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Packed with carrots, raisins, walnuts, and spice, these Carrot Raisin Muffins are a slightly healthier option that is perfect for a fall or Easter brunch.
Ingredients for Carrot Raisin Muffins
Grated Carrots – Grate the carrots into thin pieces using a box grater or a food processor.
Raisins and Walnuts – The raisins and walnuts are optional. If you like bigger pieces of walnuts, you can chop them with a knife, but if you would like finer pieces, it’s better to use a food processor. I also prefer to chop the raisins.
Flour – If you’d like to substitute self-rising flour, add 2 3/4 cup of your self-rising flour, but omit the baking powder and salt. Do not omit the baking soda.
For a healthier version of these muffins, substitute 1 1/4 cup of the all-purpose flour with whole wheat flour.
Brown Sugar – The flavor of brown sugar goes well with the carrots and spices in these muffins, but you can substitute it with an equal amount of white sugar.
Ginger Powder – If you prefer the flavor of fresh ginger, substitute the 1/2 teaspoon of ground ginger with 1-2 tablespoons of grated fresh ginger.
Notes on Technique
- Mix the carrots, walnuts, and raisins together before adding them to the batter. This will ensure they are distributed evenly.
- The best way to mix muffin batter is in three or four steps. First, mix the dry ingredients in a large bowl and make a well in the center. Second, whisk together the wet ingredients in a smaller bowl. Finally, pour the wet ingredients into the well in the center of the dry ingredients, and mix with a large spoon. If the muffins have add-ins, like the carrots, walnuts, and raisins in this recipe, they will require a fourth step. Stir the batter until it is about halfway mixed, then throw in the add-ins and continue mixing. By the time they are mixed in, the wet and dry ingredients will be fully combined. This will help prevent overmixing.
- Scrape the sides and bottom of the bowl well so that the batter will be thoroughly mixed.
- To make taller muffins, bake with muffin papers or with silicon baking cups. If you are not using these, make sure to spray the pan well with baking spray.
- You can use a large cookie scoop to distribute the batter equally among the muffin cups.
Carrot Raisin Muffins
Ingredients
- 3 cups grated carrots (290 g)
- 1/2 cup chopped walnuts (65 g)
- 2/3 cup raisins
- 2 3/4 cup all-purpose flour (345 g)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar (200 g)
- 1 tablespoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ginger powder
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/2 cup oil (118 ml)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup milk (295 ml)
Instructions
- Preheat the oven to 400° F (205° C) and line a 12-cup muffin pan with paper or silicon muffin cups.
- In a medium bowl, mix the add-ins: combine the grated carrots, chopped walnuts, and raisins, and set aside.
- In a large bowl, mix the dry ingredients: add the flour, baking powder, baking soda, salt, brown sugar, cinnamon, nutmeg, ginger, allspice, and cloves. Stir until fully combined.
- In a medium bowl, mix the wet ingredients: add the oil, eggs, vanilla, and milk, and whisk until fully combined.
- Make a well in the center of the dry ingredients. Pour in the wet ingredients and stir gently with a large spoon or spatula, making sure to scrape the edges and bottom of the bowl. Stir until about halfway combined, then add the mixed carrots, walnuts, and raisins. Continue stirring until fully combined, being careful not to overmix.
- Spoon the batter into the 12 prepared muffin cups and bake at 400° F (205° C) for about 15-17 minutes, or until the tops of the muffins are lightly browned and no longer appear wet.
- Store the muffins at room temperature for about 2 days, or in the refrigerator for 3-4 days. They can also be frozen for up to 3 months.
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