Carrot Gingerbread Muffins Recipe

Name: Carrot Gingerbread Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup golden raisin; 2 1/4 cups all-purpose flour; 2 1/2 teaspoons ground ginger; 2 teaspoons cinnamon; 2 teaspoons baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground nutmeg; 1 pinch ground cloves; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1/4 cup fancy molasses; 1 teaspoon vanilla extract; 2 eggs; 3/4 cup 1% plain yogurt; 2 cups shredded carrots

Servings: persons

1/2 cup golden raisin
2 1/4 cups all-purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 pinch ground cloves
1/2 cup unsalted butter, softened
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1/4 cup fancy molasses
1 teaspoon vanilla extract
2 eggs
3/4 cup 1% plain yogurt
2 cups shredded carrots

1
In small bowl, sprinkle 2 teaspoons water over raisins. Cover and microwave on high for 20 seconds; stir and set aside to cool.
2
In bowl, whisk together flour, ginger, cinnamon, baking powder, baking soda, salt, nutmeg and cloves.
3
In large bowl, beat butter with brown and granulated sugars, until light, about 1 minute. Beat in molasses and vanilla; beat in eggs, one at a time. Stir in flour mixture; stir in yogurt until combined. Fold in carrots and raisins just until combined. Spoon into paper-lined or greased muffin cups.
4
Bake in 350F oven until cake tester inserted in center comes out clean, about 25 minutes. Transfer to rack; let cool.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup golden raisin, 2 1/4 cups all-purpose flour, 2 1/2 teaspoons ground ginger, 2 teaspoons cinnamon, and more.

Yes, Carrot Gingerbread Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Gingerbread Muffins

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