Carrot Orange Muffins
Brighten up your breakfast or snack routine with these irresistible Carrot Orange Muffins—a fresh twist on classic carrot cake flavors! Packed with wholesome grated carrots, the vibrant zing of freshly squeezed orange juice and zest, and a hint of warm cinnamon, these muffins are bursting with flavor in every bite. Made with creamy Greek yogurt for a soft and moist texture, they're a healthier indulgence that's quick to whip up in just 15 minutes of prep time. Perfectly sweetened with a mix of granulated and brown sugar, and loaded with optional crunchy walnuts or pecans, these muffins are an ideal grab-and-go treat. Serve them warm or at room temperature, and enjoy a citrus-kissed, spiced muffin that’s perfect for busy mornings or leisurely brunches. Easy to make and freezer-friendly, these Carrot Orange Muffins will become your new favorite bakery-style delight!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 pieces large eggs
- 0.5 cups vegetable oil
- 0.5 cups plain Greek yogurt
- 0.25 cups orange juice, freshly squeezed
- 1 tablespoon orange zest
- 1.5 cups carrots, finely grated
- 1 teaspoon vanilla extract
- 0.5 cups chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
In a separate large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, Greek yogurt, orange juice, orange zest, and vanilla extract until smooth and well blended.
Add the dry ingredients into the wet ingredients in two batches, gently folding until just combined. Be careful not to overmix.
Fold in the grated carrots and chopped nuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 3154 mg | 137% | |
| Total Carbohydrate | 447.0 g | 163% | |
| Dietary Fiber | 23.5 g | 84% | |
| Total Sugars | 228.2 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 472 mg | 36% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2198 mg | 47% | |
*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.
