Carrot Spice Muffins Recipes

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SPICED CARROT MUFFINS

These can be a quick breakfast treat or a mid-afternoon snack.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 10



Spiced Carrot Muffins image

Steps:

  • Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
  • In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
  • Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
  • Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)

SPICED CARROT OATMEAL MUFFINS

Shredded carrots, rolled oats, and plenty of warm, cozy spices make up these tender-yet-hearty muffins. They're like a hug in a muffin wrapper!

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 15



Spiced Carrot Oatmeal Muffins image

Steps:

  • Preheat oven to 375 degrees Fahrenheit. Grease or place cupcake wrappers in a standard-size, 12-cup muffin pan.
  • In a large bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, salt, cinnamon, cloves, nutmeg, and ginger.
  • In a medium bowl, whisk together the milk, applesauce, brown sugar, canola oil, egg, and carrots.
  • Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated.
  • Divide the mixture between the muffin cups. I like to use an ice cream scoop for this - so easy! Cups should be filled just about to the top.
  • Bake until muffin tops spring back when poked and a toothpick inserted into the center comes out clean, 20-22 minutes
  • Allow to cool for about 10 minutes before removing from the muffin tin.
  • Serve plain or with butter (or vegan butter) if desired.
  • Store in an airtight container at room temperature for 2 - 3 days or freeze.

Nutrition Facts : ServingSize 1 muffin, Calories 239 kcal, Sugar 16 g, Sodium 275 mg, Fat 8 g, SaturatedFat 1 g, Carbohydrate 37 g, Fiber 3 g, Protein 4 g, Cholesterol 16 mg

2 cups all-purpose flour (can sub 1 cup for whole wheat flour or all for white whole wheat flour)
1 cup rolled oats + a couple extra tablespoons for topping
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup milk (can substitute unsweetened almond milk)
3/4 cup packed brown sugar
3/4 cup unsweetened applesauce*
1/3 cup canola oil
1 large egg
2-3 medium carrots (finely grated (about 2 cups))

CARROT SPICE MUFFINS

These fast and easy to make muffins are chock full of flavor. You can make these in miniature, giant, or standard size. This recipe can go either way. Tiny muffins bake quickly and have lots of browned edges that appeal to the "crunchers" in the crowd, but you have to be careful not to overbake them or they can be dry. Giant muffins take a bit longer to bake but are satisfyingly moist and crumbly. I really like these.

Provided by Olha7397

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 14



Carrot Spice Muffins image

Steps:

  • Preheat the oven to 350°F Grease 12 regular muffin cups, 36 miniature muffins cups, or 6 giant muffin cups, or line them with paper baking cups.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, carrot, apple, raisins, and pecans until all ingredients are well mixed.
  • I don't mix with a spoon. I use my hands, by lifting and sifting through my fingers until combined. I find mixing with a spoon makes the dough too heavy to mix with the liquid ingredients.
  • In another bowl, combine the eggs, oil, and vanilla. Stir into the flour mixture only until blended. Fill the prepared muffin cups three quarters full with the batter. For regular muffins I kept filling them to the top until I used up all the batter and they came out great.
  • Bake until a wooden skewer inserted in the center of the muffins comes out clean. It may take longer then time specified. For regular muffins, bake 20 to 25 minutes; for miniature muffins, bake 15 to 20 minutes; for giant muffins, bake 25 to 30 minutes. Remove from pans and serve warm or cool on a wire rack.
  • Makes 12 regular muffins, 6 giant muffins, or 36 miniature muffins.
  • The Great Holiday Baking Book B. Ojakangas.

Nutrition Facts : Calories 260.5, Fat 10.8, SaturatedFat 1.7, Cholesterol 52.9, Sodium 243.5, Carbohydrate 37.5, Fiber 1.8, Sugar 18.5, Protein 4.2

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground fresh nutmeg
2 cups shredded fresh carrots
1 tart apple, peeled, cored, and shredded (such as Granny smith)
1/2 cup golden raisin
1/2 chopped pecans or 1/2 walnuts
3 large eggs, beaten
1/2 cup corn oil or 1/2 cup other vegetable oil
2 teaspoons vanilla

CHA-CHING! CARROT SPICE MUFFINS

You'll think you hit the jackpot when you take a bite of these babies. Happily healthy with whole wheat flour and other nutritious goodies, put your money on these muffins for breakfast or as the perfect anytime snack. Recipe is from the La Leache League International cookbook "Whole Foods for the Whole Family" and credited to Cathy Grant (Richmond, British Columbia), Marion Bueche (Gray, Saskatchewan) and Margaret J. Donner (Kitchner, Ontario). Prep time does not include time to grate carrots.

Provided by Roosie

Categories     Quick Breads

Time 25m

Yield 18 muffins

Number Of Ingredients 16



Cha-ching! Carrot Spice Muffins image

Steps:

  • Preheat oven to 400°F.
  • Mix together dry ingredients- flour, soda, powder, salt, cinnamon, nutmeg, ginger, allspice.
  • Mix together wet ingredients- honey/brown sugar, egg, buttermilk/yogurt, oil, vanilla and the carrots, raisins and nuts.
  • Stir the wet and dry ingredients together until just moistened.
  • Bake for about 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutrition Facts : Calories 135.3, Fat 6.6, SaturatedFat 1, Cholesterol 10.6, Sodium 134.9, Carbohydrate 18.1, Fiber 1.9, Sugar 8.6, Protein 2.8

