Carrot Spice Muffins

Carrot Spice Muffins for the first day of Spring! These unbelievably moist muffins are packed with toasted pecans, carrots, coconut and plump currants. Let me be the first to say I am so happy that spring has arrived! 🙂 This has to be my favorite season. I love hearing the birds chirping, the smell of rain and blooming flowers and the bright green grass. Everything comes alive in the spring after a long winter and what a long snowy winter it has been. I am looking forward to warm weather, flowers blooming and the beautiful blooming cherry blossom and eastern redbud trees. Hello spring, it has been too long!

Carrot Spice Muffins

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  • 1/3 cup pecans, chopped
  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup light brown sugar, packed
  • 2/3 cup canola oil
  • 2 large eggs
  • 3/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 cup shredded carrots
  • 1/2 cup shredded sweetened coconut
  • 1/3 cup currants

  1. Preheat the oven to 375 degrees F. Grease a muffin tin.
  2. Spread the pecans onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set aside to cool completely.
  3. In a large bowl whisk together flour, sugar, baking powder, cinnamon, ginger, baking soda and salt. Stir in brown sugar, making sure there are no lumps.
  4. In a two cup measuring cup, whisk together canola oil, eggs, milk, and vanilla extract. Pour over the flour mixture and stir gently to combine, making sure not to overmix. Stir in carrots, coconut, currents, and nuts.
  5. Divide the batter evenly among muffin cups. Bake until muffin tops are golden and just firm, about 18-20 minutes, and toothpick inserted in the center of the muffin comes out clean.
  6. Cool muffin pan on a wire rack for 5 minutes before serving.

Source: Baking: From My Home to Yours

This entry was posted in Breads & Muffins, Breakfast and tagged , , , , , , . Bookmark the permalink.

18 Responses to Carrot Spice Muffins

  1. Michelle says:

    Yay for spring! You know I’m ready too. And yay for these muffins! They look great 🙂

  2. Awwwww! Those Muffins are killing me! 😉


  3. Ohhhh! Love me something carrot and these look healthy and deelish. 🙂

  4. muppy says:

    They look deliciously moist and yummy 🙂

  5. lisamichele says:

    Those look so moist and delcious that I’m guessing no cream cheese frosting is needed (yes, I even put it on muffins lol) Love your blog and recipes..I can’t stop coming back! LOL

  6. These muffins look so delicious and healthy. Love your photos too!!

  7. O wow I want to make these now!!!! I love all things carrot and all things spice! These look fabulous!

  8. oh these look so good. I love anything with carrots. these almost look like cupcakes…all they need is some of that cream cheese frosting. 🙂 great job. your pictures are always so perfect, how do you do it? i sometimes i have that light blue glare and i hate it.

  9. Love love love those spices! Autumn is approaching here in Sydney but I would love these muffins nevertheless 🙂

  10. Those carrot muffins look marvelous! They are even healthy enough for the breakfast.

  11. Sara says:

    These look great – carrot muffins are one of my favorite flavors of muffins. The coconut is a nice addition.

  12. eCatChi says:

    I saved this recipe a few days ago when I happened onto it. I was sure I’d like these based on the ingredient list, but thought they might be “too health foody” for some. Wrong!!! Just made them and they are fabulous! I did substitute 1/4 cup sour cream and 1/2 cup 2% milk for the whole milk, and used some pumpkin pie spice mix for some of the cinnamon, as I was short. No problem. I decorated the tops with a few of the currants, pecans & a little coconut – which toasted up nicely during baking and looked pretty. 🙂 Had enough batter to make 12 muffins and one small loaf (7×3), which I baked for 20 and 27 minutes, respectively. Actually, cream cheese frosting would be great on these if you want them for dessert, but not really needed. These are as good as any muffins I’ve had from a bakery or restaurant! I will definitely make these again and am excited to share them with friends. Thanks for a great recipe!

    • Christina says:

      I am so glad that you enjoyed them! My family went crazy over them. I love the addition of the pumpkin pie spice…I will have to try that next time. 🙂

  13. Jess K says:

    I just made these with some slight modifications: I substituted one of the cups of white flour for whole wheat flour and omitted the currants because I didn’t have any (and I couldn’t find my dried cranberries!) I also used 1/3 cup of sugar instead of 1/2. They turned out wonderfully! They’re cooling now and I can’t wait to eat them 🙂

  14. I have been Noshing on these all week Long. This recipe singlehandedly saved breakfast at my House, the girls LOve them.

  15. Pingback: Lemon Doodles | Sweet Pea's Kitchen

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