Description
These muffins meld tender carrot shreds with warming cinnamon, studded with crunchy walnuts and plump raisins, offering a moist, fragrant bite straight from the oven.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup vegetable oil
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup raisins
Instructions
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl beat eggs with granulated sugar and brown sugar until smooth.
- Stir in vegetable oil, yogurt, and vanilla extract until combined.
- Fold grated carrots, chopped walnuts, and raisins into the wet ingredients.
- Pour batter evenly into muffin cups about two thirds full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Make sure carrots are finely grated for even texture.
- Do not overmix the batter to keep muffins tender.
- Store cooled muffins in an airtight container at room temperature up to 3 days.
- You can substitute yogurt with sour cream for extra moisture.