Indulge in a symphony of flavors with our tantalizing Carrot Walnut Craisin Muffins! These delectable muffins are a perfect blend of wholesome ingredients, offering a delightful balance of sweetness, crunch, and a burst of juicy raisins. Crafted with freshly grated carrots, walnuts, and plump cranberries, these muffins are not only a treat for your taste buds but also a nutritious snack that will keep you energized throughout the day. Whether you're looking for a quick breakfast on-the-go, a satisfying afternoon treat, or a healthy addition to your lunchbox, these Carrot Walnut Craisin Muffins are sure to delight. With easy-to-follow instructions and a list of readily available ingredients, this recipe is perfect for bakers of all skill levels.
In addition to the classic Carrot Walnut Craisin Muffin recipe, this article also features three irresistible variations to suit every palate:
1. **Zesty Orange Carrot Muffins:** Infused with the vibrant flavors of orange zest and orange juice, these muffins offer a refreshing twist on the classic recipe.
2. **Tropical Coconut Carrot Muffins:** Embark on a tropical adventure with these muffins, bursting with the sweet and nutty flavors of coconut.
3. **Cream Cheese Filled Carrot Muffins:** Indulge in a decadent treat with these muffins, featuring a creamy and tangy cream cheese filling that takes your taste buds on a journey of delight.
So, get ready to tantalize your taste buds with these delightful Carrot Walnut Craisin Muffins and their irresistible variations. Let's embark on a culinary journey that will leave you craving more!
CARROT-WALNUT MUFFINS
Naturally sweet carrot-walnut muffins made with whole wheat flour. Option to add pumpkin, apple, nuts, etc. Cover leftover muffins and store for 2 days at room temperature, for up to 4 days in the refrigerator, or for up to 3 months in the freezer.
Provided by Jane
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 35m
Yield 20
Number Of Ingredients 18
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Spray 20 muffin cups with nonstick cooking spray.
- Whisk 1 3/4 cups flour, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg together in a large bowl until well blended. Add grated carrots and walnuts and stir to combine.
- Place raisins in small bowl and sprinkle with 1 1/2 tablespoons flour. Mix with your hands until raisins are separated and coated in flour. Add to flour mixture and stir to combine. Discard any remaining flour.
- Whisk maple syrup and olive oil together in a medium bowl. Add eggs and whisk until well combined. Stir in yogurt and vanilla extract until well mixed. Pour yogurt mixture into the flour mixture and mix with a big spoon until just combined (a few lumps are okay.) Transfer batter into the prepared muffin cups and sprinkle the tops with turbinado sugar.
- Bake muffins in the preheated oven until golden on top and a toothpick inserted into the center comes out clean, about 13 minutes. Place muffin tins on a cooling rack to cool.
Nutrition Facts : Calories 166.5 calories, Carbohydrate 21.2 g, Cholesterol 18.6 mg, Fat 8.3 g, Fiber 2.3 g, Protein 3.6 g, SaturatedFat 1.5 g, Sodium 148.7 mg, Sugar 10.1 g
CARROT WALNUT CRAISIN MUFFINS
I love baking with yogurt! It's a great way to lower fat and it makes whatever you're baking moist and fluffy! This is such a different combination but works really well for muffins and scones. Even though this recipe calls for Craisins (dried cranberries) fresh cranberries can be used but they do over power the other flavors so...
Provided by Teresa Jacobson
Categories Other Breakfast
Time 40m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 400 degrees F. Spray muffin pan with nonstick or line with paper cups. Soak dried cranberries in hot water for about 20 minutes, drain very well right before use.
- 2. In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, ground flax, and salt. Set aside.
- 3. Melt butter in microwave; set aside to cool slightly. Meanwhile, in a separate bowl, combine yogurt and egg. Slowly stir in cooled melted butter until well blended. Add mixture to flour mixture but do not stir.
- 4. Add carrots, dried cranberries (well drained after having been soaked), and walnuts. Fold together until just blended. Don't over stir!
- 5. Scoop into prepared muffin tin. Bake in preheated oven for about 20 minutes or until toothpick tests done.
- 6. Let cool completely. Wrap in plastic wrap, place into large freezer ziploc and store in freezer, if desired.
CARROT RAISIN NUT MUFFINS
Inspired by the muffins at Java House, these have a body like a carrot cake and coffeecake-style topping.
Provided by TeaLeavesGreen
Categories Quick Breads
Time 1h5m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 19
Steps:
- Prepare -- grate the carrots, chop or crush your walnuts, let your butter soften.
- Stir together all dry muffin ingredients (flour, brown sugar, baking soda, baking powder, spices, raisins, walnuts.).
- Add all of the rest of the muffin ingredients and stir well. (egg, oil, milk, pineapple).
- In a separate bowl, mix together the topping ingredients with a spoon. (brown sugar, flour, cinnamon, nutmeg, butter).
- Spoon the muffin batter into a muffin pan, about 2/3rds of the way full. (non-stick, or greased, or lined with paper cups).
- Distribute topping mix on top of muffin batter.
- Bake at 350 degrees for 20 minutes.
- Let cool, then remove from pan and eat!
