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preview for Get Ready To Bake Carrot Cake Muffins ALL Spring

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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 resealableĀ freezer bag.

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  • 1 1/2 c.

    all-purpose flour

  • 1 tsp.

    baking powder

  • 1/2 tsp.

    baking soda

  • 3/4 tsp.

    kosher salt

  • 1/2 tsp.

    ground cinnamon

  • 1/4 tsp.

    ground ginger

  • 3/4 c.

    (1 1/2 sticks) melted butter

  • 1 c.

    packed brown sugar

  • 1

    large egg

  • 2 tbsp.

    sour cream

  • 1/2 tsp.

    pure vanilla extract

  • 1 1/2 c.

    grated carrots (from about 4 carrots)

  • 1/2 c.

    golden raisins

  • 1/2 c.

    chopped toasted pecans

Directions

    1. Step 1Preheat oven to 375Ā°. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger.
    2. Step 2In 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.
    3. Step 3Line 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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USA Pan USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

USA Pan USA Pan (1200MF) Bakeware Cupcake and Muffin Pan, 12 Well, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

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