recipe image

Carrot Muffins

Photo by James Ransom
  • Makes
    22 Muffins
  • Test Kitchen-Approved


  • 1 1/4 cups

    all-purpose flour

  • 3/4 cup

    whole wheat flour

  • 1 1/2 teaspoons

    ground cinnamon

  • 2 teaspoons

    baking soda

  • 1 teaspoon

    kosher salt

  • 3/4 cup


  • 3/4 cup

    packed light brown sugar

  • 3/4 cup

    vegetable oil

  • 1/4 cup

    plus 2 tablespoons olive oil

  • 1 teaspoon

    vanilla extract

  • 3

    large eggs

  • 3 cups

    grated carrots

  • 1 cup

    golden raisins (optional)

  1. Heat the oven to 400 degrees F and line 2 12-muffin tins with paper liners.
  2. Sift together the flours, cinnamon, baking soda, and salt.
  3. Using a standing mixer fitted with a paddle attachment, beat the sugar, oil, and vanilla until smooth. Add the eggs, one at a time.
  4. With the mixer on low speed, add half of the dry ingredients. Add the grated carrots and the raisins if using to the remaining flour, mix well, and add them to the batter. Mix until just combined.
  5. Scoop the batter into the liners, filling each about 3/4 full (you should end up with 22 muffins). Bake for 10 minutes then reduce the oven temperature to 350 degrees and cook for another 30 to 35 minutes, until a toothpick comes out clean. Cool the muffins completely on a rack before serving.

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