Carrot Cake Muffins
Updated Feb. 28, 2024
- Total Time
- 25 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2½cups whole-wheat pastry flour
- 2teaspoons baking powder
- 1teaspoon baking soda
- 2teaspoons ground cinnamon
- 1teaspoon freshly grated nutmeg
- ½teaspoon ground allspice
- ½teaspoon ground cloves
- ½teaspoon salt
- 2eggs
- ⅓cup raw brown (turbinado) sugar
- ⅓cup canola oil
- 1⅓cups buttermilk
- 1teaspoon vanilla extract
- ⅔cup golden raisins tossed with 1 teaspoon unbleached all-purpose flour, or ⅔ cup chopped pecans
- 1½cups grated carrots
Nutritional analysis per serving (12 servings)
212 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 34 grams carbohydrates; 4 grams dietary fiber; 13 grams sugars; 5 grams protein; 229 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 375 degrees with the rack in the upper third of the space. Oil or butter muffin tins.
- Step 2
Sift together the whole-wheat pastry flour, baking powder, baking soda, spices and salt.
- Step 3
In a separate bowl, beat together the eggs, sugar, oil, buttermilk and vanilla. Using a whisk or a spatula, stir in the dry ingredients and mix until well combined. Do not beat; a few lumps are fine, but make sure there is no flour at the bottom of the bowl. Fold in the raisins or pecans and the carrots.
- Step 4
Spoon into muffin cups, filling them to just below the top (about ⅘ full). Place in the oven, and bake 25 minutes until lightly browned and well risen.
- Advance preparation: These keep for a couple of days out of the refrigerator, for a few more days in the refrigerator and for a few months in the freezer.
Private Notes
Comments
I increased the sugar to 1-1/2 cups dark brown sugar and also increased the salt, using 2 tsp. Diamond Crystal Kosher salt.
Also I used yogurt instead of buttermilk, and baked this as a cake instead of muffins. In the oven now, so waiting to taste the results. The bowl lickin' was great...
These are great. Like some others, I used a combo of wheat (1 C) and white (1.5 C) flour. I also added 1 C shredded coconut with the grated carrots. No other changes, and the muffins are perfect; moist, tender, and flavorful.
I've just tasted the finished product, baked as a cake instead of muffins, and it's great, with the increase in sugar and salt.
I've noticed that many cake and muffin recipes are lacking in enough salt. We've carried our horror of that essential nutrient to a ridiculous extent. One can reduce the need for sweetening by increasing the salt, but decreasing the salt just leaves everything bland no matter how much sweetener you use.
They definitely taste healthy, but are still fantastic. I forgot to add salt (oops), but next time I will do that (maybe even 2x) and maybe add 1/2 C instead of a 1/3 C sugar.
Inc salt. Add walnuts or pecans. Maybe more carrots. All whole wheat flour.
For me the cook time was significantly less than 25 min, so I recommend checking halfway through. I think my first batch was 20 min and my second batch was 19 min