Southern Living

Recipe: Carrot Cake Muffins

The smell of freshly baked muffins is enough to bring any Southern household to life on the weekend, but these Carrot Cake Muffins take homemade to the next level. With crunchy pecans, juicy raisins, and crushed pineapple, these are a breakfast-approved twist on one of our all-time favorite recipes – carrot cake. The great thing about these muffins is that they taste great both fresh out of the oven and served cold the day after. So, if you're hosting a brunch for your best gal pals, you don't have to worry about getting up early and throwing them in the oven. You can prepare the evening before you'd like to serve, and then just warm them up the next day. Although this homemade muffin recipe is full of flavor and color, the baked treats only take around 30 minutes to pull together. So, calling all busy moms – this may be your new favorite recipe! To start the recipe, you'll want to prep 15 paper baking cups in a muffin tin with a little bit of oil. Then, mix together the dry ingredients. This will be the base of your muffin recipe. Combine all-purpose flour, sugar, baking soda, salt, and, of course, cinnamon. The cinnamon gives your muffins that extra little bit of spice that we love so much in carrot cake.

Set aside your dry mixture, and prepare the pineapple. Pineapple gives your muffins an extra-moist consistency that's absolutely mouth-watering with a pat of butter when you take these Carrot Cake Muffins out of the oven. Before you add the crushed pineapple, be sure to drain it. The excess moisture can affect the consistency of the batter. Combine pineapple, oil, beaten eggs, and egg whites. Create a well in the middle of your flour mixture, and gently fold in the liquid ingredients. Still just until the flour and dry ingredients are moistened – you don't want to overstir the batter to lose the muffins' airy texture. Finally, add in the stars of the show – pecans, raisins, and vibrant shredded carrots. Spoon the muffin batter into your prepared baking cups until they're around 2/3 full. The muffins will rise to fill the baking cups. Once you've pulled them out of the oven, all you'll need to serve is some creamy butter – the flavors will speak for themselves.

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