Carrot Muffins

By • May 13, 2013 • 16 Comments

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Makes 22 muffins

  • 1 1/4 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1 1/2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup sugar
  • 3/4 cup packed light brown sugar
  • 3/4 cup vegetable oil
  • 1/4 cup plus 2 tablespoons olive oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3 cups grated carrots
  • 1 cup golden raisins (optional)
  1. Heat the oven to 400 degrees F and line 2 12-muffin tins with paper liners.
  2. Sift together the flours, cinnamon, baking soda, and salt.
  3. Using a standing mixer fitted with a paddle attachment, beat the sugar, oil, and vanilla until smooth. Add the eggs, one at a time.
  4. With the mixer on low speed, add half of the dry ingredients. Add the grated carrots and the raisins if using to the remaining flour, mix well, and add them to the batter. Mix until just combined.
  5. Scoop the batter into the liners, filling each about 3/4 full (you should end up with 22 muffins). Bake for 10 minutes then reduce the oven temperature to 350 degrees and cook for another 30 to 35 minutes, until a toothpick comes out clean. Cool the muffins completely on a rack before serving.
Jump to Comments (16)

Comments (16) Questions (0)

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4 months ago Charlotte

I really wanted to like this recipe, as I love a good carrot muffin and they aren't ubiquitous like blueberry. But my husband and I found these to be kind of ho-hum. I think I was expecting a more carrot-y flavor. I may play around with it a little.

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6 months ago mblossom

I made these for my muffin-loving daughter (who is just about the same age as Merrill's Clara) when they appeared in the cooking for Clara column. They have become a favorite around here! I add flax seed sometimes. I make a whole bunch at once and keep them in the freezer for breakfast and snacks. Wonderful recipe.

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about 1 year ago starving_artist

I'd love to substitue some applesauce for the oil. Any thoughts?

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over 1 year ago Ashley Gartland

I made these exactly but found that mine were done in 20 minutes. My oven temp is accurate so I'm wondering if you really cook these for 35 minutes after the initial 10 minutes at 400 degrees and, if so, why?

Stringio

over 1 year ago Laura Galbraith

If I wanted to make these in a mini-muffin pan for my baby, would the cooking time/length need to be altered?

Merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, they would need much less time in the oven -- maybe half? Check them early!

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over 1 year ago Nargess

I would love to make this.. Can I place this into a 9x5 loaf pan instead of muffins? or is the flour too much for a 9x5 loaf? or should I lessen the flour, if yes by how much? Thank you :-)

Merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

I haven't made this in a loaf pan, sorry -- if you try it I would keep the flour proportions the same.

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over 1 year ago dahliat

If I wanted to cut back on the sugar even more, do you think rest of the measurements in the recipe would still work as is? Thanks!

Merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Haven't tried it, I'm sorry - let me know if you experiment!

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over 1 year ago Sandy Mills

I don't have a paddle attachment...will regular beaters so the same job? I also seldom use my standing mixer....

Merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, regular beaters are fine!

Rainbow_carrots

over 1 year ago diaday

Dried blueberries are a tasty substitute for raisins. I like to use them with carrot and pumpkin recipes.

Merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

Love that idea.

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over 1 year ago ATG117

If I wanted to up the whole wheat flour even further, would you suggest adjusting any of the liquid measurements?

Merrill

over 1 year ago Merrill Stubbs

Merrill is a co-founder of Food52.

I'd maybe add a little more oil -- or another egg?