Carrot Spice Muffins
Moist, fragrant, and bursting with warm spices, these Carrot Spice Muffins are the perfect way to brighten up your morning routine or satisfy a midday craving. Packed with freshly grated carrots, a luscious hint of cinnamon and nutmeg, and the option to include crunchy walnuts and sweet raisins, these muffins deliver a delightful combination of textures and flavors in every bite. A blend of vegetable oil and creamy Greek yogurt ensures an incredibly tender crumb, while the simple one-bowl mixing method makes them a breeze to whip up in just 15 minutes. Perfect for breakfast, brunch, or an on-the-go snack, these wholesome muffins are not only easy to make but also freezer-friendly for long-lasting enjoyment. Bake up a batch today and experience the irresistible charm of homemade spiced treats!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar (light or dark)
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.5 cups Vegetable oil
- 0.5 cups Plain Greek yogurt
- 2 Large eggs
- 1 teaspoons Vanilla extract
- 2 cups Grated carrots
- 0.5 cups Chopped walnuts (optional)
- 0.5 cups Raisins (optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, brown sugar, baking powder, ground cinnamon, ground nutmeg, and salt. Stir until well combined.
In a separate medium-sized bowl, whisk together the vegetable oil, Greek yogurt, eggs, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined—avoid overmixing.
Gently fold in the grated carrots. If using, also fold in the chopped walnuts and/or raisins.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
3530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 24.1 g | 120% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 2466 mg | 107% | |
| Total Carbohydrate | 492.6 g | 179% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 268.7 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 492 mg | 38% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 2055 mg | 44% | |
*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.