1 1/2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt (optional)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon allspice
1/3 cup honey or 1/3 cup brown sugar
1 egg
1/2 cup buttermilk or 1/2 cup yogurt
1/3 cup melted butter or 1/3 cup applesauce
1/2 teaspoon vanilla
1 1/2 cups grated carrots
1/2 cup raisins
1/2 cup chopped nuts

SPICY CARROT MUFFINS

This recipe is from 'Robin Hood Home Baking', a book that I got for Christmas several years ago. The first time I tasted these muffins I knew that I would no longer have to search for another carrot muffin recipe-these are the best! I followed the directions exactly, but omitted the walnuts. Sometimes I use half whole wheat flour too. I always double the recipe and try to sneak a few away for the freezer;)

Provided by whatshouldimakefors

Categories     Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 11



Spicy Carrot Muffins image

Steps:

  • Combine flour, sugar, raisins, walnuts, baking soda, cinnamon, nutmeg, salt in a large bowl. Stir Well.
  • Beat carrots, eggs and oil. Add to dry ingredients all at once, stirring until just moistened. Spoon batter into prepared muffin pans, filling 3/4 full for regular muffins, or full for large sized muffins.
  • Bake for 20 minutes for regular muffins, or 27 miniutes for large muffins or until tops spring back when lightly touched.
  • May omit nuts.
  • May replace carrots with shredded zucchini.

Nutrition Facts : Calories 349.7, Fat 18.4, SaturatedFat 2.5, Cholesterol 52.9, Sodium 341.5, Carbohydrate 44, Fiber 1.9, Sugar 27.5, Protein 4.5

2 cups Robin Hood all-purpose flour
1 1/4 cups granulated sugar
3/4 cup raisins
1/2 cup chopped walnuts
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 1/2 cups grated peeled carrots
3 eggs
3/4 cup vegetable oil

CARROT SPICE MUFFINS

Make and share this Carrot Spice Muffins recipe from Food.com.

Provided by nickfo

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16



Carrot Spice Muffins image

Steps:

  • Preheat oven to 400 degrees. Spray a muffin pan with non-stick spray or use muffin liners.
  • Mix together all dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine. Add the carrots and raisins and stir to combine.
  • Spoon the batter into the muffin cups--it will be very thick. Bake for 15-20 minutes, until a toothpick comes out clean.

Nutrition Facts : Calories 133, Fat 0.7, SaturatedFat 0.3, Cholesterol 1.3, Sodium 248, Carbohydrate 30.5, Fiber 2.1, Sugar 14.9, Protein 2.8

1 cup whole wheat flour
3/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon ginger
1/8 teaspoon clove
1/2 teaspoon salt
1/3 cup honey
1/3 cup unsweetened applesauce
1/2 cup yogurt (or milk)
1/4 cup water (reduce if using milk)
1 teaspoon vanilla
1 1/2 cups shredded carrots (about 3)
1/4 cup raisins

CARROT SPICE MUFFINS

This is the low fat version of a delicious recipe posted by Roosie, #98447. I loved it so much, it is one of the most delicious muffins I have ever made. I am on a pretty strict diet right now, and really wanted to know the nutritional info of these muffins, made with the lowest fat options. The prep time doesn't include grating the carrot, but if you have a food processor, it only takes a minute or two.

Provided by mumoftwo

Categories     Quick Breads

Time 30m

Yield 18 muffins

Number Of Ingredients 15



Carrot Spice Muffins image

Steps:

  • Oven at 400°F Spray oven tin with cooking spray.
  • Mix together flour, soda, powder, salt, spices, raisins and walnuts.
  • Whisk together honey, yogurt, applesauce and egg. When well mixed, stir in carrots.
  • Stir dry ingredients into the wet ingredients, combining until moistened. Be sure not to over mix.
  • Put batter into prepared muffin tins.
  • Bake 15 minutes, or until a tooothpick inserted into centre of muffin comes clean. Let stand for 10 minutes before removing from muffin tin.

Nutrition Facts : Calories 100.5, Fat 2.7, SaturatedFat 0.3, Cholesterol 11.9, Sodium 171.5, Carbohydrate 18.2, Fiber 2, Sugar 8.6, Protein 2.9

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/3 cup honey
1 egg
1/2 cup plain fat-free yogurt
1/3 cup unsweetened applesauce
1 1/2 cups carrots, grated
1/2 cup raisins
1/2 cup walnuts, chopped

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Top Asked Questions

How do you make carrot muffins?
MethodPreheat the oven to 200C/gas mark 6/fan 180C. Melt the margarine in the microwave.Top and tail, then peel and grate the carrots.Combine the carrots, sugar and margarine in a bowl.Sift in the flour, cinnamon and baking powder.Beat the eggs in a small bowl and then add to the mixture. ... More items...
How do you make homemade muffins?
Most from-scratch muffin recipes tell you to do the following:Preheat oven to 325-350.Fill 1/2-3/4 fullBake 15-20 minutes or until a toothpick inserted comes out clean
How much sugar is in homemade carrot muffins?
The average homemade carrot muffin can have between 2 and 3 teaspoons of sugar, which is equal to between 8 and 12 grams of sugar. Figuring out how much sugar is in your recipe takes a mathematical...
How to make moist, tasty carrot cake muffins?
To make the muffins, you’ll first whisk together the dry ingredients: flour, spices, baking powder, baking soda and salt. ...Then in a separate, larger bowl, you’ll whisk together the wet ingredients and sugars. ...Then you’ll carefully whisk the dry ingredients into the wet ingredients. ... More items...

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