Muffins aux carottes, gingembre et raisins

Source: King Arthur Flour Baker’s Companion Cookbook

18 muffins


  • 3 1/2 cups unbleached all-purpose or cake flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons (4 ounces) butter
  • 1 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 2 cups shredded carrots
  • 1/2 cup crystallized ginger or minced ginger
  • 1 1/2 cups raisins


  1. Preheat the oven to 400 and lightly grease 18 muffin cups or use paper liners.
  2. In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt, then set aside.
  3. In a large mixing bowl, cream the butter and sugar together with a handheld or stand mixer until light and fluffy and almost white in color.
  4. Scrape down the bowl to make sure all the butter in incorporated, then add the eggs, one at a time, beating well after each addition.
  5. Add the vanilla and sour cream and mix until incorporated.
  6. Add the dry ingredients and mix on low speed just until the batter is smooth.
  7. Add shredded carrots, crystallized or minced ginger and raisins to the batter before baking.
  8. Fill muffin cups and bake for 18 to 24 19 minutes, until a cake tester inserted in the center comes out clean.  Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack. (Muffins left in the pan to cool will become tough from steaming.)

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