Best Carrot Raisin Muffins

Soft and fluffy, these simple muffins taste like moist carrot cake spiked with juicy raisins and a pop of cinnamon… perfect for breakfast!

Carrot Raisin Muffins
Carrot Raisin Muffins

Fridays always seem to sparkle with great ideas and plans for the weekend. This weekend I planned on cleaning my room, washing the heap of dirty clothes in my organized closet, taking a stroll through central park, and finally (omg finally) getting a manicure. Let me tell you, specks of hot pink polish and dirty fingernails are not a good look. Sigh.

Fast forward to today and um…

My nails are still chipped; my sink is full of dirty dishes; the laundry pile is even bigger; and ummmmmmm you don’t even want to know what my hair looks like right now. Truth be told, I stayed in my robe a lot this weekend, not wearing makeup, and watching Dexter. I ate popcorn and mars bars for dinner. I drank a lot of coffee and red wine. I also made these crazy good muffins. Silver linings, people!

Grated carrots, canned pineapple, raisins, ginger and cinnamon make these muffins delightful. Texture wise they are extremely moist and almost cake-y. But who every complained of a cake muffin before?

The ginger and cinnamon give them a delicate spice, and they are great with a cup of tea or coffee. They also stay fresh for a few days when stored in an airtight container, so you can make them today and have a tasty breakfast treat or snack all ready for your week ahead!

How To Make Best Carrot Raisin Muffins

Carrot Raisin Muffins
Carrot Raisin Muffins

Ingredients

  • 3/4 shredded carrots (about 2 large carrots)
  • 2 cups of all-purpose flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 dash of nutmeg
  • 1/2 cup (4 ounces) unsalted butter, melted
  • 1 cup light brown sugar, packed
  • 8 oz can of crushed pineapple, not drained
  • 1/2 Tablespoon vanilla extract
  • 3/4 cup raisins

Instructions

  1. Preheat oven to 400 degrees (F). Line a 12 mold muffin tin with paper or foil liners; set aside.
  2. Grate the carrots; set aside.
  3. In a large bowl combine flour, baking powder, salt, cinnamon, ginger, and nutmeg; mix well to combine; set aside. In a separate bowl combine the melted butter, brown sugar, crushed pineapple, and vanilla; mix well to combine. Add the carrots and raisins into the wet mixture, stirring until combined. Mix in the dry ingredients, making sure to stir only until just combined.
  4. Scoop batter into prepared muffin tins and bake for 22-24 minutes, or until the tops are golden and a cake-tester inserted in the center of a muffins comes out clean.

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