Nutrition Facts : Calories 144.2, Fat 5.5, SaturatedFat 1.4, Cholesterol 15.3, Sodium 118.1, Carbohydrate 22.6, Fiber 2.2, Sugar 12.5, Protein 2.9
HEALTHY CARROT MUFFINS
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line twelve 1/2-cup muffin cups with paper muffin liners.
- Whisk the flours with the brown sugar, wheat germ, cinnamon, baking powder, baking soda, and salt in a medium bowl. In another medium bowl lightly whisk the egg, then whisk in the vegetable oil, and vanilla extract.
- Quickly and lightly fold the wet ingredients into the dry ingredients with a rubber spatula. Stir in the carrots and pineapple just until evenly moist; the batter will be very thick. Divide the batter evenly among the muffin cups. Bake until golden and a toothpick inserted in the centers comes out clean, about 30 minutes. Turn muffins out of the tins and cool on a rack. Serve warm.
- Per Serving: Calories: 179; Total Fat: 7 grams; Saturated Fat: 1 gram; Protein: 3 grams; Total carbohydrates: 26 grams; Sugar: 14 grams; Fiber: 2 grams; Cholesterol: 31 milligrams; Sodium: 110 milligrams
Nutrition Facts : Calories 179 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 31 milligrams, Sodium 110 milligrams, Protein 3 grams, Sugar 14 grams
CARROT WALNUT MUFFINS
Make and share this Carrot Walnut Muffins recipe from Food.com.
Provided by Craxy Lulu
Categories Quick Breads
Time 30m
Yield 22 muffins, 22 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- I use muffin papers but you could grease muffin pans if you prefer. Depending on how full you make your muffin cups this recipe yields between 22-24 muffins, about 2 dozen.
- Mix dry ingredients in a large bowl
- Add oil and eggs to dry ingredients and stir until smooth.
- Fold in grated carrots until all of them are wet with the batter (it will look like a giant carrot mess with hardly any batter to hold it together just make sure all of the carrots contact batter) then add the nuts if you choose to use them.
- Scoop into muffin cups. I use a 1/2 cup measure and fill them all the way since these muffins don't rise very much.
- Take out when just starting to brown. This takes about 17-19 minutes in my oven then I turn the oven down to 325 for another 3-5 minutes to make sure the middles get all the way cooked.
- Do not eat until cooled at least partially. They are really wet and fall apart when hot but cool to a nice moist but firm texture if you don't over cook them and let them cool most of the way before you eat them. My family has hard time waiting but they are always better 20 minutes later.
CARROT, CARDAMOM & WALNUT MUFFINS
Whether you want to start your day with a nutritious breakfast or finish your day with a nutritious dessert, this carrot, cardamom & walnut muffin recipe should be a go-to option for you.
Provided by hello
Categories Quick Breads
Time 50m
Yield 9 serving(s)
Number Of Ingredients 20
Steps:
- For the Frosting.
- Refrigerate can of coconut cream overnight.
- Carefully take chilled coconut cream out of the refrigerator the following day, and open it without disturbing the solidified layer. Scoop this layer out leaving the clear liquid behind.
- In a mixer, beat this cream to soft-peaks.
- Add in yoghurt, coconut oil, vanilla, salt, and honey.
- Chill for about 4 hours.
- For the Muffins.
- Prepare a muffin pan with liners.
- In a bowl, sift together all dry ingredients(almond flour, coconut flour, baking soda, salt, cinnamon, ginger powder, and nutmeg).
- In a separate bowl, mix the wet ingredients (eggs, cardamom seeds, coconut oil, honey, vanilla).
- Fold in the dry ingredients into the wet.
- Add in grated carrots and half of the chopped walnuts.
- Pour the batter into the individually-lined muffin tin.
- Bake in a 175C/350F oven for about 20 minutes.
- Allow to cool completely before frosting.
- Top with chopped walnuts for garnish.
Nutrition Facts : Calories 428.4, Fat 28.3, SaturatedFat 21.8, Cholesterol 42.2, Sodium 719.2, Carbohydrate 43.6, Fiber 1.2, Sugar 40.9, Protein 3.3
EASY MORNING GLORY MUFFINS
These easy and tasty muffins are a glorious way to start any day. They combine the great taste and chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and cinnamon.
Provided by Debbie Clarke
Categories Bread Quick Bread Recipes Muffin Recipes Carrot Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple.
- In a separate bowl, beat together eggs, oil, and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
- Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts : Calories 421 calories, Carbohydrate 45.3 g, Cholesterol 46.5 mg, Fat 25.4 g, Fiber 2.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 289 mg, Sugar 23.3 g
Tips:
- Choose the right carrots. For the best flavor and texture, use fresh, organic carrots. Avoid carrots that are limp or have blemishes.
- Shred the carrots finely. This will help them distribute evenly throughout the muffins and prevent them from becoming too chunky.
- Toast the walnuts. Toasting the walnuts will enhance their flavor and make them more crunchy.
- Use fresh cranberries. If you can, use fresh cranberries for the best flavor. If you only have dried cranberries, soak them in hot water for 10 minutes before using.
- Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix just until the ingredients are combined.
- Fill the muffin cups almost to the top. This will help the muffins rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
Conclusion:
Carrot walnut craisin muffins are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With their moist texture, sweet flavor, and crunchy walnuts and cranberries, these muffins are sure to be a hit with everyone who tries them.
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