Double Ginger Carrot Muffins Big Ones
Indulge in the warm, spicy flavors of these bakery-style Double Ginger Carrot Muffins, a bold and satisfying treat perfect for breakfast or snack time. Packed with fresh grated carrots and infused with both ground and fresh ginger, these jumbo-sized muffins deliver a double dose of flavor that’s perfectly complemented by the sweetness of brown sugar and the delightful chew of crystallized ginger. Optional chopped nuts add a welcome crunch, while a tender crumb ensures each bite is irresistibly moist. Ready in under 40 minutes, this easy recipe creates six generously-sized muffins that are perfect for sharing—or savoring all on your own. Whether you’re craving a cozy morning pick-me-up or a unique dessert, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.75 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 tablespoon Fresh ginger, grated
- 0.5 cup Milk
- 1.5 cups Carrots, finely grated
- 0.25 cup Crystallized ginger, finely chopped
- 0.5 cup Walnuts or pecans, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a jumbo muffin tin with 6 large paper liners, or grease the cups well.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Set aside.
In a medium bowl, whisk together the eggs, brown sugar, granulated sugar, vegetable oil, vanilla extract, and grated fresh ginger until smooth.
Stir the milk into the wet mixture, followed by the grated carrots and chopped crystallized ginger.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Avoid overmixing as it may result in dense muffins.
If you're using chopped nuts, gently fold them into the batter at this stage.
Divide the batter evenly among the prepared muffin cups, filling them nearly to the top for big, bakery-style muffins.
Place the muffin tin in the preheated oven and bake for 22-25 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 tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
3534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 383 mg | 128% | |
| Sodium | 3838 mg | 167% | |
| Total Carbohydrate | 489.4 g | 178% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 270.7 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 602 mg | 46% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2238 mg | 48% | |
*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.
