Cake Mix Carrot Muffins

carrot muffins on a cake stand with fresh carrots to the side.

5 from 1 vote

With this super simple and easy carrot muffin recipe you can enjoy tasty and moist muffins for brunch (or a snack) with minimal effort and dirty dishes!

Prep Time10

Cook Time20

Cooling30

Total Time1

Course: brunch, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 130kcal

Author: Nicole Durham

Cost: Recipe $4.46 / Serving $0.19

Equipment

Ingredients

Carrot Muffins

2 cups carrots, grated ($1.08)
1 box (15.25 ounces) spice cake mix ($1.68)
1 cup milk ($0.20)
3 large eggs ($0.45)
½ cup vegetable oil ($0.35)

Optional Add-Ins

½ cup raisins
½ cup walnuts, chopped

Streusel Topping

½ cup all-purpose flour ($0.07)
¼ cup brown sugar ($0.11)
¼ cup old-fashioned oats ($0.02)
4 tablespoons unsalted butter, cold and cubed ($0.50)

US Customary - Metric

Instructions

Prep carrots. Wash, peel, and grate the carrots. Set aside.
Preheat. Preheat the oven to 350°F and line a muffin pan with liners or grease well.
Make batter. In a large mixing bowl, whisk together the dry cake mix, milk, eggs, vegetable oil, and grated carrots until smooth and no dry spots remain. Fold in raisins or walnuts if using.
Fill muffin pan. Spoon the batter into the muffin cups, filling about ⅔ full.
Make streusel. In a small bowl, whisk together the flour, brown sugar, and oats. Cut in the cold butter until coarse crumbs form.
Top muffins. Sprinkle the streusel evenly over the muffin batter.
Bake. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
Cool. Let the muffins cool completely on a wire rack before storing.

Notes

Milk choice. Milk adds moisture and richness compared to water. Dairy-free milk works just as well.
Storage. Store muffins in an airtight container at room temperature for up to 3 days.
Freezing. Freeze muffins in an airtight container for up to 3 months. Thaw at room temperature for about 30 minutes before eating.

Nutrition