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Golden brown carrot raisin muffins on a wire cooling rack with fresh carrots nearby.

Carrot Raisin Muffins

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Calories: 225
Ingredients Method

Ingredients
  

  • 1.5 cups all -purpose flour
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon sal t
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground ginger
  • 2 large eggs , room temperature
  • 0.5 cup vegetable oil
  • 0.25 cup buttermil k
  • 1 teaspoon vanilla extract
  • 1.5 cups finely grated carrots
  • 0.5 cup raisin s

Method
 

  1. Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large mixing bowl, sift and whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, and ginger.
  3. In a separate medium bowl, whisk the eggs, vegetable oil, buttermilk, and vanilla extract until the mixture is homogeneous.
  4. Create a well in the center of the dry ingredients and pour in the liquid mixture.
  5. Fold the ingredients together with a spatula until just combined; do not overmix the batter.
  6. Gently fold in the grated carrots and raisins until evenly distributed.
  7. Divide the batter equally among the 12 muffin cups, filling each approximately three-quarters full.
  8. Bake for 18 to 22 minutes, or until a skewer inserted into the center of the largest muffin comes out clean.
  9. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to finish cooling.