These carrot muffins are delicious both fresh and after they’ve sat longer. Just out of the oven, they have a lovely thin crisp crust; wait a little and the spice flavors will deepen. Because they are not very sweet, they make a great breakfast or snack.
Carrot Spice Muffins
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 12 muffins
- 2 cups all-purpose flour
- 1/3-1/2 cup sugar, depending on how sweet you want them
- 1 tablespoon baking powder
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup packed light brown sugar OR 1/3 cup white sugar+dollop molasses
- 2/3 cup canola oil
- 2 large eggs
- 3/4 cup milk
- 1 teaspoon pure vanilla extract
- 1 cup finely shredded carrots
- 1/3 cup moist raisins
- 1/3 cup pecans or walnuts, toasted, cooled, and chopped if you have the patience (I didn’t and the muffins tasted great anyway)
- 1/3 cup shredded, sweetened coconut
- Center a rack in the oven and preheat the oven to 375°F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, ginger, baking soda, and salt. Stir in the brown sugar OR white sugar; making certain there are no lumps (this is more an issue if you’re using brown sugar).
- In a large glass measuring cup or another bowl, whisk the oil, eggs, milk, vanilla extract, and molasses (if using) together until well combined.
- Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. A few lumps are preferable to overmixing the batter.
- Stir in carrots, raisins, nuts, and coconut.
- Divide batter evenly among muffin cups.
- Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean.
- Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
- The muffins are best the first day, but you can store them, covered, at room temperature for a few days. Split and toast them, or zap them for 10-15 seconds in the microwave to heat them.