Save to Pinterest Moist, warmly spiced muffins packed with grated carrots, walnuts, and a hint of orange, perfect for breakfast or an afternoon treat.
I have always enjoyed making these muffins for my family as a wholesome breakfast or sweet snack that everyone looks forward to.
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Ingredients
- Dry Ingredients: 2 cups (250 g) all-purpose flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground allspice
- Wet Ingredients: 2 large eggs, 3/4 cup (180 ml) vegetable oil (or melted coconut oil), 1/2 cup (120 ml) buttermilk or plain yogurt, 2/3 cup (135 g) packed light brown sugar, 1/3 cup (65 g) granulated sugar, 1 teaspoon pure vanilla extract, Zest of 1 orange (optional)
- Add-Ins: 2 cups (200 g) grated carrots (about 3 medium carrots), 1/2 cup (60 g) chopped walnuts or pecans (optional), 1/2 cup (80 g) raisins (optional)
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Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
- Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
- Mix Wet Ingredients:
- In another bowl, whisk together the eggs, oil, buttermilk, brown sugar, granulated sugar, vanilla, and orange zest until smooth.
- Combine Ingredients:
- Add the wet ingredients to the dry ingredients and stir gently until just combined do not overmix.
- Add Add-Ins:
- Fold in the grated carrots, nuts, and raisins (if using) until evenly distributed.
- Fill Muffin Cups:
- Divide the batter evenly among the muffin cups filling each about 3/4 full.
- Bake:
- Bake for 22–25 minutes or until a toothpick inserted into the center comes out clean.
- Cool:
- Let the muffins cool in the tin for 5 minutes then transfer to a wire rack to cool completely.
Save to Pinterest These muffins have become a staple at family breakfasts, often bringing everyone to the table with their inviting aroma and taste.
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Required Tools
Muffin tin, mixing bowls, whisk, grater, measuring cups and spoons, spatula, cooling rack
Allergen Information
Contains gluten (wheat), eggs, and tree nuts (if using walnuts or pecans). Dairy is present (buttermilk/yogurt); use plant-based alternatives for dairy-free muffins. Double-check ingredient labels if allergies are a concern.
Nutritional Information
Per muffin: Calories 245, Total Fat 12 g, Carbohydrates 31 g, Protein 4 g
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Serve these muffins fresh for the best experience or freeze for convenient treats anytime.
Recipe FAQs
- → What spices are used in these muffins?
The muffins feature cinnamon, ground ginger, nutmeg, and allspice, creating a warm, aromatic flavor profile.
- → Can I substitute nuts for nut allergies?
Yes, you can omit walnuts or pecans for a nut-free version or replace them with seeds like sunflower or pumpkin seeds.
- → What moistening ingredients keep these muffins tender?
Vegetable oil and buttermilk or plain yogurt provide moisture, resulting in a soft crumb and rich texture.
- → Is orange zest necessary, and can it be omitted?
Orange zest adds a bright, citrusy note but can be omitted if desired without affecting the core flavor significantly.
- → How should these muffins be stored for freshness?
Store cooled muffins in an airtight container at room temperature for up to two days, or freeze for longer storage.
