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Golden Nugget Carrot Muffins


These moist, tender muffins are a lovely gold, flecked with bright orange carrots. Studded with raisins and walnuts, they'll remind you of a Morning Glory muffin. Read our blog about these muffins, with additional photos, at Bakers' Banter.

Ingredients

  • 2 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup granulated sugar
  • ¼ cup light brown sugar, firmly packed
  • 1 1/2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 1/3 cup golden raisins
  • 1/3 cup diced walnuts
  • 2 large eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots, lightly packed; about 2 medium-large carrots

Directions

Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.

1) In a medium-sized bowl, whisk together the dry ingredients, including the raisins and nuts.

2) In a small bowl, whisk together the eggs, water, and oil.

3) Stir into the wet ingredients into the dry ingredients.

4) Fold in the grated carrots, stirring to combine.

5) Divide the batter among the muffin cups, filling them quite full.

6) Bake the muffins until a toothpick inserted in the center of one comes out clean, about 20 minutes.

7) Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely.

Recipe summary

Hands-on time:
5 mins. to 10 mins.
Baking time:
20 mins.
Total time:
25 mins. to 35 mins.
Yield:
12 muffins
Rate recipe
****+
Recipe comments (6) »

Tips from our bakers

  • To sweeten muffins even more, sprinkle with coarse white sugar before baking; or drizzle their tops lightly with honey, just before serving.
  • This is a good example of a "stir together" muffin. Dry and wet ingredients are whisked together separately, then gently stirred together. To ensure tender muffins, don't beat wet and dry together; stir just till combined.

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Reviews

Page:   1  
*****

06/22/2009

Christine from Washington, DC

This is a good example of a "stir together" muffin. I followed this recipe pretty carefully, and the results were exactly as described. However, I find that my family prefers a more cake-like muffin, which I guess you would not get from this "stir together" recipe. The muffins taste good, but their texture is a bit coarse. Actually, I was hoping to make the recipe and top half the muffins with cream cheese frosting. That just doesn't seem suitable now. I see that there is another carrot muffin recipe, which uses a different technique. Maybe I'll give that a try.

*****

01/14/2009

Delores from South Florida

I have baked these muffins several times more. I divide with my daughter, she thinks they are pretty good also!!

*****

12/08/2008

Mary from Texas

Easy to make, looks great and the taste fantastic. My husband who usually turn his nose up at "healthy muffins" loves them!

*****

12/07/2008

Lucia Belfiore from Florida

*****

12/06/2008

Sadie from Alaska

I have a busy B&B in the summer months that I'm always looking for new morning goodies to serve to my guests. This recipe for these muffins will be one of my favorite ones next summer. I find them tasty and moist and easy to make and plan to make them at least once a week.

*****

12/06/2008

Delores from South Florida

I saw this recipe early this morning and decided to give it a try. I found the prep time longer since I didn't have shredded carrots or diced walnuts. Next time I will be prepared beforehand. The rest of the recipe was easy to understand and not difficult to put together. The muffins were nice and high and cooked exactly as the recipe called for. I would definitely make these again.

Page:   1