Breakfast Recipes

Sweet Carrot Muffins

Sweet carrot muffins. A delicious alternative to zucchini bread and super kid-friendly

Zucchini seems to be the vegetable of choice for baked goods (and I’ll never turn down a slice of good zucchini bread), but carrots seem to get left out in the cold.

Which is too bad, because they’re super cheap, last forever in the fridge, and taste delicious.

Plus, when you’re eating a vegetable in your muffin, it means you can eat four or five. I’m pretty sure that’s the rule.

Sweet Carrot Muffins
(from the Williams-Sonoma Muffins cookbook)

Makes 1 dozen muffins

2 large eggs
1/4 cup plain yogurt
1/4 cup oil
1 cup sugar
3/4 cup all-purpose flour
3/4 cup white-wheat or whole-wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/16 teaspoon ground cloves
1/16 teaspoon ground nutmeg
2 or 3 carrots (6 ounces total), finely shredded

Preheat oven to 350°. Grease or line 12 standard-size muffin cups and set aside.

In the bowl of an electric mixer (or a large mixing bowl), combine the eggs, yogurt, oil, and sugar.

On medium speed, whisk for one full minute, until the mixture is smooth and thick.

Add flours, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg to the top of the egg mixture and stir until just combined.

Add the shredded carrots and mix until evenly incorporated (but don’t overmix or they’ll be tough!).

Divide the batter evenly between the twelve prepared cups.

Bake for 20-25 minutes, until the top of the muffins spring back when lightly pressed. Remove from oven and cool for five minutes before unmolding from the tin.

Serve warm.

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  • Reply Beth Stumbles July 20, 2015 at 11:56 am

    Ha what an interesting recipe!
    I've never tried a vegetable cake, I must give this a go, Thanks for sharing!
    x Beth

  • Reply Laura July 20, 2015 at 12:00 pm

    You posted these a few years ago on Spoonful and they have become one of our go-to muffins. We love them! But, a recipe that calls for a cup of sugar counts as a cupcake in my book, so we always make them with only 1/2 c (even 1/3 is do-able) and they still don't usually last past the first day!

    • Reply Fleurthefearless July 21, 2015 at 10:45 am

      Thanks you answered a question I was going to ask. I am trying to reduce sugar in my diet so was hoping the recipe still works with much less. I'm going to try it with coconut sugar.

  • Reply Kate Unger July 20, 2015 at 12:59 pm

    Yum! I love zucchini bread, so why not make carrot bread. Good idea.

  • Reply boekenbooksbuecher July 20, 2015 at 1:04 pm

    I love carrot muffins! I'll have to try this recipe, the one I have gets a bit soggy…

  • Reply Paige Flamm July 20, 2015 at 1:08 pm

    These look delicious! And carrot cake is one of my favorites, so I imagine myself having strong positive feelings towards these muffins!

  • Reply Debbie Brough July 21, 2015 at 6:42 pm

    We made these yesterday and they were delicious – Thanks for another fun recipe!

  • Reply Eleanor Greene July 22, 2015 at 1:59 am

    I just made these and added a zucchini I had sitting around. Also as per Laura's suggestion, I halved the sugar. 3 carrots and a small zucchini and they still held up well. Thanks Janssen– I'm a longtime reader, first time commenter

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