As soon as the leaves start to turn I’m immediately drawn to smelling warm fall fragrances in my kitchen and nothing achieves that easier my spiced carrot muffin recipe. They are a more savory muffin, hence why we didn’t call them carrot cake muffins.
Ingredients
- ½ cup unsalted butter , softened
- ½ light brown sugar , packed
- ½ cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups flour
- 1/2 teaspoon coarse kosher salt
- 2 teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground clove
- ½ teaspoon ground ginger
- 2 cups carrots , grated
- ½ cup walnuts , chopped
- ½ cup golden raisins
- ½ whole milk
Instruction
- Preheat the oven to 425°F and line 12 wells of a standard muffin tin with liners. For easy release, coat the liners with a quick hit of cooking spray.
- In the bowl of a stand mixer using the paddle attachment or a large mixing bowl with an electric hand mixer, cream together the butter, brown sugar and white sugar, approximately 2-3 minutes. Blend in the eggs and vanilla to the wet ingredients until no streaks remain.
- In a separate bowl, sift or whisk together the flour, salt, baking powder, cinnamon, clove, and ginger.
- Alternate adding the dry ingredients and milk to the wet ingredients until filly combined. Do not overmix.
- Fold in the grated carrots, walnuts and raisins by hand. Do not over mix. Allow the batter to rest for 5 minutes.
- Divide the batter between the muffin liners, they will fill nearly to the top.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 375°F and bake for an additional 18-20 minutes or until tops spring back when lightly touched or they pass the toothpick test.
- Remove and allow the muffins to cool in the pan for 3-4 minutes before transferring them to a wire rack to cool completely.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
