Cha-ching! Carrot Spice Muffins Recipe - Food.com (2024)

121

photo by PaulaG

1. Muffin size ou cupcake size, they are not interchangeable!

   Virg F.

2. My family does not like raisins or nuts. What can I use to keep the moisture and taste. I find without raisins the muffins are dry.

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Reviews

1. Scrumptious and much healthier than the coffee cake I made on the weekend! I cheated with grating the carrots, just chopped them up and dumped them in the mini food processor set to grind. I used 1 tsp pumpkin pie spice instead of the cinnamon, nutmeg, ginger and allspice -- I imagine it's probably about the same. I used honey, buttermilk and applesauce. These made exactly 18 muffins and took exactly 15 minutes to cook. I could barely wait for them to cool to eat one. Yum!

   rsnelling42

2. I just inhaled two of these, warm from the oven. So so good. I used gluten free flour, brown sugar Splenda, sour cream (instead of buttermilk), melted margarine, and dried cranberries (instead of raisins). This made 12 rounded muffins for me that were done after 18 minutes. They were moist without being goopy. I'd love to try this in a loaf pan as a quick bread - mostly so that there will be more surface area for me to slather butter on a warm slice. Thank you for posting!

   DreamoBway

3. *oHmIgOd* . . . This is THE muffin recipe of choice! The ONLY thing I did was doubling the recipe. Worked like a dream! These are hands down THE single best muffins I've made in a long time and I've been looking for a good one to make forever it seems. They top my list and I'll be making them regularly! Note - the trick really is in mixing the dough JUST until it's all moistened. The texture was perfect, which has always been a prob. Thanks HUGE for sharing this recipe!

   Tiggen

4. These are very good! I used almost 2 cups of grated carrots, which I think made them more moist. I also added a bit more spice and raisins than listed.

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   alison.p.levin

5. Great. Used applesauce, honey and yogurt. They were just sweet enough for me without being too sweet. For me, they didn't take the whole 15 mins (more like 12). Very moist and delicious.

   chefdownunda

see 113 more reviews

Tweaks

1. 2 cups carrot. Omitted the nuts and raisins.

   Emma H.

2. wow. these are awesome. made them vegan by adding a mashed banana and using 1tsp apple cider vinegar in soymilk (to replace the buttermilk and react with the baking soda). used honey as the sweetener. <br/>excellent recipe. my 2 & 4 year old have just asked for seconds. <br/>:)<br/>thanks for the recipe.

   adams.wifey

3. Very good. I used half applesauce and half oil. I added walnuts. I also chopped the carrots in the mini food processor per another reviewer's suggestion. I used brown sugar instead of honey.

   beverlyt

4. Scrumptious and much healthier than the coffee cake I made on the weekend! I cheated with grating the carrots, just chopped them up and dumped them in the mini food processor set to grind. I used 1 tsp pumpkin pie spice instead of the cinnamon, nutmeg, ginger and allspice -- I imagine it's probably about the same. I used honey, buttermilk and applesauce. These made exactly 18 muffins and took exactly 15 minutes to cook. I could barely wait for them to cool to eat one. Yum!

   rsnelling42

5. This is a delicious carrot-bread kind of muffin. Love the texture from the wholewheat flour, and the mild sweetness. It becomes so tender and soft when heated up. I omitted the raisins (don't like them) and used pecans. Next time I'd like to try it with the honey instead of brown sugar. When I mixed the wet+dry ingredients together, I was a bit worried, because the mixture is very solid, just barely moist and I was tempted to add more liquid. But it was fine as is. Very good healthier option for breakfast with my morning coffee.

   eatrealfood

see 14 more tweaks

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