You need only 30 minutes to whip up these delicious Carrot Muffins! Flavored with cinnamon and ginger and packed with raisins and sweet carrots, these muffins are perfect for breakfast or an afternoon snack. Use unbleached all-purpose flour for a perfect crumb. Better than you could get at your local coffee shop!
This recipe is dairy-free and uses vegetable oil to keep the muffins moist. While the oven preheats, prepare the batter. Whisk together the dry ingredients in a large bowl. Next, whisk together the wet ingredients in a large measuring cup. Stir the wet ingredients into the dry ingredients, then fold in the grated carrots. Be sure not to overmix the batter. Divide the batter between the muffin cups, filling the cups almost to the top. Bake until a skewer inserted in the center comes out clean. Let the muffins cool before serving. These are great on their own and would be delicious with a drizzle of honey on top.
To make the Carrot Muffins, you will need the following ingredients:
Preheat the oven to 400 °F and lightly grease a standard 12-cup muffin pan. Alternatively, line the pan with paper liners, and grease them.
In a large bowl, whisk together 2 ¼ cups unbleached all-purpose flour, ½ cup granulated sugar, ¼ cup brown sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, 1 ½ teaspoons cinnamon, ¾ teaspoon ginger, ¾ teaspoon salt, ½ cup golden raisins, and ⅓ cup diced crystallized ginger or walnuts.
In a large measuring cup, whisk together 2 large eggs, ¾ cup water, and ⅓ cup oil.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in 1 ½ cups grated carrots.
Scoop the batter into each muffin cup, filling almost to the top.
Bake the muffins for 20 to 25 minutes or until a skewer inserted into the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely.
Serve and enjoy!
These Carrot Muffins get a flavor boost from cinnamon and ginger that is sure to please. Serve these drizzled with a little honey, if you wish, and enjoy. Let us know if you try this recipe by tagging us on Instagram @cookmerecipes.
Soo good! Made them for brunch, yum!
Delicious and so easy
These Carrot Muffins are simply great. I made them for my husband and he loved them. So easy to whip up and taste wonderful.
These Carrot Muffins are superb! I made them for my kids' breakfast, and they couldn't get enough. The cinnamon and ginger gave it perfect flavor, and they were so easy to whip up. Thanks for this great recipe!
Made these muffins for a weekend brunch. My friends raved about them. Simply delicious.
Deliciously moist muffins!
Superb muffins love!
These muffins are amazing. I baked them for my kids after school, and they just loved them. They are simple and quick to make. I will definitly be making them again for our family weekend brunch.
Delicious and easy.
Super easy to make and tasty.
I made these muffins for my friends on a sunny Sunday. Everyone loved the sweet carrots and warm spices, it was a hit!
Warm, cozy muffins.
Man, these Carrot Muffins are bomb! I whipped 'em up for my buddies' brunch, and they devoured 'em in no time. Super easy to make, and they taste way better than any coffee shop muffin. Gonna keep this recipe on repeat! Thanks!
These Carrot Muffins were a fantastic treat. Made them for Sunday brunch, and everyone loved them. Simple to make, and the kids enjoyed the sweet taste of carrots.
Simple and delicious muffins! Thanks for sharing the recipes!
Dairy-Free Recipes
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