Carrot Cake Muffins
These Carrot Cake Muffins are naturally sweetened, moist, and packed with wholesome ingredients like Greek yogurt, shredded carrots, orange zest, raisins, and walnuts. A fresh, citrusy take on the classic carrot cake—perfect for breakfast or an anytime snack.
Ingredients
- ⅔ cup Greek yogurt
- ⅓ cup honey
- 2 large eggs
- ⅓ cup orange juice
- 1 tablespoon orange zest
- 2 cups freshly shredded carrots
- ⅓ cup raisins
- ½ cup chopped walnuts
- 1¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together yogurt, honey, eggs, orange juice, and zest.
- Stir in shredded carrots, raisins, and walnuts.
- In a separate bowl, whisk together flour, salt, baking soda, baking powder, and cinnamon.
- Gently fold the dry ingredients into the wet mixture until just combined.
- See full steps with tips & photos → https://mischacrossing.com/carrot-cake-muffins/
Notes
- Swap raisins for chopped dates or dried cranberries for a twist.
- Use white whole wheat flour for added fiber without changing texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
- Delicious served plain or topped with a swipe of cream cheese.