Golden Harvest Muffins I
Experience autumn’s flavors in every bite with these wholesome and aromatic Golden Harvest Muffins I. Packed with seasonal favorites like grated carrots, sweet apples, and warm cinnamon, these muffins strike the perfect balance of sweetness and spice. Chopped walnuts or pecans add a delightful crunch, while optional raisins provide a chewy burst of natural sweetness. Moist and fluffy, thanks to the combination of oil, eggs, and fresh produce, these muffins are easy to make with just 20 minutes of prep time. Perfect as a comforting breakfast, snack, or treat, they’re an irresistible way to celebrate the harvest season. Store extras for meal prep or freeze for a grab-and-go option—these muffins are as versatile as they are delicious!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups grated carrots
- 1 cup grated apple
- 0.5 cup chopped walnuts or pecans
- 0.5 cup raisins (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt until well combined.
In a separate medium-sized bowl, combine the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well blended.
Gradually pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Be careful not to overmix.
Fold in the grated carrots, grated apple, chopped nuts, and raisins (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 24.3 g | 122% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 562.6 g | 205% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 334.5 g | ||
| Protein | 59.1 g | 118% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 393 mg | 30% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2160 mg | 46% | |
*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.
