finely grated carrot.
Stir everything together gently with a wooden spoon. Stop when the dry bits are just mixed in – overmixing leads to rubbery muffins, and nobody wants that.
Divide the batter between your muffin holes. They should be about three quarters full.
Bake for 18 to 22 minutes. The tops will puff and lightly spring back when pressed or a skewer should come out clean. Timings are always subject to the oven, however the timing of the carrot muffins may vary further depending on the juiciness of the carrots. Go by feel and skewer rather than solely by time.
Cool in the tin for 10 minutes, then transfer to a wire rack.
Optional: once completely cool, add a little cream cheese icing on top.

You will start to smell the ginger as they bake – and if you’re like me, you won’t wait for the first one to cool enough to be iced before trying it!

carrot and ginger muffins — *This carrot muffins recipe provides perfectly domed muffins!*

Storing and Freezing Carrot Muffins

The carrot muffins are at their fluffiest on day one, but they’re still lovely for up to 3 days stored in an airtight container. If it’s humid or if they are iced, it is best to keep them in the fridge – just let them come to room temperature or zap them in the microwave before eating.

Freezing? Yes, absolutely. Freeze them in an airtight container. Or if you want them to last longer, wrap them individually and pop them in a container or freezer bag. They’ll keep for up to 3 months. Defrost at room temperature or warm gently in the oven.

Small Tweaks and Variations to the Muffins Recipe

If you like your bakes a little adventurous (or just want to use what’s in the pantry), here are a few things to try:

Stir through chopped walnuts or pecans for crunch – I like to toast mine first for five minutes, until they are just starting to brown, then add them to the mix with the carrots
Add orange zest for brightness (this works especially well with the ginger)
Throw in a handful of sultanas or chopped dates for extra sweetness
Replace the oil with melted butter, just keep in mind this will change the structure – not necessarily in a bad way
Swap the yoghurt for sour cream, if that is all you have in the fridge
Substitute the nutmeg for cinnamon or for additional ground ginger

Basically, this muffin recipe is your friend. You can tweak it, play with it, and it’ll still show up for you. One thing I recommend not changing is the grate of the carrot: finely grating the carrot makes a huge difference. Don’t go for chunky shreds. They’ll clump, they can provide to much texture, and your muffins will be patchy. Finely grated = evenly moist, tender crumb = happiness.

Frequently Asked Muffin Recipe Questions

Can I make mini muffins instead?
You can. Just reduce the baking time to 10–14 minutes. They’re perfect for lunchboxes or snack platters.

What if I only have white sugar?
They’ll still work. Brown sugar adds a bit more flavour, moisture and provides a darker colour, but white sugar won’t ruin anything.

Can I make them ahead for a party?
Yes. You can bake the carrot and ginger muffins the day before, then ice them fresh on the day. Or freeze them and ice after defrosting. That said, freshly baked are always better.

Are they brunch-worthy?
Completely. With yoghurt and carrot, they absolutely qualify as a brunch treat. Pair with coffee. You’re welcome!

Can I double the muffins recipe?
Absolutely. Use two muffin trays or bake in batches. Same method, just double the ingredients. Use the toggle on the recipe to increase to the number you want to bake. I recommend increasing so that you have a ‘whole’ number of eggs. It’s a bit hard to work out what 3.78 eggs is (for me at least 😊)!

A Final Nudge

These carrot and ginger muffins are not overly flashy. They’re not trying to be. But they’re the sort of thing that makes people pause mid-bite and say, “Oh, these are good.” They’re soft, gently spiced, and just familiar enough to feel comforting – but with enough character to make you go back for seconds.

They’re the muffin you make when you want something reliable, something not too sweet, something that makes the kitchen smell like a bake shop. I hope you love them as much as I do.

If you bake the carrot muffins, come back and let me know how it went – or tag me over on Instagram so I can see them 💕

Nutritional Information for Carrot and Ginger Muffins

The figures used in the carrot muffins recipe are estimates only and do not include the cream cheese icing. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.

Feedback and More

Have you given the carrot and ginger muffins recipe a go? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!

Also, if you enjoyed this recipe, you might like some of my other muffins or vegetarian snacks. And try some of my bakery favourites.

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Carrot and Ginger Muffins