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Baking recipe · from the recipe book

Morning Glory Carrot Walnut Muffins

Moist, warmly spiced carrot muffins studded with toasted walnuts and plump raisins, with a tender crumb and crunchy tops.

Morning Glory Carrot Walnut Muffins

Ingredients

  • 4 medium240 gCarrotsfinely grated
  • ⅔ cup chopped80 gWalnutschopped
  • ⅓ cup60 gRaisins
  • 1 cup120 gWhole wheat flour
  • 1 cup120 gAll-purpose flour
  • ⅔ cup packed140 gBrown sugarpacked
  • 2 large100 gEggsat room temperature
  • ⅓ cup90 gCanola oil
  • ½ cup (120 ml)120 gButtermilk, low-fat
  • 1¼ tsp5 gVanilla extract
  • 1¼ tsp6 gBaking powder
  • ¾ tsp3 gBaking soda
  • ½ tsp3 gSalt
  • 2 tsp5 gGround cinnamon
  • 1⅛ tsp2 gGround ginger
  • ½ tsp1 gGround nutmeg

Steps

  1. Heat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
  2. Spread the walnuts on a small baking sheet and toast in the oven for 6 to 8 minutes until fragrant, then let cool. Set aside one quarter of the walnuts for the tops; the remaining three quarters go into the batter.
  3. Grate the carrot on the fine side of a box grater.
  4. In a large bowl, whisk the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, ground ginger and nutmeg.
  5. In a second bowl, whisk the eggs, brown sugar, canola oil, buttermilk and vanilla until smooth.
  6. Pour the egg mixture into the dry mixture and stir with a spatula until just a few dry streaks remain.
  7. Fold in the grated carrot, the raisins and the three quarters of the walnuts set aside for the batter until just combined.
  8. Divide the batter among the muffin cups and sprinkle the reserved quarter of the walnuts over the tops.
  9. Bake 20 to 24 minutes, until the tops spring back and a toothpick in the center comes out clean.
  10. Cool in the pan for 5 minutes, then move the muffins to a rack and cool at least 15 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Tree nuts, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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