Spiced Carrot Muffins

Moist and flavorful, these Spiced Carrot Muffins are the perfect breakfast or snack to cozy up with. With the warmth of cinnamon, nutmeg, and ginger, these sweet treats are packed with grated carrots, creamy yogurt, and a hint of crunch from walnuts (if you choose to add them).

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 2 cups grated carrots
• 1 cup plain yogurt
• 1 teaspoon vanilla extract
• 1/4 cup chopped walnuts (optional)

Instructions

Preheat your oven to 375°F (190°C).

Line a 12-cup muffin tin with paper liners to get ready for baking.

In a medium-sized bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.

Set this mixture aside for now.

In a large bowl, use an electric mixer to cream together the softened butter and eggs until light and fluffy.

Add the grated carrots, yogurt, and vanilla extract, mixing until well combined.

Gradually add the dry ingredients mixture to the wet ingredients, mixing until just combined.

Be careful not to overmix.

If using walnuts, fold them into the batter with a rubber spatula.

Divide the batter evenly among the muffin cups, filling each about 2/3 full.

Bake the muffins for 20-25 minutes, or until they’re golden brown and a toothpick inserted into the center of a muffin comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

You can use leftover grated carrots from last night’s dinner, just make sure they’re not too wet or soggy, otherwise, they’ll affect the texture of the muffins. If you want to make these muffins more autumnal, add a teaspoon of pumpkin spice to the dry ingredients mixture for an extra boost of flavor.

Don’t overmix the batter, it’s okay if it’s a bit lumpy, this will ensure the muffins stay light and fluffy.

Walnuts add a nice texture contrast, but you can also use chopped pecans or hazelnuts if you prefer. Make sure your butter is at room temperature, this will ensure it creams properly with the eggs and sugar.

These muffins freeze beautifully, simply place them in an airtight container and store in the freezer for up to 2 months.

Use plain Greek yogurt for an extra tangy flavor, or regular plain yogurt if you prefer a milder taste. Bake these muffins a day in advance, they’re perfect for a quick breakfast or brunch addition.

These muffins are perfect for a potluck or picnic, they’re easy to transport and will stay fresh for a few hours at room temperature.

Nutrional Value

• Calories: 230
• Total Fat: 9g
• Saturated Fat: 2.5g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 35g
• Dietary Fiber: 2g
• Sugars: 20g
• Protein: 4g