Carrot Spice Muffins

Carrot-themed recipes remind me of springtime and Easter—maybe because I tend to see a lot of product packaging with bunnies and carrots this time of year! I actually am not a big fan of raw whole carrots, but I do like raw shredded carrots. Strange, right? I’m not sure why! So I tend to have shredded carrots in salads mostly. But here’s another way you can use shredded carrots—in these tasty Carrot Spice Muffins! They’re dense and moist, with a mildly sweet-and-cinnamon-spice flavor. Raisins give them an extra punch of sweetness. And I really like how they rise so nicely!

The batter is thicker than most muffins I’ve made—maybe that’s what makes them dense and moist. They’re great for a springtime breakfast, brunch, or snack. Actually, they’d be good any time of year. It’s a great way to eat your carrots! 🙂

Carrot Spice Muffins

  • Servings: 17
  • Difficulty: easy
  • Print

CARROT SPICE MUFFINS by NancyC                                 

Makes 17 Muffins

  • 2 cups all-purpose, unbleached flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup light brown sugar, firmly packed
  • 1 cup sour cream or plain Greek yogurt
  • 1/3 cup butter, melted
  • 1 1/2 cups shredded carrots (about 2 large)
  • 1 cup dark or golden raisins

Preheat oven to 350˚F. Line two 12-cup muffin tins with 17 paper liners; set aside.

In large bowl, blend the flour, baking powder, baking soda, salt, and spices.

In medium bowl, mix eggs, vanilla extract, and brown sugar, blending well. Add in the sour cream or Greek yogurt and then the melted butter, mixing well.

Add the wet mixture to the dry flour mixture, stirring just until everything is mixed together. Then add in the shredded carrots and raisins, stirring until evenly distributed in batter. Batter will be on the thicker side.

Spoon the batter into prepared muffin cups, dividing batter evenly between the 17 muffin cups (about 2/3 to 3/4 full). Bake 18 minutes, or until toothpick inserted in centers comes out clean. Let muffins cool in pan for a few minutes, then transfer them to a wire rack to cool completely, or eat them warm!

Recipe from NancyC | nancy-c.com

If you’re serving these muffins warm, butter, honey butter, or cream cheese are great on these! Are you a fan of muffins or carrots or both? What carrot-flavored recipes have you been making this season?

Sharing at Wonderful Wednesday, Hearth & Soul, Inspire Me Monday, Silver Pennies Sundays, Happiness is Homemade, Weekend Potluck, Meal Plan Monday, Fiesta Friday, Thursday Favorite Things, Full Plate Thursday, Tasty Tuesdays.

5 thoughts on “Carrot Spice Muffins

  1. Miz Helen

    We are featuring your awesome post at Full Plate Thursday,479 this week! Thanks so much for sharing your talent with us and we sure hope you have a great week!
    Miz Helen

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    Reply

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