Carrot Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
12
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Calories
291 kcal
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Course
Baked Goods
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Cuisine
American
Carrot Muffins
Description
Carrot Muffins mix fresh peeled and grated carrots with a blend of all-purpose flour, sugar, and warming spices such as cinnamon, nutmeg, and ginger. The inclusion of raisins adds bursts of sweetness throughout the tender crumb. The wet ingredients—eggs, vegetable oil, melted butter, and vanilla—are combined separately then stirred into the dry ingredients and carrot mixture carefully to maintain a light texture. Muffins are baked at 375°F until they rise golden and pass the toothpick test, ensuring a moist yet firm finish.
The spices and juicy carrots give these muffins a gentle sweetness balanced with warmth, making them suitable for a comforting breakfast or quick snack. Using muffin liners or thoroughly greasing the pan and filling muffin cups three-quarters full helps prevent overflow and sticking. Allowing the muffins to cool on a rack before serving gives them time to set properly, preventing crumbs.
Careful peeling of carrots before shredding ensures no bitter taste from the skin. Even batter distribution, possibly with an ice cream scoop, results in evenly sized muffins. These versatile muffins hold well for a few days when stored properly, maintaining softness.
Ingredients
- 2 cups carrot peeled and grated
- 3 egg large
- ⅓ cup vegetable oil
- ½ cup unsalted butter melted and cooled
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour aka plain flour
- ¾ cup granulated white sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup raisins
Instructions
- Preheat the oven to 375°F (190°C) Grease or line a 12 cup muffin pan with paper liners.
- Peel and shred/grate the carrots, set aside.
- In a small mixing bowl, whisk the eggs, oil and butter together.
- In a separate large mixing bowl, whisk the flour, sugar, baking powder, cinnamon, nutmeg, ginger, and salt together.
- Stir in the shredded carrots and raisins.
- Make a well in the carrot mixture and pour in the wet mixture, then gently stir to combine (don’t overmix or the muffins won’t be as light).
- Fill the muffin cups ¾ full and and bake for 15-18 minutes, or until risen, golden and an inserted toothpick comes out clean.
- Cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Always peel carrots before grating to avoid bitterness from the skin and impurities.
- Fill muffin cups about three-quarters full to prevent batter overflow during baking.
- Use an ice cream scoop for even portioning to get uniform-sized muffins.
- Cool muffins completely on a wire rack to minimize crumbling and improve texture before serving.
- Line muffin tins with paper liners or grease and flour the pan well to prevent sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 291 kcal
% Daily Value*
| Calories | 291kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 171mg | 7% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 3963IU | 79% |
| Vitamin C | 2mg | 2% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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