Delightful hot from the oven, these Carrot Raisin Muffins are laced with cinnamon and lightly sweetened — a perfect muffin for a late summer morning.
How can something so simple looking conceal something so good? This muffin doesn’t look extraordinary with its cinnamon-sugar top, does it?
It’s just a muffin — a familiar, reliable muffin.
Pry it open and you might see the ribbons of carrot shreds throughout it. You might even spy the golden raisins dotting it. You might even consider how carrots and raisins is more unique than your favorite blueberry muffin.
Spread a little butter on and take a bite … that’s when you’ll know. This is no ordinary muffin.
These Carrot Raisin Muffins are something special. Vibrant, fresh, flavorful and full of character. These are muffins to linger over with a cup of tea or coffee.
These are muffins to share.
Where Did the Idea Come From?
This recipe was inspired years ago by my daughter’s love of bunnies. Bunnies eat carrots, so I stuffed carrots in muffins …
Did you know that carrots come in a variety of hues? We’re growing orange carrots this year, but we pick up yellow, white and purple ones from the farmers market too.
And it’s not just a difference of color — there are so many varieties of carrots and each has its own flavor and nuances. And even that flavor changes. If you leave carrots in the ground until the first frost they will sweeten.
What colors have you had?
Making Carrot Raisin Muffins
Carrot Raisin Muffins are a breeze to make.
These start with a basic one-bowl muffin batter. Then you add in shredded carrots and raisins. I used golden raisins, but any raisins will work.
Fill up your muffin liners and sprinkle cinnamon sugar on top. Then bake to fluffy, lightly sweetened perfection.
- 1 large egg
- 1 cup milk
- ½ cup olive oil
- 2 cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 cup finely grated fresh carrot
- ½ cup raisins
- 2 tbsp cinnamon sugar (divided)
- Preheat oven to 400 degrees. Line 12 muffin slots in a pan with liners.
- In a large bowl, whisk together the egg, milk and oil. Add the flour, sugar, baking powder, salt, vanilla extract and cinnamon. Stir to combine until smooth. Fold in the grated carrot and the raisins.
- Divide the batter evenly among the lined muffin slots. Sprinkle each with ½ tsp of cinnamon sugar.
- Bake for 18-20 minutes, or until a cake tester inserted in the center comes out cleanly.
- Enjoy immediately, or (once cooled) store in an airtight container and consume within 4-5 days.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.