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Carrot Raisin and Walnut Muffins


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  • Author: semiscratched
  • Total Time: 35 minutes
  • Yield: 18 muffins 1x

Description

These muffins are light, fluffy, not too sweet and the cinnamon makes the muffins smell and taste amazing.


Ingredients

Units Scale
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup milk
  • 1/2 cup oil
  • 2 eggs
  • 1 cup shredded carrots (or 2-3 medium carrots, shredded )
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 2/3 cup chopped walnuts (optional, for topping )


Instructions

  1. Preheat oven to 375 degrees, place muffin liners into muffin tins, and set aside.
  2. Mix flour, baking powder, salt, ground cinnamon, sugar, and brown sugar; set aside.
  3. In another bowl, mix milk, oil, and eggs; mix well.
  4. Slowly mix in flour mixture into milk mixture, until well incorporated; do not over-mix.
  5. Fold in shredded carrots, raisins, and chopped walnuts.
  6. Fill muffin tins about ¾ of the way.
  7. Top with chopped walnuts; this is optional.
  8. Place muffins into the preheated oven, bake for 20-25 mins.

Notes

Muffins are done after you insert a toothpick into the muffin and comes out clean. If the toothpick still has batter, add more time.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Cuisine: American