Mini Carrot Cranberry Muffins
Bursting with warm spices and wholesome goodness, these Mini Carrot Cranberry Muffins are the perfect bite-sized treat to brighten your day! Featuring shredded carrots for natural sweetness and dried cranberries for a tangy twist, these moist and tender muffins are enhanced with a cozy blend of cinnamon and nutmeg. Greek yogurt adds a delightful richness, while a duo of sugars creates just the right amount of sweetness. Ready in just 30 minutes, this easy recipe is ideal for busy mornings, afternoon snacks, or adding a festive touch to your brunch spread. These mini muffins are not only delicious but also versatile—serve them warm with coffee, or pack them into lunchboxes for a portable treat. Perfectly spiced and irresistibly flavorful, they’re sure to become a family favorite!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 0.5 cup Vegetable oil
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar (packed)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Shredded carrots
- 0.5 cup Plain Greek yogurt
- 0.5 cup Dried cranberries
Instructions
Preheat your oven to 350°F (175°C) and line a mini muffin tray with paper liners or grease the wells lightly.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Set aside.
In a large mixing bowl, combine the vegetable oil, granulated sugar, and brown sugar. Whisk until smooth and well combined.
Add the eggs, one at a time, into the wet mixture, whisking well after each addition. Stir in the vanilla extract.
Fold in the shredded carrots and Greek yogurt into the wet mixture until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the dried cranberries until evenly incorporated throughout the batter.
Using a small cookie scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 14 to 16 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
Serve the mini carrot cranberry muffins warm or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 19.9 g | 99% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 368.8 g | 134% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 215.5 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 342 mg | 26% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 899 mg | 19% | |
*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.
