Description
Moist, warmly spiced, and packed with goodness, these Carrot Cake Muffins bring together the cozy flavors of classic carrot cake into a handheld treat that’s perfect for quick breakfast, healthy snack, or easy dessert. With grated carrots, Greek yogurt, and warm cinnamon spice, this easy recipe is perfect for family baking or breakfast ideas that freeze and reheat beautifully.
Ingredients
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
½ teaspoon salt
2 large eggs
½ cup packed brown sugar
½ cup plain Greek yogurt
⅓ cup vegetable oil
1 teaspoon vanilla extract
1 ½ cups finely grated carrots
Instructions
1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. In a large mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together eggs, brown sugar, Greek yogurt, oil, and vanilla extract until smooth.
4. Stir the grated carrots into the wet mixture.
5. Pour the wet ingredients into the dry and gently fold until just combined.
6. Divide the batter evenly among 12 muffin cups, filling each about ¾ full.
7. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use freshly grated carrots for the best moisture and texture.
Don’t overmix the batter—stop as soon as it’s combined.
These muffins freeze beautifully; wrap individually for grab-and-go breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: carrot cake muffins, healthy muffins, breakfast ideas