Spiced Carrot Muffins

It’s time for a confession. I actually enjoy baking even more than I enjoy cooking, and that is saying something. In the winter especially there is just nothing like having that warm oven on with something in it baking. It makes the whole house smell incredible! Both of my grandmothers were such amazing bakers. I have vivid memories of spiced muffins and cookies from my Nana Lulu and Lebanese pastry from my Nana Jeanie. A few years back, I received a life changing present. It was Dorie Greenspan’s book “Baking – From My Home to Yours” and it has turned into my baking bible. I love how simple to follow and effective the recipes are, and her narrative makes it feel like she is in the kitchen baking with you. She reminds me of how my Nanas would bake and it is very inspirational. This recipe for spiced carrot muffins from the book is lighter than carrot cake but with the same spice and texture. They were absolutely wonderful with coffee in the morning! I followed it pretty closely and only made three little tweaks.

The star of these spiced carrot muffins is definitely this gorgeous shredded carrot!
The star of these spiced carrot muffins was definitely lots of gorgeous shredded carrot! I used a box grater to shred three of them for this recipe.
The luscious batter for the spiced carrot muffins all put together.
The luscious batter for the spiced carrot muffins came together quickly from there. I whisked my dry ingredients together in a large bowl. In another bowl I whisked my wet ingredients together. Those wet ingredients went into the bowl of dry ingredients and I combined them just until I had a batter. It was important not to over work it for a light muffin crumb. Then to finish it I folded in that lovely shredded carrot, coconut, raisins and walnuts.
The spiced carrot muffins all ready to go into the oven.
I used a 1/4 cup measure to scoop the batter into my lined muffin tin. The spiced carrot muffins were all ready to go into the oven!
Those spiced carrot muffins looking mighty yummy, puffy and golden fresh out of the oven!
They just had to bake for about 20 minutes. Those spiced carrot muffins were looking mighty yummy, puffy and golden fresh out of the oven! I let them cool for a couple of minutes in the pan before transferring them to a rack to finish cooling.

Let me tell you, having one of these babies with a great cup of coffee was pure heaven. The textures and flavors married so perfectly! They were just sweet enough without feeling like I was having carrot cake for breakfast (not that I haven’t done THAT before, but that’s a story for a different time).

Spiced Carrot Muffins
Spiced Carrot Muffins
Spiced Carrot Muffins
Spiced Carrot Muffins

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Spiced Carrot Muffins, AKA Morning Glories
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
Course: Breakfast
Servings: 12 muffins
Author: Jeanie and Lulu's Kitchen
Ingredients
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon salt
  • 3/4 cup milk
  • 2/3 cup canola oil
  • 1/3 cup dark brown sugar
  • 2 whole eggs
  • 1 teaspoon vanilla extract
  • 3 whole carrots peeled and shredded on the smallest holes of a box grater
  • 1/2 cup shredded coconut
  • 1/3 cup raisins
  • 1/3 cup chopped walnuts
Instructions
  1. Take a 12 well muffin tin and line it with muffin wrappers. Pre-heat the oven to 375 degrees. In a large bowl combine the flour, sugar, baking powder, cinnamon, ginger, baking soda, salt and spice. Whisk it all together to fully aerate it. Add the brown sugar in and whisk it into the rest of the dry ingredients, making sure there are no lumps. In another bowl, whisk together the oil, eggs, milk and vanilla. Pour the liquid mixture into the bowl of dry ingredients and gently whisk it all together to form the batter. If there are still lumps it is ok. It's more important to not over mix. Then add in the carrot, coconut, raisins and nuts and gently fold it into the batter with a rubber spatula.
  2. Scoop a 1/4 cup of batter into each of the lined muffin wells. Bake the muffins for 20 minutes, until puffy and baked through. Insert a toothpick in the center of a couple of them. If it comes out cleanly, they are done. Let them cool in the pan for a couple of minutes before transferring them to a rack to finish cooling. Serve immediately and enjoy!

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