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Sweet Carrot Muffins

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

Course Muffins, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings 1 dozen
Author Janssen Bradshaw


  • 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


  1. Preheat oven to 350°. Grease or line 12 standard-size muffin cups and set aside.
  2. In the bowl of an electric mixer (or a large mixing bowl), combine the eggs, yogurt, oil, and sugar.
  3. On medium speed, whisk for one full minute, until the mixture is smooth and thick.
  4. Add flours, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg to the top of the egg mixture and stir until just combined.
  5. Add the shredded carrots and mix until evenly incorporated (but don't overmix or they'll be tough!).
  6. Divide the batter evenly between the twelve prepared cups.
  7. 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.
  8. Serve warm.

Recipe Notes

(from the Williams-Sonoma Muffins cookbook)