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Carrot and Dried-Currant Muffins

Carrots make these muffins very moist; their flavor is highlighted by cardamom and ginger. The muffins are delicious spread with whipped cream cheese.

  • servings: 6

Ingredients

  • Unsalted butter, for muffin tins
  • 3/4 cup dried currants
  • 1 1/2 cups plus 4 1/2 teaspoons all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground ginger
  • 3 large eggs
  • 1/2 cup canola or vegetable oil, plus more for wire rack
  • 1 cup sugar
  • 3 1/2 cups finely grated carrots (about 6 carrots)

Cook's Note

Muffins can be stored in an airtight container at room temperature, up to 2 days.

Directions

  1. Step 1

    Preheat oven to 350 degrees. Butter 6 cups of a jumbo muffin tin (each cup should have a 1-cup capacity). Heat currants and 1 cup water in a small saucepan over low heat until currants are plump, about 20 minutes. Drain; let currants cool.

  2. Step 2

    Whisk together flour, baking powder, baking soda, salt, cardamom, and ginger in a medium bowl; set aside.

  3. Step 3

    Put eggs, oil, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add the flour mixture in three batches, and mix until just combined after each addition. Fold in the carrots and currants.

  4. Step 4

    Pour batter into prepared muffin tin, leaving a 1/2-inch space above batter in each cup. Bake until tops are golden and a cake tester inserted into centers comes out clean, about 30 minutes. Let muffins cool in tin on a wire rack for 10 minutes.

  5. Step 5

    Remove tin from rack, and lightly oil rack. Run a thin knife around the sides of muffins to loosen, and unmold. Let cool completely on rack.

Source
Martha Stewart Living, December 2004

Reviews (3)

  • 16 Nov, 2012

    Muffins are ready getting cold on rack. Very nice recipe and very tasty! My family and I loved it. Greetings from Campinas, Brazil.

  • 3 Apr, 2010

    It says 30 minutes :)

  • 7 Dec, 2008

    Would like the baking time