Carrot raisin muffins are a delicious and nutritious treat perfect for breakfast, snack time, or even dessert. Mimi’s carrot raisin muffins are particularly delightful, with a moist and flavorful crumb, sweet raisins, and a hint of warm spices. Follow this easy recipe to recreate these wonderful muffins at home.

What are Carrot Raisin Muffins?

Carrot raisin muffins are moist, tender muffins made with grated carrots and sweet raisins. They often include a mix of warm spices like cinnamon and nutmeg, which complement the natural sweetness of the carrots and raisins. These muffins are not only delicious but also a great way to incorporate some extra veggies and fiber into your diet.

Ingredients List for Carrot Raisin Muffins

To make these delicious carrot raisin muffins, you will need the following ingredients:

For the Muffins:

1 ½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground cloves
½ cup granulated sugar
½ cup brown sugar, packed
⅔ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
2 cups grated carrots (about 3-4 medium carrots)
½ cup raisins
½ cup chopped walnuts or pecans (optional)

Optional Add-Ins:

½ cup shredded coconut
¼ cup crushed pineapple, drained
¼ cup applesauce (can replace part of the oil for a healthier option)

Substitutions and Variations

You can customize this recipe to suit your dietary needs or preferences. Here are a few ideas:

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
Vegan: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and replace the sugar with a vegan alternative.
Less Sugar: Reduce the amount of sugar or replace it with a sugar substitute like stevia or erythritol.
Nut-Free: Omit the nuts or replace them with sunflower seeds or pepitas.

Step-by-Step Cooking Instructions

Follow these detailed steps to make your carrot raisin muffins:

For the Muffins:

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix Wet Ingredients: In a large mixing bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in Carrots and Raisins: Gently fold in the grated carrots, raisins, and any optional add-ins like nuts, shredded coconut, or crushed pineapple.
Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Bake: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Common Mistakes to Avoid

Overmixing: Mix the batter until the ingredients are just combined to avoid tough muffins.
Grating Carrots: Use a fine grater for the carrots to ensure they distribute evenly throughout the batter and keep the muffins moist.
Overbaking: Check the muffins a few minutes before the recommended baking time to prevent overbaking, which can result in dry muffins.
Using Cold Ingredients: Ensure the eggs are at room temperature to help the batter mix more evenly.

Serving and Presentation Tips

How to Serve Carrot Raisin Muffins:

Temperature: Serve the muffins at room temperature or slightly warmed.
Toppings: Top with a dollop of cream cheese or butter for added richness.

Presentation Ideas for Carrot Raisin Muffins:

Decorative Plate: Arrange the muffins on a decorative plate or a tiered cake stand for an attractive presentation.
Garnish: Garnish with a sprinkle of powdered sugar or a few extra shredded carrots on top for a lovely touch.

Carrot Raisin Muffins Recipe Tips

Room Temperature Ingredients: Ensure all ingredients, especially eggs, are at room temperature for smooth mixing.
Measuring Flour: Measure the flour correctly by spooning it into the measuring cup and leveling it off with a knife to avoid dense muffins.
Soaking Raisins: If your raisins are very dry, soak them in warm water for 10 minutes, then drain before adding to the batter to keep them plump and juicy.
Storing the Muffins: Store the muffins in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

Frequently Asked Questions (FAQs)

Can I freeze carrot raisin muffins?

Yes, you can freeze the muffins. Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

How long do carrot raisin muffins last?

Stored in an airtight container at room temperature, these muffins can last up to 3 days. They can also be frozen for longer storage.

Can I make the batter ahead of time?

It's best to bake the muffins right after mixing the batter. However, you can grate the carrots and mix the dry and wet ingredients separately a day in advance, then combine them and bake the muffins the next day.

Can I use pre-shredded carrots?

For the best texture and moisture, it's recommended to grate fresh carrots. Pre-shredded carrots can be too dry and coarse for this recipe.

What can I use instead of vegetable oil?

You can use melted coconut oil, olive oil, or unsweetened applesauce as a healthier alternative to vegetable oil.

Conclusion

Mimi’s carrot raisin muffins are a delicious and wholesome treat that combines the natural sweetness of carrots with the warm flavors of cinnamon and nutmeg. These muffins are perfect for breakfast, snacks, or dessert. Follow the step-by-step instructions and tips provided to create these delightful muffins, and enjoy baking and sharing this wonderful treat with your loved ones. Happy baking!