Carrots Muffin with cheese cream frosting on a white background

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Apple and carrot muffins are a brunch-boosting recipe, just take one in the breakfast, and for sure, you’ll be fine all day long. It is a mixture of classic muffins and a blend of carrots cake. For a more fancy recipe, serve with cream cheese, mascarpone, almonds, or nuts buttercream rosette.

YIELD: 12 regular cups 


  • 1               cup all-purpose flour
  • 1/4            cup wheat germs
  • 2/3            cup brown sugar
  • 1               cup shredded carrots
  • 1/2            cup vegetable oil
  • 1/4            cup buttermilk
  • 2               eggs, at room temperature
  • 1/4            cup apples, peeled and diced
  • 1/2            tsp baking powder
  • 1/2            tsp baking soda
  • 1/2            tsp ground cinnamon
  • 1/2            cup chopped hazelnuts


  1. Preheat the oven to 375 degrees F. Soften wheat germs in buttermilk. Combine flour, sugar, baking powder, baking soda, carrots, apples, and ground cinnamon in a large bowl.
  2. Combine buttermilk, wheat germ, eggs, and oil, in a small bowl, and whisk until well combined.
  3. Add eggs mixture to flour mixture, stirring just until moistened. DO NOT over mix. Fold in hazelnuts, then spoon into prepared muffin cups, filling 1/2 full.
  4. Bake in the preheated oven for about 25 to 30 minutes or until golden. Serve warm.

La Dorure’s Tips:

  • Pecans or walnuts go well with this recipe.
  • For an original taste, top with strudel.
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