Carrot Muffins

By • May 13, 2013 • 15 Comments


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Makes 22 muffins

  • 1 1/4 cup all-purpose flour
  • 3/4 cups whole wheat flour
  • 1 1/2 teaspoon ground cinnamon
  • 2 teaspoons baking soda
  • 1 teaspoon kosher salt
  • 3/4 cups sugar
  • 3/4 cups packed light brown sugar
  • 3/4 cups 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.

Comments (15) Questions (0)

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4 days 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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8 months ago starving_artist

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

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11 months 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

11 months 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

11 months 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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11 months 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

11 months 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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11 months 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

11 months 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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11 months 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

11 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Yes, regular beaters are fine!

Rainbow_carrots

11 months ago diaday

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

Merrill

11 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

Love that idea.

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11 months ago ATG117

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

Merrill

11 months ago Merrill Stubbs

Merrill is a co-founder of Food52.

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