Carrot Poppy Seed Muffins
Delightfully moist and bursting with warm, spiced flavor, these Carrot Poppy Seed Muffins are the perfect balance of wholesome and indulgent. Featuring finely grated carrots for natural sweetness, a touch of nutmeg and cinnamon for cozy undertones, and the subtle crunch of poppy seeds, these muffins make an irresistible breakfast or snack. Greek yogurt adds a creamy richness, while a blend of brown and granulated sugars ensures just the right amount of sweetness. Quick and easy to prepare, these muffins come together in just 15 minutes and bake to golden perfection in 20 minutes. Whether enjoyed fresh out of the oven or stored for a few days, they’re a delicious way to elevate your muffin game. Perfect for carrot lovers and muffin enthusiasts alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.25 cups brown sugar, packed
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons salt
- 2 tablespoons poppy seeds
- 1.5 cups carrots, finely grated
- 2 pieces large eggs
- 0.5 cups unsalted butter, melted and cooled
- 0.75 cups plain Greek yogurt
- 1 teaspoon vanilla extract
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and poppy seeds.
In a separate medium bowl, whisk together the eggs, melted and cooled butter, Greek yogurt, and vanilla extract until smooth and well combined.
Fold the wet ingredients into the dry ingredients using a rubber spatula, mixing gently until just combined. Be careful not to overmix; the batter will be thick.
Gently fold in the grated carrots until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 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 muffin tin from the oven and allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 67.3 g | 336% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 649 mg | 216% | |
| Sodium | 2596 mg | 113% | |
| Total Carbohydrate | 342.3 g | 124% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 173.5 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 762 mg | 59% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1973 mg | 42% | |
*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.
