Carrot Spice Muffins

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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
  1. 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.
  2. 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).
  3. In a large glass measuring cup or another bowl, whisk the oil, eggs, milk, vanilla extract, and molasses (if using) together until well combined.
  4. 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.
  5. Stir in carrots, raisins, nuts, and coconut.
  6. Divide batter evenly among muffin cups.
  7. Bake for about 20 minutes, or until a thin knife inserted into the center of the muffins comes out clean.
  8. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
  9. 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.

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