Recipes Carrot muffins

Published on January 10th, 2011 | by Rachel Shulman

7

Carrot-Orange Muffin Recipe

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Carrots are one of those cool-weather, storage-friendly crops that are readily available in winter. One of the farms near me grows them year-round, but the winter ones are most delicious.

These muffins are one of my favorite recipes for sweet winter carrots.

  • 4 tablespoons cold butter, cut into bits, plus more butter for the muffin tin
  • 1 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup dark brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup orange juice
  • 1 tablespoon grated orange zest or 1 teaspoon dried orange peel
  • 1 egg
  • 1 cup grated carrots
  • 1/2 cup chopped hazelnuts

1. Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin and line it with paper or foil muffin cups if you like.

2. Mix together the dry ingredients. Using a fork, cut the butter bits into the dry ingredients until there are no butter pieces bigger than a small pea.

3. Beat together the juice, zest, and egg. Make a well in the center of the dry ingredients and pour the wet ingredients into it. Fold the wet ingredients into the dry ones just enough to moisten the dry ingredients. The batter should be lumpy, not smooth.

4. Fold the carrots and nuts into the batter. Divide the batter among the 12 muffin cups. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Remove from the oven and let the muffins sit for 5 minutes before taking them out of the tin. Serve warm.

For a ginger variation, substitute 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger for the orange zest.

Like the looks of these muffins? You might also be interested in these vegan carrot cookies or these ginger quinoa muffins.

Image courtesy of Tammy Green (aka Zesmerelda) via a Creative Commons license.

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About the Author

I'm an ecologist turned journalist turned farmer-in-training. I'm currently working on an organic farm and creamery in Illinois. Follow me on twitter (http://twitter.com/rachelshulman), friend me on Facebook (http://www.facebook.com/#!/profile.php?id=3105709), or follow me on StumbleUpon (http://www.stumbleupon.com/stumbler/RachelShulman/).



  • http://Web emka

    am gonna try that recipe this weekend :) these muffins just look so yummy

    • http://Web emka

      I made these muffins and they were great – already gone… :) i made them eggless – replaced one egg with 1/2 cup of apple sauce and used just whole wheat flour and it worked :)
      thanks for that recipe – am gonna forward it to my Mom :)

      • Rachel Shulman

        I’m happy to hear they tasted good with all whole-wheat flour. I might try that next time!

  • Pingback: Five Ways to Sneak More Vegetables into Your Diet – Eat Drink Better

  • http://Web Rita Wood

    How much butter? That’s not listed!

    • http://Web Rita Wood

      Sorry! I found it….gee…too much of a hurry. I’ll breathe next time.

  • http://Web M Walls

    I tried these and they are excellent. I’ve tried for years to mimic a local coffee shop’s muffins, and these are it! I added a dash of cinnamon and a bit of vanilla, and used all wholewheat flour. I also added some almonds instead of hazlenuts. Excellent recipe..thanks!

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