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Golden Nugget Carrot Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: PJ Hamel

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.

View step-by-step
directions on our blog

At a glance

12 muffins


Choose your measure:

  • 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


  1. 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.
  2. In a medium-sized bowl, whisk together the dry ingredients, including the raisins and nuts.
  3. In a small bowl, whisk together the eggs, water, and oil.
  4. Stir the wet ingredients into the dry ingredients.
  5. Fold in the grated carrots, stirring to combine.
  6. Divide the batter among the muffin cups, filling them quite full.
  7. Bake the muffins until a toothpick inserted in the center of one comes out clean, about 20 minutes.
  8. Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely.