What can you do when you accidently add a 5lb bag of carrots to your grocery delivery order? Make carrot muffins! This recipe will be on repeat for the next few weeks not only because I have more carrots than I can handle but because these muffins are super moist, delicious, and take no time to make. they also freeze great! I love to keep a batch or two in the freezer and put a muffin in my kid’s snack. My husband also loves having a carrot muffin with his morning tea. This is an “everybody wins” situation. Did I mention you don’t need a stand mixer or electric beaters? Win-win.
What you need to make Carrot Muffins
Flour
Baking Soda
Cinnamon
Cardamom
Sugar
Vegeable Oil
Eggs
Carrots
Apples
Raisins
Helpful tips and tricks
I recently fell in love with cardamom, and I am taking any chance I have to use it. You can taste just a little something something in these muffins that makes the extra special to me but of course, it is optional. Just cinnamon if perfectly delicious too.
These muffins rise quite a bit. Try not to overfill the muffin tin. The batter should make exactly 12 muffins but if you think you have too much batter just make a couple more muffins. The more the marrier.
I love to add different things to these muffins like chopped pecans or even a little sweetened shredded coconut. All versions are delicious.
Ingredients
- 2 cups flour + 1 teaspoon
- 1 ½ teaspoons baking soda
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon cardamom
- teaspoon salt
- 1 cup sugar
- 1 cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
- 2 cups shredded carrots (about 3)
- 1 apple, shredded
- ½ cup raisins
Instructions
- Preheat oven to 375°F. Greased and flour a muffin thin or use cupcake liners.
- In a large bowl whisk together the 2 cups of flour, baking soda, cinnamon, cardamom and salt. In a separate bowl, whisk sugar, oil, and eggs.
- Using a wooden spatula, Stir egg mixture into dry ingredients just until combined. Do not overmix.
- Fold in carrots, apples.
- Add the remaining teaspoon of flour to the raising and share off the excess. This will keep them from sinking to the bottom of the muffins.
- Fold the raisins into the batter.
- Divide the batter between the prepared muffin tin.
- Bake 20 minutes or until an inserted toothpick comes out clean.
