Cha Ching Carrot Spice Muffins
Indulge in the warm, comforting flavors of Cha Ching Carrot Spice Muffins, a delightful fusion of wholesome ingredients and aromatic spices. Perfect for breakfast, snack time, or dessert, these muffins are packed with freshly grated carrots, crunchy chopped walnuts or pecans, and sweet bursts of raisins. Enhanced with a medley of cinnamon, nutmeg, and ginger, each bite offers a symphony of cozy, spiced goodness. Made with a touch of applesauce for moisture and balanced sweetness, these muffins boast a soft, tender crumb that's as satisfying as it is wholesome. Quick and easy to prepare in just 40 minutes, this recipe yields 12 irresistible muffins that are perfect for sharing—or savoring solo! Whether served warm from the oven or enjoyed at room temperature, these carrot muffins are a must-try treat for spice lovers and muffin enthusiasts alike.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.25 cups light brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 teaspoons salt
- 1.5 cups carrots, grated
- 2 pieces eggs, large
- 0.5 cups vegetable oil
- 0.25 cups apple sauce (unsweetened)
- 1 teaspoon vanilla extract
- 0.5 cups chopped walnuts or pecans
- 0.5 cups raisins
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin pan with paper liners or grease the cups well.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
In a separate medium bowl, whisk the eggs, vegetable oil, apple sauce, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and gently stir until just combined. Do not overmix.
Fold in the grated carrots, chopped walnuts or pecans, and raisins until evenly incorporated.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Cha Ching Carrot Spice Muffins as a delightful treat!
Nutrition Facts
Calories |
3107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2920 mg | 127% | |
| Total Carbohydrate | 409.7 g | 149% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 228.3 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 356 mg | 27% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 2508 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
