Sweet Carrot & Cranberry Muffins
- melted butter for greasing
- 4 large eggs
- 3/4 cup canola oil
- 1 1/2 tsp vanilla extract
- 2 cups unbleached all-purpose flour
- 1 3/4 cups sugar
- 2 tsp ground cinnamon
- 2 tsp poppy seeds
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups shredded carrots
- 3/4 cup dried cranberries (or raisins)
Preheat the oven to 350F. Have ready two 12-cup muffin pans. Grease 14 of the cups and fill any unused cups with water to prevent warping.
In a large bowl, combine the eggs, oil, and vanilla. Beat vigorously with a whisk until smooth and slightly thickened, about 1 minute. In another bowl, stir together the flour, sugar, cinnamon, poppy seeds, baking powder, baking soda, and salt. Gradually stir the flour mixture into the egg mixture and beat just until smooth, about 20 strokes. Scrape down the sides of the bowl. Fold in the carrots and cranberries just until combined. Spoon the batter into the muffin cups, filling each cup three-fourths full.
*makes 14 muffins
- 1 cup confectioners’ sugar
- 1/2 tsp butter, melted
- dash salt
- cream or milk
In small bowl, stir together the frosting ingredients until desired consistency. Drizzle or spread on mostly cooled muffins.
*Instead of using a second muffin pan for two extra muffins, I poured the batter into a small (3″ x 5″) loaf pan. Bake until wooden pick inserted comes out clean (about 10-15 minutes longer than the muffins)
*This time, I made 12 extra large muffins and baked for 30 minutes. Be sure to spray or grease the top of the muffin pan so the muffins do not stick.
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