Make Ahead

Whole Wheat Carrot Muffins

by:
January  3, 2018
4 Stars
Photo by Kate Wood
Author Notes

These whole wheat carrot muffins are a healthier breakfast option without sacrificing any flavor. Make them ahead and share with friends for a tasty treat!
http://thewoodandspoon.com/whole-wheat-carrot-muffins/ —Kate Wood

  • Makes 15
Ingredients
  • For the muffins:
  • 2 cups whole wheat flour
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon allspice
  • 2 large eggs
  • 1/3 cup canola oil
  • 1-1/4 cups packed brown sugar
  • 1 cup full-fat greek yogurt
  • 1-1/2 cups grated carrots
  • 1 cup golden raisins
  • For the topping:
  • 1/4 cup brown sugar
  • 1-1/2 tablespoons all-purpose flour
  • 1/4 teaspoon cinnamon
  • 1 tablespoon unsalted butter, at room temp
In This Recipe
Directions
  1. Move a rack to the upper third of the oven and preheat to 400 degrees. Prepare a muffin tin with 12 liners. In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. In a separate bowl, combine the eggs, oil, brown sugar, and yogurt. Add the liquid ingredients to the dry ingredients and fold just until almost combined. Add in the carrots and raisins and stir just until combined. Do not overmix. Divide the batter up between the muffin tins, filling until about 3/4 of the way full. In a small bowl, combine the brown sugar, all-purpose flour, and cinnamon for the topping. Use the back of a fork to cut in the butter until pea-sized clumps form. Sprinkle the mixture over the top of the muffins. Bake for 20 minutes or until a cake tester or toothpick inserted comes out barely clean. Be careful to not overbake!

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1 Review

Wendy November 29, 2020
Just made these muffins for breakfast. I used about an 1/8 of a cup less brown sugar since I frosted these muffins with a vanilla cream cheese frosting instead of using the topping the recipe calls for to not over sweeten them. I also added pecans for crunch and flavor. They are very good. I would make them again.