Carrot Cake Muffins
Updated Feb. 28, 2024
- Total Time
- 25 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2½cups whole-wheat pastry flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 2teaspoons ground cinnamon
- 1teaspoon freshly grated nutmeg
- ½teaspoon ground allspice
- ½teaspoon ground cloves
- ½teaspoon salt
- 2eggs
- ⅓cup raw brown (turbinado) sugar
- ⅓cup canola oil
- 1⅓cups buttermilk
- 1teaspoon vanilla extract
- ⅔cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or ⅔ cup chopped pecans
- 1½cups grated carrots
Nutritional analysis per serving (12 servings)
212 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 5 grams protein; 229 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
- Step 2
Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
- Step 3
In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
- Step 4
Spoon into muffin cups, filling them to just below the top (about ⅘ full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer.
Private Notes
Comments
I increased the sugar to 1-1/2 cups dark brown sugar and also increased the salt, using 2 tsp. Diamond Crystal Kosher salt.
Also I used yogurt instead of buttermilk, and baked this as a cake instead of muffins. In the oven now, so waiting to taste the results. The bowl lickin' was great...
These are great. Like some others, I used a combo of wheat (1 C) and white (1.5 C) flour. I also added 1 C shredded coconut with the grated carrots. No other changes, and the muffins are perfect; moist, tender, and flavorful.
I've just tasted the finished product, baked as a cake instead of muffins, and it's great, with the increase in sugar and salt.
I've noticed that many cake and muffin recipes are lacking in enough salt. We've carried our horror of that essential nutrient to a ridiculous extent. One can reduce the need for sweetening by increasing the salt, but decreasing the salt just leaves everything bland no matter how much sweetener you use.
Definitely needs more sugar in this recipe. Made it today and it was quite bland.
I know that the time estimates are based on the ingredients already being in the condition stated in the list, and I know that muffin batter is fast to whip up, but if these bake for 25 minutes, the recipe suggests that they take literally no time at all to prepare.
Delish! I love a lighter muffin, not the sickly sweet cupcakes that tend to masquerade as them. I used 2/3 whole wheat and 1/3 white pastry flour and both raisins and walnuts an extra half cup of carrot since that’s what my two big carrots produced. Also used a cup of plain yogurt in place of buttermilk since I only had half a cup. I did NOT add sugar and found them plenty sweet — and I have a sweet tooth! Go for it! Make these!
Advertisement