Carrot Cake Muffins PT80M https://img1.recipesrun.com/201907/2019/0813/37/3/453152/300x200x50.jpg 12 servings Ingredients: 1/2 cup Chopped toasted pecans 1/2 cup Golden raisins 1 1/2 cups Grated carrots 1/2 teaspoon Pure vanilla extract 2 tablespoons Sour cream 1 Large egg 1 cup Packed brown sugar 3/4 cup Melted butter 1/4 teaspoon Ground ginger 1/2 teaspoon Ground cinnamon 3/4 teaspoon Kosher salt 1/2 teaspoon Baking soda 1 cup Baking powder 1 1/2 cups All-purpose flour
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Carrot Cake Muffins

By lihui

12 Person
80 Minutes
0 Calories
If you love carrot cake as much as we do, meet your new favorite breakfast. Loaded with shredded carrots, pecans, and raisins, one muffin is surprisingly hearty. Bake a batch on Sunday, and you have a grab-and-go breakfast for the whole family throughout the week. These also freeze well! Wrap muffins individually in plastic wrap or store them in a resealable freezer bag.

Ingredients

  • 1/2 cup Chopped toasted pecans

  • 1/2 cup Golden raisins

  • 1 1/2 cups Grated carrots

  • 1/2 teaspoon Pure vanilla extract

  • 2 tablespoons Sour cream

  • 1 Large egg

  • 1 cup Packed brown sugar

  • 3/4 cup Melted butter

  • 1/4 teaspoon Ground ginger

  • 1/2 teaspoon Ground cinnamon

  • 3/4 teaspoon Kosher salt

  • 1/2 teaspoon Baking soda

  • 1 cup Baking powder

  • 1 1/2 cups All-purpose flour

Method

  • 01
    Preheat oven to 375℉. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
  • 02
    In another large bowl, whisk together melted butter, brown sugar, egg, sour cream, and vanilla. Stir in carrots, raisins, and pecans. Stir in flour mixture until just combined.
  • 03
    Line a 12-cup muffin tin with paper liners. Divide batter among muffin tins. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25 to 30 minutes, rotating pan halfway through. Let cool.

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    Carrot Cake Muffins

    4.9

    ( By lihui )

    If you love carrot cake as much as we do, meet your new favorite breakfast. Loaded with shredded carrots, pecans, and raisins, one muffin is surprisingly hearty. Bake a batch on Sunday, and you have a grab-and-go breakfast for the whole family throughout the week. These also freeze well! Wrap muffins individually in plastic wrap or store them in a resealable freezer bag.
    01 Information
    • Grade easy
    • Serving 12 servings
    • Prep Time 15 Mins
    • Cook Time 65 Mins
    • Total Time 80 Mins
    02 Ingredients
    1/2 cup Chopped toasted pecans
    1/2 cup Golden raisins
    1 1/2 cups Grated carrots
    1/2 teaspoon Pure vanilla extract
    2 tablespoons Sour cream
    1 Large egg
    1 cup Packed brown sugar
    3/4 cup Melted butter
    1/4 teaspoon Ground ginger
    1/2 teaspoon Ground cinnamon
    3/4 teaspoon Kosher salt
    1/2 teaspoon Baking soda
    1 cup Baking powder
    1 1/2 cups All-purpose flour
    03 Method
    Step 1
    Preheat oven to 375℉. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
    Step 2
    In another large bowl, whisk together melted butter, brown sugar, egg, sour cream, and vanilla. Stir in carrots, raisins, and pecans. Stir in flour mixture until just combined.
    Step 3
    Line a 12-cup muffin tin with paper liners. Divide batter among muffin tins. Bake until a toothpick inserted in the center of a cupcake comes out clean, 25 to 30 minutes, rotating pan halfway through. Let cool.
    04 Author
    lihui lihui
    134 Recipes

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