Golden Nugget Carrot Muffins

star rating (11) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins

Recipe photo

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.

Golden Nugget Carrot Muffins

star rating (11) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 12 muffins
Published: 01/01/2010

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

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.

Directions

see this recipe's blog »

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 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.

Reviews

1 2  All  
  • star rating 05/22/2011
  • cmcvearry1 from KAF Community
  • Exchanged the nuts and raisins for cinnamon chips. Used half whitenwhole wheat. Topped with sparkling sugar. Wonderful soft texture, high rise, but could've used more spice. I will definitely make again, just amping up the spices a bit.
  • star rating 04/27/2010
  • Stephanie from Montreal
  • I did quite a few changed to the recipe, mainly because I didn't have some of the ingredients. I used soy milk instead of water, maple syrup instead of brown sugar, candied ginger instead of regular ginger and also mixed spelt, whole grain and unbleached flour. I had to skip the cinnamon because I didn't have any. The result was great. The muffins rose a lot and were a nice golden colour. The taste was good, but next time I will make sure to add the cinnamon.
    Merci.....for sharing your recipe variations! Irene @ KAF
  • star rating 04/09/2010
  • from
  • The muffins are good, but I would up the spices a bit to add more flavor.
  • star rating 04/05/2010
  • KarenM from s
  • Perfect recipe, fluffy, tasty and easy!
  • star rating 02/15/2010
  • Christine from Pilot Mountain, NC
  • OMG these are good! I used grated sweet potato instead of carrots, thank you to the KAF online helper who said it would be fine! I followed the recipe exactly except for the carrot substitution. Sooo good! Moist and the flavor of the sweet potatoes is so subtle, I might add even less sugar next time though, they are very sweet.
  • star rating 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.
  • star rating 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!!
  • star rating 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!
  • star rating 12/07/2008
  • Lucia Belfiore from Florida
  • star rating 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.
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