Miracle Carrot Muffins

8 Reviews
ADD YOUR REVIEW
Photo: Annabelle Breakey; Styling: Kevin Crafts
Total Time
30 Mins
Cool Time
20 Mins
Yield
Makes 12 (serving size: 1 muffin with 2 tsp. cream cheese)
April 2013
RECIPE BY Sunset

Forget dry and dutiful; these whole-wheat muffins are incredibly moist. The trick is heating the carrots and raisins in water, which softens them nicely before they're added to the flour mixture.

Ingredients

  • 1 1/3 cups sugar
  • 1/4 cup butter
  • 1 1/4 cups shredded carrots
  • 1 cup raisins
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 ounces cream cheese
  • 1 tablespoon orange zest

Nutritional Information

  • Calories 267
  • Caloriesfromfat 25%
  • Protein 3.5g
  • Fat 7.5g
  • Satfat 4.3g
  • Carbohydrate 49g
  • Fiber 2.3g
  • Sodium 333mg
  • Cholesterol 21mg

How to Make It

Step 1

Preheat oven to 375°. Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.

Step 2

Whisk flours, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not overmix.

Step 3

Spoon mixture into greased muffin cups.

Step 4

Bake until browned and a toothpick inserted into a muffin comes out clean, about 15 minutes. Let cool on a rack.

Step 5

Blend cream cheese with zest and serve with muffins.

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Ratings & Reviews

Tasty, better with modifications?

Hooptwin
February 26, 2016
Tasty, but a tad dense and heavy. I like the ideas suggested below. Will try again with less sugar, fewer raisins, add in walnuts and maybe sweetened shredded coconut. Does anyone think an egg or two would help, but I guess with the hot liquids, it would be difficult to incorporate.

Spudheidi's Review

Rikked
February 21, 2015
These muffins are so moist and flavorful, and I did as suggested by other reviewers and reduced the sugar to one cup. Perfect! Thanks for the heads up!

Hooptwin's Review

SanJoseMa
December 05, 2014
I agree, too sweet. I will definitely lower the sugar next time. But my kiddos loved it!

AlisonRSmith's Review

ColoBaker
August 31, 2013
You really can't go wrong with this recipe. I have made it several times, and changed the flours somewhat (I am gluten free) and also made them at 7,000 ft. My only recommendation is the cream cheese spread is a bit too bitter for my taste. I switched to using 1/3 less fat cream cheese and a couple of tablespoons of powdered sugar. Theentire family loves them.

December12's Review

December12
July 30, 2013
N/A

rosielucchesini's Review

AlisonRSmith
June 23, 2013
N/A

SanJoseMa's Review

rosielucchesini
June 15, 2013
I found these a bit too sweet, so I too will reduce sugar to 1 cup. I didn't have more than 2 Tbs of raisins so I added dried cranberries, which was very nice. Nuts would be good.

Rikked's Review

Spudheidi
May 30, 2013
Made a few changes - reduced sugar to 1 cup, added 1/2 cup sweetened coconut, halved raisins to 1/2 cup, and then baked for 20 minutes (I live at 10,000 feet). They are delicious!!! Very filling, too. Super easy to make. I think I might add some nuts next time. Will definitely make again.

NC2CAgirl's Review

NC2CAgirl
March 28, 2013
N/A
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