Do you love muffins? Looking for a new recipe to try? Then make these homemade carrot raisin muffins. In our home, muffins are one of our favorite items to bake. In fact, part of my weekly baking routine is to make a big batch of muffins, usually around twenty-four. These muffins are great for breakfasts, in school lunches, or as snacks between meals. It’s also not uncommon to have them as dessert, we love them that much.
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Homemade carrot raisin muffins
Muffins are an inherently easy item to make. A few basic ingredients plus those few items that make a particular type of muffin, give them a mix, pop them in the oven, and before you know it, there are fresh from the oven muffins ready to eat. These carrot raisin muffins are one of our favorites to make. Though admittedly, we love all muffins and rotate through several varieties.
To ramp up the flavor of these muffins, use homegrown carrots. While store-bought carrots can easily be used, they are far less flavorful compared to garden-grown carrots.
The raisins in this recipe can be omitted if you do not like raisins. However, I will say that the flavor and texture of these muffins are greatly improved by them, so I highly recommend that you add them. Other dried fruit could be substituted in place of the raisins. Another option is to add chopped walnut in place of or in addition to the raisins.
This recipe makes 24 muffins. It can easily be doubled or halved if you required more or fewer muffins. These muffins freeze well, so they can be made ahead of time and thawed when needed.
- 1 cup butter, melted
- 4 eggs
- 1 1/2 cups sugar
- 1 cup milk
- 3 cups grated carrots
- 4 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 TBSP cinnamon, optional
- 1/2-1 cup raisins
- Preheat oven to 400 degrees. Line muffin tins with silicone muffin liners. Melt butter.
- In a large bowl, whisk together the sugar and eggs until smooth. Add in the melted butter, milk, and carrots. Mix well.
- Add flour, baking soda, and powder, cinnamon, and salt. Stir until the batter is smooth.
- Fold in the raisins.
- Fill muffin cups about 3/4 full.
- Bake on the middle rack of the oven for about 20 minutes. Test for doneness by inserting a toothpick and checking if it comes out clean.
- Cool completely on a wire rack and store in an airtight container.
Be sure to give these homemade carrot raisin muffins a try. They are great fresh and can easily be popped into the freezer for the future.