Spiced Carrot Muffins

Spiced Carrot Muffins is rated 4.3 out of 5 by 6.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12

To use this muffin batter for making a carrot cake, butter and flour a 9-inch square baking pan, pour in the batter and bake as directed for the muffins, but increase the baking time to 45 to 50 minutes. Let the cake cool completely in the pan on a wire rack, then turn it out and frost with your favorite cream cheese frosting or vanilla buttercream.

Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 2 eggs
  • 2/3 cup firmly packed light brown sugar
  • 1 cup buttermilk or sour cream
  • 6 Tbs. (3/4 stick) unsalted butter, melted
  • 2 large carrots, peeled and finely shredded (1 1/2 cups)
  • 1/2 cup raisins, dried currants or golden raisins (optional)

Directions:

Prepare the muffin pan
Preheat an oven to 425°F. Line 12 standard muffin cups with paper liners.

Mix the batter
In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon.

In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the buttermilk and butter. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. Fold in the carrots and raisins just until evenly distributed.

Bake the muffins
Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack. Let cool briefly and serve. Makes 12 muffins.

Adapted from Williams-Sonoma Food Made Fast Series, Baking, by Lou Seibert Pappas (Oxmoor House, 2006).

Rated 5 out of 5 by from Delicious without being too sweet Had some extra carrots to use up and decided to try these muffins. I made a couple of changes and they turned out amazingly well! Changes: - Flour: instead of 2 cups of flour, I used 1 cup of flour and 1 cup of rolled oats - Fruit: added extra raisins just bc I like more fruit overall - Sour cream/buttermilk: I used ½ cup of sour cream and ½ cup of buttermilk
Date published: 2022-01-07
Rated 1 out of 5 by from Dry dry dry These are extremely dry and flavorless. I followed the directions precisely. Still very very dry.
Date published: 2019-10-07
Rated 5 out of 5 by from Made muffin top cookies with this recipe! I added fresh grated ginger and nuts to this recipe and made cookies instead of muffins. It came out great! Lots of compliments. I also used sour cream instead of buttermilk.
Date published: 2017-03-15
Rated 5 out of 5 by from Amazing dog friendly recipie This was amazing and I loved this recipie but my dogs loved it more this recipie was great and perfect considering the fact i can not I mean NOT COOK and my dog has very many allergies this was a great food to make my dogs because they ran out of dog treats and I didn't have enough stuff and time to get out the dog treat maker out make batter and fill the tray.
Date published: 2016-01-10
Rated 5 out of 5 by from Very Quick and Tasty! This recipe is quick and easy. The muffins are not overly sweet, the carrot flavor is mild and the golden raisins are a nice addition. I would probably want a stronger carrot flavor for carrot cake, but this is perfect for a muffin. I would definitely make this again!
Date published: 2015-02-04
Rated 5 out of 5 by from Simple and Taste Great These were really easy to make and taste great. I followed the recipe exactly and was careful not to overmix.
Date published: 2012-11-03
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