Muffin Monday: Golden Raisin and Carrot Muffins

An easy antidote to the blues would be baking.

I think I started the week on the wrong foot. I’m not feeling kinda well as of this writing, and I can feel migraine coming any second. That’s why when I got up this morning, I gobbled what was left of the muffins I made for today and started baking a batch of my favorite red velvet cupcakes.

I am still not feeling better, but another round of baking when I get home should do the trick. Hah.

This week’s muffins remind me of my Mom’s carrot cake without the addition of pineapple chunks. They were rich and beautiful, but should I have added pineapples, oh man. They would be the bomb! :D


Cranberry Carrot Muffins 
Adapted from Food Network 
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 cup pureed cooked carrots
Zest of 1 orange,  I used lemon zest
1/2 cup leftover cranberry relish (or dried cranberries), I used golden raisins and a few California raisins
2 tablespoons Demererra or granulated sugar, for sprinkling 
Preheat the oven to 375F. Line a 12-portion 1/2-cup muffin tin with paper liners. 
In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together. 
In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. 
Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. 
Add the carrot puree and orange zest and beat until well combined. 
With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed. 
Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each.  
Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes. 
Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.


  1. Oh yes - some pineapple (and perhaps cream cheese frosting!) would have been a great addition to these muffins! Hope all of your baking chased that migraine away.

    1. Hi Jasmine! :D

      Glad that you agree with the pineapple addition :)) The pink frosting is actually cream cheese, and yes... It's great! :)

      Thanks, I'm feeling a bit better now, baking + preventive OTC meds chased the migraine away.

      Happy Monday!

  2. I don't think I have ever had a cranberry carrot muffin, well going to have to change that.
    Hope you are feeling better!