Carrot Orange Muffins

I bet everyone has their tried-and-true carrot cake/muffins recipe, but I will still share mine since I believe this recipe is pretty awesome. I put a little bit of banana puree in, not too much to turn them into banana muffins, but just enough to make them extra moist and fragrant. I like using fresh pineapple finely chopped in a processor, but I usually do so to utilize some leftover pineapple, other days canned pineapple does the job.

Because the batter is wet, the tops of the muffins don’t dome that high which makes them perfect for piping a generous swirl of cream cheese frosting. You should try my recipe for icing sugar-free honey frosting. Substitute honey (some or all) for maple syrup and add a bit of orange zest to compliment the orange-flavored muffins.

The batter can be also baked as a cake in a deep 9×13 inch pan or divided between three 9 inch round pans and assembled later into a more impressive-looking torte.

Makes about 28 regular-size muffins

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • zest of 1 large orange
  • ½ cup white granulated sugar
  • ½ cup packed brown sugar
  • 3 large eggs
  • ½ cup vegetable oil
  • 1 tsp pure vanilla extract
  • ½ cup banana puree (1 medium over-ripe banana, mashed with a fork)
  • ¾ cup buttermilk
  • 2 cups finely shredded carrots (fresh crop organic ones do taste better)
  • 1 cup drained (but not squeezed-dry) canned crushed pineapple (you can put a whole 14-oz can)
  • 1 cup unsweetened shredded coconut
  • 1 cup finely chopped dry apricots
  • ½ cup finely chopped candied orange peel (homemade preferred)

Preparation:

Center the oven rack and preheat the oven to 375F. Spray the muffin molds with oil or line with parchment paper liners.

In a large bowl, whisk to combine the flours, baking soda, baking powder, salt, and spices. Set aside.

In another large mixing bowl, combine the orange zest and white sugar and rub with your fingertips to release fragrant oil from the zest. Add the brown sugar, then whisk in the eggs, followed by the oil, vanilla extract, banana puree, and buttermilk. Pour the mixture over the dry ingredients and mix just until combined. With a wooden spoon or silicone spatula, mix in the carrots, pineapple, coconut, apricots, and candied orange peel.

Divide the batter between the prepared muffin molds. Bake until the muffins are nicely browned and a toothpick inserted into the center comes out clean, for about 20 to 23 minutes. It’s OK to bake them in batches, put the first batch in the oven as soon as you filled the molds and continue filling the remaining molds while the first batch is baking.

Unlike most muffins, these stay moist and fresh for several days (provided you are keeping them in an air-tight container), or you can freeze the leftovers (the recipe does make a lot) and defrost them as needed. Without frosting, they are good for school lunches, picnics, and camping.

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19 Responses to “Carrot Orange Muffins”

  1. Gorgeous muffins! That flavor combo is wonderful.

    Cheers,

    Rosa

  2. These muffins looks pretty awesome. I’m really glad you shared these as these will be on my table this weekend!

  3. they looked good until you mentioned cream cheese frosting, then they were a must make!

  4. I’m printing this out right now! I love everything about it.

  5. Great recipe! I love the banana puree trick.

  6. I the banana muffins, and I also like to eat pineapple and coconut.
    Wonderful recipe you have given, Thanks for sharing!

  7. Those look fabulous!

  8. Thank you all very much for such kind comments!

  9. Love carrot muffins, the combination with orange is amazing!

  10. Sorry – but, the step for incorporating the dry ingredients has not been included…

  11. Michele, thank you for pointing it out. I added this step to the recipe which is a usual (for muffins) addition of wet ingredients into the dry ones. Thank you.

  12. Hi Vera – I just folded in the dry ingredients last, which was fine too.

    The recipe is great, and the muffins do stay really moist!

    My family are enjoying the muffins, and the recipe is definitely a keeper.

    I have had requests for the recipe on FB – would you mind if I just provided the link?

    Thanks! Michele

  13. Michele, I’m so happy you liked them! Thank you for your feedback.
    Sure you can link to the recipe.

  14. Thanks Vera!

  15. Sounds like an interesting flavor combination and a nice change to the traditional carrot cake muffins.

  16. the colours look amazing! Great job, bet it tasted simply divine. Thanks for the share!:D
    -Simply Bakes

  17. Christian Rene Friborg on November 22nd, 2012 at 11:01 pm

    Didn’t know this would be so easy. I was intimidated at first with the idea of baking. Great job!

  18. Hello – I was wondering about the candied orange peel. I’ve actually never heard of that before! Would you have a good substitution for that? If not, could you please give an idea of where to find it, how much it would cost, or even how to make my own? thank you!

  19. Prepared this last night for my nephews as a midnight snack and they absolutely loved it. All your hard work is worth it when you see your family enjoying what you’ve fixed for them. Thanks for the wonderful recipe.

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