Carrots and cranberries come together in these quick and easy-to-make muffins that are perfect for breakfast, brunch, or as an afternoon snack. And the best part: it’s a one-bowl recipe.
Cranberry Carrot Muffins can be ready in less than 45 minutes and are perfect to have on hand over the holidays. We like to keep these on hand for a grab-and-go snack during the busy holidays, but they are great at any time of year.
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Ingredients For Cranberry Carrot Muffins
The ingredients for this recipe are:
- White sugar.
- Vegetable oil.
- Eggs.
- Orange juice.
- All-purpose flour.
- Baking powder.
- Baking soda.
- Cinnamon.
- Salt.
- Fresh carrots.
- Dried cranberries.
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Add-ins For Cranberry Carrot Muffins
If you would like to add a little crunch to these muffins, try adding some chopped nuts to the batter. Sometimes we add chopped walnuts, pistachios, or pecans to the muffins for added flavour and crunch.
Sprinkle the chopped nuts on the top of the muffins instead of mixing them into the batter. This adds the crunch to the muffin top, rather than throughout.
Equipment For Making This Recipe
This recipe uses just one bowl, along with a couple of measuring cups and spoons. Nothing fancy.
The only equipment that is not typical for baking is a grater for the carrots. We use a box grater for the carrots, unless we are making a large amount over the holidays, then we use a mandolin or food processor.
To make sure the muffins are evenly sized, we use a medium-sized scoop for filling the muffin pan.
Serving Cranberry Carrot Muffins
When it comes to serving these muffins, they are versatile and can be served in a number of ways.
For breakfast, we like to pair them with fresh fruit, like oranges or berries.
They are also great to serve as a breakfast appetizer on the weekends to hold you over while making larger breakfasts.
Adding these muffins to a brunch menu is also a great way to serve them. Serve them in a basket with other muffins, such as our Oatmeal Chocolate Chip Muffins.
During the holidays, we like to add Cranberry Carrot Muffins to our gift baskets. We make treats for our family, friends and neighbours, and some of the baskets we make are filled with muffins and sweet breads. These muffins are perfect for those baskets. Bake them in holiday-inspired muffin liners to make them more festive.
Storing Muffins
To store these muffins, let them cool completely before storing them in an airtight container at room temperature. They will stay fresh for up to five days.
Muffins can also be wrapped and stored in the freezer for up to three months. Thaw them at room temperature before serving them.
If you’ve made these muffins, we would love to hear from you. Leave a comment below to let us know.
Cranberry Carrot Muffins
Ingredients
- 1 cup white sugar
- ¾ cup vegetable oil
- 2 eggs
- 2 Tbsp orange juice
- 1¾ cups all-purpose flour
- 1 Tbsp cinnamon
- 1 tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- 1½ cups grated carrots, 1-2 carrots
- ¾ cup dried cranberries
Instructions
- Preheat oven to 350℉ and line a muffin pan with muffin papers.
- In a large bowl, whisk together sugar and vegetable oil until combined.
- Beat in the eggs and orange juice.
- Add flour, cinnamon, baking powder, baking soda, and salt, stirring until just combined.
- Fold in the grated carrots and cranberries.
- Fill muffin cups evenly.
- Bake in preheated oven for 25-27 minutes or until muffins are just baked in the centres.
- Allow muffins to cool in the pan for 3-4 minutes before transferring to a wire rack to completely cooled.
- Store cooled muffins in an air tight container at room temperature for up to 5 days.
