Description
Moist and delicious carrot cake flavor in a convenient muffin form. These yogurt muffins are a healthier treat perfect for breakfast or snacks!
Ingredients
Scale
- 250g / 2 cups all-purpose flour
- 10g / 2 teaspoons baking powder
- 5g / 1 teaspoon baking soda
- 5g / 1 teaspoon ground cinnamon
- 2.5g / 1/2 teaspoon ground nutmeg
- 2.5g / 1/2 teaspoon ground ginger
- 2g / 1/4 teaspoon salt
- 150g / 3/4 cup granulated sugar
- 50g / 1/4 cup packed brown sugar
- 240g / 1 cup plain yogurt
- 80ml / 1/3 cup vegetable oil
- 2 large eggs
- 5ml / 1 teaspoon vanilla extract
- 200g / 2 cups packed grated carrots
- 50g / 1/2 cup optional chopped walnuts or pecans
Instructions
- Preheat oven to 175°C (350°F) and line a 12-cup muffin tin.
- Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a separate bowl, whisk together yogurt, oil, eggs, and vanilla.
- Pour wet ingredients into dry ingredients and gently fold until just combined.
- Fold in grated carrots and nuts (if using).
- Fill each muffin cup about 2/3 full.
- Bake for 20–25 minutes, or until a toothpick comes out clean.
- Cool in the tin before transferring to a wire rack.
Notes
- Yogurt Substitute: Greek yogurt or dairy-free alternatives work well.
- Nut-Free: Omit the nuts if needed.
- Storage: Store in an airtight container for up to 3 days at room temperature or up to a week in the fridge.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: carrot cake, yogurt muffins, muffins, breakfast, snack, healthy, baking, easy recipe