Can I use a different type of nut instead of walnuts?

Yes! Pecans, almonds, or even macadamia nuts would work well in this recipe. Just make sure they are chopped.

Can I make these muffins gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free blend. You may need to add a bit more liquid to achieve the right consistency.

How do I prevent the muffins from sticking to the pan if I don't use paper liners?

Grease the muffin tin thoroughly with cooking spray or butter and flour. Make sure every nook and cranny is coated!

Can I add a cream cheese frosting to these muffins?

Definitely! A cream cheese frosting would be delicious on these muffins. Just make sure the muffins are completely cooled before frosting.

My muffins came out dry. What did I do wrong?

You may have overbaked them. Reduce the baking time slightly or lower the oven temperature. Also, make sure you measured the ingredients accurately!

Can I use pre-shredded carrots?

While you can, I highly recommend grating your own carrots. Pre-shredded carrots tend to be drier and won't add as much moisture to the muffins.

Muffins

Name: Carrot Cake Muffins with Walnuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: Baking
Ingredients: 2 cups All-Purpose Flour; 1/2 cup Granulated Sugar; 1/2 cup, packed Brown Sugar; 1 tsp Baking Soda; 1 tsp Baking Powder; 1 tsp Ground Cinnamon; 1/2 tsp Ground Nutmeg; 1/4 tsp Salt; 2 Large Eggs; 1/2 cup Vegetable Oil; 1/2 cup Unsweetened Applesauce; 1 tsp Vanilla Extract; 1 1/2 cups Grated Carrots; 1/2 cup Chopped Walnuts

carrot cake muffins with walnuts

By:

Savory Touch

Published:

23 Sept 2025

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I remember my grandma always baking carrot cake for every family gathering. The smell of cinnamon and nutmeg wafting through the house… pure bliss! I've taken that classic recipe and transformed it into these easy-to-make muffins, perfect for a quick breakfast or a comforting treat. Trust me, they're seriously addictive, and the walnuts add just the right amount of crunch. These aren't just any muffins; they're a hug in baked form, and maybe even better than the full cake experience, but shhh, don't tell Grandma! She'd feel awful. She's a little sensitive.

Baking these muffins is a breeze! Whether you're a seasoned baker or just starting out, you'll find the recipe simple and straightforward. The key is to not overmix the batter – a few lumps are perfectly fine, in fact ideal! Overmixing develops the gluten in the flour, leading to tougher muffins. What does this mean for you? Tender, moist muffins every time! The walnuts, optional as they may be, really bring out the flavor, I think. One of my friends absolutely hates them, and I cannot for the life of me figure out why! I just tell her that the flavor is 'wal-nuts' for her.