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Close-up of a warm, golden-brown carrot and raisin muffin, topped with chopped nuts, cooling on a black wire rack.

Carrot and Raisins Muffins

Moist, warmly spiced muffins packed with carrots, raisins, and optional walnuts—perfect for breakfast or a healthy sweet snack.
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Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
Wet Ingredients
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 1/2 cups finely grated carrots
  • 3/4 cup raisins
  • 1/2 cup chopped walnuts optional

Equipment

  • Muffin Tin
  • Paper Liners
  • Mixing bowls

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, beat eggs with oil, brown sugar, granulated sugar, milk, and vanilla until smooth.
  4. Add dry ingredients to wet ingredients and stir gently until just combined.
  5. Fold in grated carrots, raisins, and optional walnuts.
  6. Fill muffin cups about 3/4 full.
  7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool in the tin for 5 minutes, then transfer to a rack.

Notes

For extra moisture, soak raisins in warm water for 10 minutes before adding.