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Miracle Carrot Muffins

Makes 12 (serving size: 1 muffin with 2 tsp. cream cheese)

Total Time
30 mins

Cool Time
20 mins

Total Time
50 mins

Forget dry and dutiful; these whole-wheat muffins are incredibly moist. The trick is heating the carrots and raisins in water, which softens them nicely before they're added to the flour mixture.

su-Miracle Carrot Muffins

Photo: Annabelle Breakey; Styling: Kevin Crafts
 1 1/3 cups sugar
 1/4 cup butter
 1 1/4 cups shredded carrots
 1 cup raisins
 1 teaspoon kosher salt
 1 teaspoon cinnamon
 1 teaspoon ground allspice
 1/4 teaspoon ground cloves
 1 cup all-purpose flour
 1 cup whole-wheat flour
 1 teaspoon baking powder
 1 teaspoon baking soda
 4 ounces cream cheese
 1 tablespoon orange zest
Step 1

Preheat oven to 375°. Put sugar, butter, carrots, raisins, salt, spices, and 1 1/3 cups water in a medium saucepan. Heat over high heat, stirring occasionally, just until mixture comes to a boil.

Step 2

Whisk flours, baking powder, and baking soda together in a medium bowl. Pour in warm carrot mixture. Stir to combine, but do not overmix.

Step 3

Spoon mixture into greased muffin cups.

Step 4

Bake until browned and a toothpick inserted into a muffin comes out clean, about 15 minutes. Let cool on a rack.

Step 5

Blend cream cheese with zest and serve with muffins.

Nutrition Facts

Servings Makes 12 (serving size: 1 muffin with 2 tsp. cream cheese)

Amount Per Serving
Calories 267Calories from Fat 25
% Daily Value *
Total Fat 7.5g12%

Saturated Fat 4.3g22%
Cholesterol 21mg8%
Sodium 333mg14%
Total Carbohydrate 49g17%

Dietary Fiber 2.3g10%
Protein 3.5g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.