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Soft and fluffy, these simple muffins taste like moist carrot cake spiked with juicy raisins and a pop of cinnamon… perfect for breakfast!
Fridays always seem to sparkle with great ideas and plans for the weekend. This weekend I planned on cleaning my room, washing the heap of dirty clothes in my organized closet, taking a stroll through central park, and finally (omg finally) getting a manicure. Let me tell you, specks of hot pink polish and dirty fingernails are not a good look. Sigh.
Fast forward to today and um…
My nails are still chipped; my sink is full of dirty dishes; the laundry pile is even bigger; and ummmmmmm you don’t even want to know what my hair looks like right now. Truth be told, I stayed in my robe a lot this weekend, not wearing makeup, and watching Dexter. I ate popcorn and mars bars for dinner. I drank a lot of coffee and red wine. I also made these crazy good muffins. Silver linings, people!
Grated carrots, canned pineapple, raisins, ginger and cinnamon make these muffins delightful. Texture wise they are extremely moist and almost cake-y. But who every complained of a cake muffin before?
The ginger and cinnamon give them a delicate spice, and they are great with a cup of tea or coffee. They also stay fresh for a few days when stored in an airtight container, so you can make them today and have a tasty breakfast treat or snack all ready for your week ahead!
Carrot Raisin Muffins
Ingredients
- 3/4 shredded carrots (about 2 large carrots)
- 2 cups of all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1 dash of nutmeg
- 1/2 cup (4 ounces) unsalted butter, melted
- 1 cup light brown sugar, packed
- 8 oz can of crushed pineapple, not drained
- 1/2 Tablespoon vanilla extract
- 3/4 cup raisins
Instructions
- Preheat oven to 400 degrees (F). Line a 12 mold muffin tin with paper or foil liners; set aside.
- Grate the carrots; set aside.
- In a large bowl combine flour, baking powder, salt, cinnamon, ginger, and nutmeg; mix well to combine; set aside. In a separate bowl combine the melted butter, brown sugar, crushed pineapple, and vanilla; mix well to combine. Add the carrots and raisins into the wet mixture, stirring until combined. Mix in the dry ingredients, making sure to stir only until just combined.
- Scoop batter into prepared muffin tins and bake for 22-24 minutes, or until the tops are golden and a cake-tester inserted in the center of a muffins comes out clean.
These look super tasty and maybe a little healthy too! I love baking muffins and having them ready to snack on during the week!
They look beautiful, and I know I would love these! Wouldn’t ya know it, this is one of those weird times that I’m out of pineapple. 🙁
That always seem to happen, eh? Well, keep them in mind next time you have some 🙂
can you substitute fresh pineapple for the canned? What additional liquid could I use to make up for the liquid I wouldn’t use from the can? Would orange juice work?
Hi Krista. Fresh pineapple should work just fine, and I think orange juice would work great 🙂
Do you have to use the pineapple? And if so can you taste it?
Hi Triniti. The pineapple adds a lot of moisture to this recipe, so I’m not sure what they would be like without it. You can taste the pineapple, but it is not overwhelming, in my opinion.
I used A can of mandarin oranges Instead of pineapple. It worked fine.
3 teaspoons of baking powder and 1 tablespoon of vanilla extract seem like a lot for the recipe? Are these measurements correct? I’m used to seeing more like 1 teaspoon of each?
Made these today – yummy! Do you have have the nutritional info?