Apple Carrot Muffins

These carrot muffins are easy to make and have a rich, earthy flavor. They’re perfect for breakfast or as an afternoon snack with tea.

Moist apple carrot muffins are a classic breakfast recipe. This is an easy, baked recipe that requires no mixing or ingredients. Read more in detail here: moist apple carrot muffins.

Say hello to your new go-to pumpkin muffin recipe! These apple carrot muffins are soft, delicate, and packed with apples and carrots. These substantial muffins, topped with a buttery crumble, are the ideal way to start the day!

Muffins with Apples and Carrots

We’re on an apple craze right now, if you haven’t noticed from our past three blogs (Apple Cider Donut Pancakes, Apple Babka, Caramel Apple Cake….). For us, apple season is in full swing, so we’re baking up alllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllllll Donuts, pancakes, tarts, pies, and MUFFINS are just a few of the desserts available. There are few things I like more than a delicious muffin, and trust me when I say that these Apple Carrot Muffins are among my all-time favorites.


Exceptionally juicy, just sweet enough (but not too sweet), and topped with a buttery streusel. With a whole cup of chopped apples blended right into the batter, these muffins are bursting with fresh autumn flavor.


What are the ingredients for apple muffins?

These apple carrot muffins are surprisingly simple to put together. You’ll need the following ingredients to make the muffins:

  • sugar (brown)
  • eggs
  • butter
  • buttermilk
  • apples
  • carrots
  • coconut flakes
  • flour
  • powdered sugar
  • salt

All of the components are quite simple, and we don’t believe you’ll have any difficulty finding some decent apples this time of year.


Help! I’m out of buttermilk.

Guys, I have to admit that we practically never have actual buttermilk on hand. There isn’t a single person I know that keeps buttermilk in their refrigerator. It’s fortunate for you that making a decent substitute is quite simple. Combine 3/4 cup milk and 1 tablespoon apple cider vinegar or lemon juice in a small mixing bowl. Stir to incorporate, then set aside for 5 minutes, or until the milk begins to curdle. That’s all there is to it! Buttermilk!


Apple Carrot Muffins: How to Store Them:

These apple muffins may be stored at room temperature for up to three days or frozen for up to three months! Keep them wet for as long as possible by placing them in a big plastic bag, covering them with a plate, or sealing them in a sealed container.


What else are you planning to do with all of these delicious apples this season?


  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 35-minute total time
  • 1 batch yields 10 muffins.
  • Breakfast is a category of food.
  • Baked method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 35-minute total time
  • 1 batch yields 10 muffins.
  • Breakfast is a category of food.
  • Baked method
  • American cuisine



  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 20 minutes
  • 35-minute total time
  • 1 batch yields 10 muffins.
  • Breakfast is a category of food.
  • Baked method
  • American cuisine


in order to make muffins

  • 3/4 cup brown sugar, packed
  • 2 big room-temperature eggs
  • melted 1/2 cup unsalted butter
  • 3/4 gallon buttermilk
  • vanilla extract (two tablespoons)
  • 1 cup peeled and chopped apples
  • 2/3 cup carrots, shredded
  • 1/3 cup coconut flakes
  • 2 cups flour (all-purpose)
  • 1 tablespoon powdered baking soda
  • a quarter teaspoon of salt

for the streusel topping

  • 4 tblsp flour (all-purpose)
  • brown sugar (three tablespoons)
  • a quarter teaspoon of cinnamon
  • a sprinkle of salt
  • 1 tablespoon softened unsalted butter


  1. Preheat the oven to 425 degrees Fahrenheit. Spray a muffin tray with an oil-based spray before lining it with 10 muffin cups. Remove from the equation.
  2. Combine the brown sugar, eggs, melted butter, buttermilk, and vanilla extract in a large mixing basin.
  3. Combine the apples, carrots, and coconut in a mixing bowl.
  4. Combine the flour, baking powder, and salt in a separate basin.
  5. Only stir the dry ingredients into the wet until they are completely incorporated. It’s perfectly acceptable if there are a few lumps in the batter.
  6. Make the streusel topping while the batter is resting. In a mixing dish, combine the flour, sugar, cinnamon, and salt. Using a fork or pastry cutter, cut in the butter until the mixture resembles wet sand.
  7. Scoop the muffin batter into the prepared muffin cups, filling them just halfway. Repeat with the streusel until all of the muffin cups are loaded.
  8. Bake for 5 minutes at 425°F, then reduce to 350°F and bake for an additional 15 minutes without opening the oven door.
  9. Allow 10 minutes to cool in the oven before transferring to a wire rack to cool entirely.

Keywords: moist, tasty, simple, fall, autumn, apple, apple sweets, fall fun


The “apple carrot muffins allrecipes” is a recipe that combines grated carrots with the juice of an apple and some lemon juice. The batter is then mixed into muffin cases and baked for about 20 minutes.

Frequently Asked Questions

Why is it called a morning glory muffin?

A: This is the most common name for this type of pastry. As its usually made with batter that rises during baking, and thus looks like a spiral pattern when cut in half, theyre sometimes referred to as morning glory cakes or muffins.

What is the best Morning Glory?

A: The best Morning Glory is a type of tea. It is made from the leaves and buds of black hibiscus flowers that are dried, roasted and ground into a fine powder.

How can I make my muffins lighter and fluffy?

A: Muffins are traditionally dense and heavy in texture because of the amount of butter, sour cream and sugar used to make them. The best way to lighten up your muffin is by substituting low-fat or non-dairy milk for some or all of these ingredients.

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