60 minutes
Delicious and nutritious muffins packed with carrots, apples, coconut, walnuts, and raisins.
cups
cups
teaspoons
teaspoons
teaspoons
teaspoons
cups
Dark Brown Sugar, packed
cups
each
Shredded Carrot, from 2 medium carrots
cups
Shredded Apple, from 1 medium apple
cups
Unsweetened Shredded Coconut, toasted
cups
Finely Chopped Walnuts, toasted
cups
Raisins
cups
cups
1. Preheat oven and prepare muffin tin
Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature while you prepare the muffin batter. Line a 12-cup standard muffin tin with paper liners, which will make removing the muffins and cleaning up much easier.
2. Whisk dry ingredients
In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, ground cinnamon, baking powder, baking soda, and kosher salt. This ensures that the leavening agents and spices are evenly distributed throughout the flour, which is crucial for even baking.
3. Combine wet ingredients
In a large bowl, whisk together the whole milk, dark brown sugar, and eggs until smooth. The sugar should dissolve into the milk and eggs, creating a cohesive mixture. Stir in the shredded carrot, shredded apple, toasted coconut, 1/2 cup of the chopped walnuts, and 1/2 cup of the raisins. Adding these ingredients now allows them to be evenly distributed in the final batter.
4. Incorporate coconut oil
Stir in the melted coconut oil. Incorporating the coconut oil at this stage ensures it blends smoothly into the wet mixture without clumping.
5. Combine wet and dry ingredients
Fold the dry ingredients into the wet mixture using a large rubber spatula. Be gentle and mix just until combined to prevent overdeveloping the gluten, which could make your muffins tough instead of tender.
6. Fill muffin tin
Divide the batter evenly among the prepared muffin cups. Sprinkle the tops with the remaining walnuts and raisins, which adds a delightful crunch and burst of sweetness to each bite.
7. Bake the muffins
Bake the muffins in your preheated oven for about 20 minutes. They should be puffed and set, and a toothpick inserted into the center should come out clean, indicating they are fully cooked.
8. Cool the muffins
Once baked, transfer the muffins to a cooling rack and let them cool in the tin for about 5 minutes. Then, remove the muffins from the tin and allow them to cool completely on the rack. This step helps to finish the cooking process and prevents soggy bottoms.
Replace the fruit with canned pumpkin puree, use a pumpkin spice blend for a seasonal twist, and stir in pepitas for a protein-rich crunch.
Use mashed ripe bananas instead of other fruits, add chopped nuts for protein and texture, and consider vanilla extract for flavor.
Incorporate additional grated zucchini or carrots, add walnuts or pecans for a protein boost, and flavor with a touch of nutmeg alongside cinnamon.
Use a gluten-free flour blend or almond flour for a different nutritional profile, add almond extract, and mix in slivered almonds with dried cranberries.
Utilize grated apple for a classic flavor profile, mix in protein powder for an enhanced muffin, and sprinkle a cinnamon-sugar mixture on top before baking.
The batter should be lumpy rather than smooth. Overmixing can lead to tough muffins. Stop mixing as soon as there are no streaks of flour.
Use an oven thermometer to ensure your oven is correctly calibrated to 400 degrees F. A precise temperature is key to a good rise and golden crust.
Opt for a high-quality all-purpose flour, and for the most accurate results, weigh your flour rather than using measuring cups. This will prevent the muffins from becoming too dense.
Don't skip the orange zest if possible. It adds a fresh, citrusy brightness that cuts through the richness and complements the spices. Use a microplane for fine zest.
Ensure your milk and eggs are at room temperature to achieve a more uniform batter, which results in a better rise and texture.
Comments (0)