Moist Cinnamon Carrot Raisin Muffins

Quick Recipe Version (TL;DR)

• Yield: 12 standard muffins
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes, including 10 minutes cooling

Quick Ingredients

• Raisins: 3/4 cup raisins plus 1/2 cup boiling water for soaking
• Carrots: 1 3/4 cups finely shredded carrots, lightly packed, about 200g
• Dry ingredients: 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon fine sea salt
• Wet ingredients: 2 large eggs, 1/2 cup packed light brown sugar, 1/3 cup neutral oil, 1/2 cup plain Greek yogurt, 1/3 cup unsweetened applesauce, 1 teaspoon vanilla extract

Do This

• 1. Heat the oven to 375°F and line a 12-cup muffin pan with paper liners.
• 2. Soak raisins in 1/2 cup boiling water for 10 minutes, then drain well.
• 3. Whisk the flours, baking powder, baking soda, cinnamon, nutmeg, and salt in one bowl.
• 4. Whisk eggs, brown sugar, oil, yogurt, applesauce, and vanilla in a second bowl until smooth.
• 5. Fold dry ingredients into wet ingredients, then fold in shredded carrots and drained raisins.
• 6. Divide batter among 12 muffin cups and bake at 375°F for 20 minutes.
• 7. Cool in the pan for 5 minutes, then transfer to a rack for 5 minutes before serving.

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Why You’ll Love This Recipe

• Moist but not heavy: Greek yogurt, applesauce, and freshly shredded carrots keep the crumb tender without making the muffins greasy.
• Gently spiced: Cinnamon and a small amount of nutmeg add warmth without overpowering the carrot and raisin flavor.
• Naturally sweet feel: Plump raisins, carrots, and applesauce bring plenty of mellow sweetness, so the muffins taste cozy rather than sugary.
• Great for real life: These muffins hold well, freeze well, and make an easy breakfast, snack, or lunchbox treat.

Grocery List

• Produce: 3 medium carrots, enough for 1 3/4 cups finely shredded carrots
• Dairy: 2 large eggs, 1/2 cup plain Greek yogurt
• Pantry: Raisins, all-purpose flour, whole wheat flour, light brown sugar, neutral oil, unsweetened applesauce, vanilla extract, baking powder, baking soda, ground cinnamon, ground nutmeg, fine sea salt

Full Ingredients

For the Raisins and Carrots

• 3/4 cup raisins, about 110g
• 1/2 cup boiling water, for soaking the raisins
• 1 3/4 cups finely shredded carrots, lightly packed, about 200g or 3 medium carrots

For the Dry Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled, about 188g
• 1/2 cup whole wheat flour, spooned and leveled, about 60g
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt

For the Wet Ingredients

• 2 large eggs, at room temperature if possible
• 1/2 cup packed light brown sugar, about 110g
• 1/3 cup neutral oil, such as canola, avocado, or vegetable oil
• 1/2 cup plain Greek yogurt, preferably 2% or whole milk
• 1/3 cup unsweetened applesauce
• 1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the muffin pan

Place a rack in the center of the oven and preheat to 375°F. Line a standard 12-cup muffin pan with paper liners, or lightly grease each cup with oil or nonstick baking spray. Setting up the pan first helps the batter go into the oven as soon as it is mixed, which gives the muffins the best rise.

Step 2: Plump the raisins and shred the carrots

Place the 3/4 cup raisins in a small heatproof bowl and pour 1/2 cup boiling water over them. Let them soak for 10 minutes, then drain them very well. If they look especially wet, gently pat them with a clean kitchen towel or paper towel so they do not add extra liquid to the batter.

While the raisins soak, shred the carrots on the fine or medium holes of a box grater. You need 1 3/4 cups lightly packed shredded carrots. Freshly grated carrots are best here because they are softer and juicier than pre-shredded bagged carrots.

Step 3: Whisk the dry ingredients

In a large mixing bowl, whisk together the 1 1/2 cups all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/2 teaspoon fine sea salt. Whisk for about 20 seconds to evenly distribute the leavening and spices.

Step 4: Mix the wet ingredients

In a separate medium bowl, whisk the 2 large eggs until blended. Add the 1/2 cup packed light brown sugar, 1/3 cup neutral oil, 1/2 cup plain Greek yogurt, 1/3 cup unsweetened applesauce, and 1 teaspoon vanilla extract. Whisk until the mixture looks smooth and creamy, about 30 seconds.

Step 5: Combine the batter gently

Pour the wet ingredients into the bowl of dry ingredients. Using a flexible spatula, fold the mixture together with slow, gentle strokes. Stop when a few small streaks of flour remain; the batter should look thick and a little rustic, not perfectly smooth.

Add the shredded carrots and drained raisins. Fold just until evenly distributed, about 8 to 10 folds. Try not to overmix, because too much stirring can make the muffins dense instead of tender.

Step 6: Fill the muffin cups and bake

Divide the batter evenly among the 12 prepared muffin cups, using about 1/4 cup batter per cup. The cups will be nearly full, which helps create nicely rounded muffin tops.

Bake at 375°F for 20 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter. If you use an instant-read thermometer, the center of a muffin should be about 200°F to 205°F.

Step 7: Cool and serve

Let the muffins cool in the pan for 5 minutes. Carefully transfer them to a wire rack and cool for another 5 minutes before serving warm, or let them cool completely for storing. The texture becomes even more tender after the muffins rest for about 1 hour.

Pro Tips

• Use freshly shredded carrots: Bagged shredded carrots are usually too dry and firm for muffins. Fresh carrots melt into the crumb and add better moisture.
• Drain the raisins well: Soaking makes the raisins soft and plump, but extra water can make the muffin centers gummy.
• Measure flour carefully: Spoon flour into the measuring cup and level it off, or use the gram weights for the most reliable texture.
• Do not overmix: Fold only until the flour disappears. A few small lumps are completely fine in muffin batter.
• Let them cool briefly: These muffins are very tender when hot. A short rest helps them finish setting so they come out of the liners more cleanly.

Variations

• Carrot walnut raisin muffins: Fold in 1/2 cup chopped walnuts or pecans with the carrots and raisins for a nutty crunch.
• Orange cinnamon carrot muffins: Add 1 tablespoon finely grated orange zest to the wet ingredients for a brighter, bakery-style flavor.
• Extra-spiced muffins: Add 1/2 teaspoon ground ginger and 1/8 teaspoon ground cloves to the dry ingredients for a warmer spice profile.

Storage & Make-Ahead

Store cooled carrot raisin muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to 5 days, though they are softest at room temperature. To freeze, wrap each cooled muffin individually and place in a freezer-safe bag or container for up to 3 months. Thaw at room temperature for about 1 hour, or warm a muffin in the microwave for 15 to 20 seconds. For make-ahead prep, whisk the dry ingredients and store them covered at room temperature up to 2 days ahead; shred the carrots and refrigerate them in an airtight container up to 1 day ahead. Once the batter is mixed, bake it right away for the best rise.

Nutrition (per serving)

Calories: 220 kcal | Carbs: 35g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Fiber: 2g | Sugar: 17g | Sodium: 285mg | Cholesterol: 32mg