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Carrot Raisin Muffins

Tall, fluffy carrot muffins are studded with golden raisins and chopped walnuts to make a hearty, spiced muffin perfect for any time of day
Servings: 12 muffins


  • 2 ¼ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • teaspoons baking powder
  • ¼ teaspoon baking soda
  • teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¾ teaspoon salt
  • ½ cup golden raisins
  • cup walnuts
  • 2 large eggs
  • ¾ cup water
  • cup canola oil
  • 1 ½ cup grated carrots


  • Preheat oven to 400 degrees. Line cupcake tin with cupcake liners. Set aside.
  • Add flour, sugars, baking powder, baking soda, cinnamon, and ginger to a large bowl and whisk together. Add raisins and nuts and toss together. In a small bowl, whisk eggs, oil, and water. Add wet ingredients to the dry ingredients, along with grated carrots. Fold all ingredients together gently and slowly, being careful not to overmix!
  • Scoop batter into prepared cupcake tins so that each cupcake tin is completely full. Place into preheated oven and cook for 20-22 minutes, or until toothpick comes out clean when inserted into the center muffin.
  • Remove from oven and let cool for 5 minutes before eating. Muffins are best eaten the day they are made, however, they can be frozen for up to 3 months to eat at a later time. Reheat them in the microwave for 30 seconds to thaw them.


Recipe adapted from King Arthur Flour.