Double Ginger Carrot Muffins Big Ones

Indulge in the warm, spicy flavors of these bakery-style Double Ginger Carrot Muffins, a bold and satisfying treat perfect for breakfast or snack time. Packed with fresh grated carrots and infused with both ground and fresh ginger, these jumbo-sized muffins deliver a double dose of flavor that’s perfectly complemented by the sweetness of brown sugar and the delightful chew of crystallized ginger. Optional chopped nuts add a welcome crunch, while a tender crumb ensures each bite is irresistibly moist. Ready in under 40 minutes, this easy recipe creates six generously-sized muffins that are perfect for sharing—or savoring all on your own. Whether you’re craving a cozy morning pick-me-up or a unique dessert, this recipe is sure to impress.

Nutriscore Rating: 58/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 cups All-purpose flour
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1 teaspoon Ground cinnamon
• 1 teaspoon Ground ginger
• 0.5 teaspoon Salt
• 2 large Eggs
• 0.75 cup Brown sugar, packed
• 0.25 cup Granulated sugar
• 0.5 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 1 tablespoon Fresh ginger, grated
• 0.5 cup Milk
• 1.5 cups Carrots, finely grated
• 0.25 cup Crystallized ginger, finely chopped
• 0.5 cup Walnuts or pecans, chopped (optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a jumbo muffin tin with 6 large paper liners, or grease the cups well.

Step 2

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Set aside.

Step 3

In a medium bowl, whisk together the eggs, brown sugar, granulated sugar, vegetable oil, vanilla extract, and grated fresh ginger until smooth.

Step 4

Stir the milk into the wet mixture, followed by the grated carrots and chopped crystallized ginger.

Step 5

Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Avoid overmixing as it may result in dense muffins.

Step 6

If you're using chopped nuts, gently fold them into the batter at this stage.

Step 7

Divide the batter evenly among the prepared muffin cups, filling them nearly to the top for big, bakery-style muffins.

Step 8

Place the muffin tin in the preheated oven and bake for 22-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely or serve warm.

Nutrition Facts

Serving size	(1287.8g)

Amount per serving	% Daily Value*
Calories	3534.4

Total Fat 160.2g	0%
Saturated Fat 23.2g	0%
Polyunsaturated Fat 67.3g
Cholesterol 383.0mg	0%
Sodium 3838.3mg	0%
Total Carbohydrate 489.4g	0%
Dietary Fiber 23.3g	0%
Total Sugars 270.7g
Protein 55.3g	0%

Vitamin D 135.7IU	0%
Calcium 601.7mg	0%
Iron 17.4mg	0%
Potassium 2238.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.8%

Protein: 6.1%

Carbs: 54.1%