Spiced Carrot Muffins
These spiced carrot muffins are like a richer, deeper carrot cake. Dates add sweetness, grated carrots bring classic texture, and a walnut streusel tops it off for a moist, flavorful treat.
Servings: 12 muffins
Ingredients
For the muffins
- 1 ½ cups all-purpose flour
- ¼ cup light brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 cup shredded carrots
- ½ cup molasses
- 2 large eggs whisked
- ½ cup chopped dates
- ½ cup chopped and toasted walnuts
- ⅓ cup unsalted butter melted
For the streusel
- ⅓ cup all-purpose flour
- ⅓ cup light brown sugar
- ¼ tsp kosher salt
- ¼ cup chopped and toasted walnuts
- 2 ½ tbsp unsalted butter melted
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, kosher salt, cinnamon, and ground ginger.1 ½ cups all-purpose flour, ¼ cup light brown sugar, 1 tsp baking powder, 1 tsp baking soda, ½ tsp kosher salt, 1 tsp ground cinnamon, 1 tsp ground ginger
- Add the shredded carrots, molasses, whisked eggs, chopped dates, chopped walnuts, and melted butter. Fold together until no dry streaks remain. Portion the batter into the prepared muffin pan evenly.1 cup shredded carrots, ½ cup molasses, 2 large eggs, ½ cup chopped dates, ½ cup chopped and toasted walnuts, ⅓ cup unsalted butter
- In a small bowl, make the streusel. Mix together the flour, brown sugar, kosher salt, and chopped walnuts. Add the melted butter and mix until it is sandy in texture. Sprinkle the streusel over the prepared muffins.⅓ cup all-purpose flour, ⅓ cup light brown sugar, ¼ tsp kosher salt, ¼ cup chopped and toasted walnuts, 2 ½ tbsp unsalted butter
- Bake the muffins in the preheated 350°F oven until they are domed and a skewer inserted in the middle comes out clean, 18-22 minutes.
Video
Notes
To chop the dates easier, place them in the freezer. Chilling them will remove some of their tackiness and prevent them from sticking to your hands or the knife.
After adding the final ingredients to the dry mixture, fold them together. You do not want to overmix, and it is perfectly fine if the batter still has some dry mixture. Just be sure to break up any of the pieces of dates that may have stuck together as you are folding everything.
Using an ice cream or cookie scoop helps portion out the batter quickly and easily. It also makes sure the muffins are similarly sized so they all bake at the same rate.
To test whether the muffins are done baking, use a large skewer or cake tester. After inserting it into the center of a muffin, there shouldn't be any sticky residue left on the tester.
Nutrition
Serving: 1muffin | Calories: 305kcal