If you're in search of a delicious muffin recipe, look no further! Our homemade carrot raisin muffins are sure to please every taste bud - even beginning bakers can whip them up easily.
Whether you're a pro baker or just getting started in the kitchen, these carrot raisin muffins are the perfect treat!
With this easy recipe, you can whip up delicious muffins with sweet and nutty flavors. Muffins like these are incredibly easy to make with basic pantry items that you already have in your kitchen.
These carrot raisin muffins are fluffy and flavorful, packed with goodies like carrots and raisins. They make a great grab-and-go breakfast or snack option when time is tight.
To maximize the flavor of these treats, be sure to use ripe carrots that have an orange color with no blemishes. This will give them the best sweetness and texture in your final product.
This recipe yields twelve muffins and can be ready in 40 minutes. Enjoy!
Suggested Equipment
- 12-Cup Muffin Tin
- Paper Muffin Liners
- Large Mixing Bowl
- Medium Mixing Bowl
- Grater (you can use a box grater or the grater attachment on a food processor)
- Mixing Spoon
Ingredients Needed
These muffins are incredibly easy to make with basic pantry items that you already have in your kitchen.
All Purpose Flour
Baking Soda
Baking Powder
Salt
Ground Cinnamon
Ground Nutmeg
Large Eggs
Granulated Sugar
Extra Virgin Olive Oil
Shredded Carrots
Raisins
Cooking Spray (optional)
How do you make Carrot Raisin Muffins?
Start by preheating your oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray or line with paper liners. I chose to use liners.
In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg. Next, combine the eggs, sugar and oil in a medium bowl and whisk until smooth.
Add the liquid mixture to the dry mixture along with the shredded carrots and raisins; then mix well. Divide the mixture among the 12 muffin cups; approximately ¾ of the way full for each.
Bake for 20-25 minutes until golden brown or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before serving.
Storing
You can store these carrot raisin muffins sealed in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
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Carrot Raisin Muffins
Equipment
Ingredients
- 1 ½ cups all purpose flour
- ½ teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground Cinnamon
- ½ teaspoon ground Nutmeg
- 2 large eggs
- ¾ cup granulated sugar
- ½ cup extra virgin olive oil
- 1 cup shredded carrots
- 1 cup raisins
- cooking spray (optional)
Instructions
- Start by preheating your oven to 350 degrees F. Spray a 12-cup muffin tin with cooking spray or line with paper liners. (I chose to use liners.)
- In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Next, combine the eggs, sugar and oil in a medium bowl and whisk until smooth.
- Add the liquid mixture to the dry mixture along with the shredded carrots and raisins; then mix well.
- Divide the mixture among the 12 muffin cups; approximately ¾ of the way full for each. Bake for 20-25 minutes until golden brown or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool before serving.
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