Carrot Raisin Muffins
Soft, spiced eggless carrot muffins with plump raisins and walnuts. A wholesome tiffin-box bake with curd and oil, ready in under an hour.
Carrot muffins are a forgiving first bake, and they are well suited to the lunchbox. Grated carrot keeps the crumb moist, cinnamon adds warmth, and raisins and walnuts supply sweetness and bite. The eggless batter relies on curd and a little baking soda for lift, so do not overmix it. A good muffin has a domed top and a tender crumb; both come from a hot oven and gentle folding. Squeeze nothing: the carrot's own moisture is needed.
Method
- Preheat the oven to 200 C for 10 minutes. Line a muffin tray with 9 liners.
- Sift the maida, baking powder, baking soda, cinnamon and salt into a bowl. Toss in 1 tbsp of this flour with the raisins and walnuts so they do not sink.
- In another bowl, whisk the curd and sugar until the sugar dissolves. Add the oil, milk and vanilla and whisk until smooth.
- Stir in the grated carrot.
- Fold the dry ingredients into the wet mixture in two batches until just combined; a few small streaks are fine.
- Fold in the raisins and walnuts.
- Spoon the batter into the liners, filling them almost to the top. Reduce the oven to 180 C and bake for 20-22 minutes, until golden and a skewer comes out clean.
- Cool in the tray for 5 minutes, then transfer to a wire rack.
Chef's tips
- Grate the carrot on the fine side of the grater so it blends into the crumb.
- Overmixing gives tough, tunnelled muffins; stop as soon as the flour disappears.
- The high start temperature helps the muffins dome.
- Fresh baking powder matters: test it in hot water; it should fizz.
What to serve it with
Serve warm with butter or alongside a cup of masala chai or milk.
Storage
Keep in an airtight box at room temperature for 2 days or in the fridge for 5 days. Warm for 10 seconds in a microwave before serving.
Variations
- Replace half the maida with atta for a more rustic flavour.
- Add 1/2 tsp grated ginger and a pinch of nutmeg.
- Replace raisins with dates or cranberries.
Recipe by Chef Purna Shah. More videos on YouTube and Instagram.
Recipe questions
Can I make carrot muffins without eggs?
Yes. Curd and a little baking soda provide moisture and lift, and the result is soft and tender without eggs. Do not overmix, and bake until a skewer comes out clean, so the crumb stays light and does not turn gummy or heavy.
Why are my muffins flat?
Old baking powder, overmixing or an oven that was not fully preheated are the usual causes. Check the freshness of leaveners and preheat properly. Overfilling the liners or using very wet carrot can also change the shape, so measure the batter and grate carrot finely.
Do I need to peel the carrots?
Peel them if the skin is thick, or scrub them well. Grated young carrot with the skin on is fine. Remove any woody ends before grating, and use the fine side of the grater so the carrot melts into the crumb.
Can I use brown sugar?
Yes, brown sugar gives a deeper flavour and more moisture. Use it in the same quantity. Light or dark brown sugar both work; press out lumps first so it mixes evenly with the curd and oil.
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