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Spiced Carrot Muffins
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 12
Ingredients
Ingredient Checklist
1 3/4 cups all-purpose flour
1/2 cup sugar
2 teaspoons pumpkin-pie spice
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cups plain yogurt
4 tablespoons melted unsalted butter
1 large egg
2 cups peeled, shredded carrots (about 5 medium)
Cook's Notes
To freeze, then bake: the batter goes in the paper-lined muffin tin, then into the freezer. Once frozen, the individual cups can be transferred to plastic storage bags. Be sure to bake the batter in a muffin tin to give the muffins shape.
Gallery
Spiced Carrot Muffins
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 12
Gallery
Spiced Carrot Muffins
Spiced Carrot Muffins
Spiced Carrot Muffins
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 12
Recipe Summary
prep: 10 mins
total: 45 mins
Yield: Makes 12
prep: 10 mins
total: 45 mins
prep:
10 mins
total:
45 mins
Yield: Makes 12
Makes 12
Ingredients
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cups plain yogurt
- 4 tablespoons melted unsalted butter
- 1 large egg
- 2 cups peeled, shredded carrots (about 5 medium)
Directions
Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.
In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.
Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.
Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.
Cook's Notes
To freeze, then bake: the batter goes in the paper-lined muffin tin, then into the freezer. Once frozen, the individual cups can be transferred to plastic storage bags. Be sure to bake the batter in a muffin tin to give the muffins shape.
Cook’s Notes
To freeze, then bake: the batter goes in the paper-lined muffin tin, then into the freezer. Once frozen, the individual cups can be transferred to plastic storage bags. Be sure to bake the batter in a muffin tin to give the muffins shape.
Reviews (38)
Add Rating & Review
293 Ratings
5 star values:
41
4 star values:
56
3 star values:
115
2 star values:
66
1 star values:
15
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Reviews (38)
Add Rating & Review
293 Ratings
5 star values:
41
4 star values:
56
3 star values:
115
2 star values:
66
1 star values:
15
Add Rating & Review
293 Ratings
5 star values:
41
4 star values:
56
3 star values:
115
2 star values:
66
1 star values:
15
293 Ratings
5 star values:
41
4 star values:
56
3 star values:
115
2 star values:
66
1 star values:
15
293 Ratings
5 star values:
41
4 star values:
56
3 star values:
115
2 star values:
66
1 star values:
15
- 5 star values:
- 41
- 4 star values:
- 56
- 3 star values:
- 115
- 2 star values:
- 66
- 1 star values:
- 15
Martha Stewart Member
Rating: 5.0 stars
04/22/2020
Love it. They are now my favorites, and because I don't have yogurt at hand, I decided to use buttermilk and they still came out moist and perfect.
Martha Stewart Member
Rating: Unrated
10/04/2016
Oohh la la. I made these specifically to get more carrots into the diet of my 11 month old. He LOVES them, and so do my husband and I.
A few adjustments for baby:
-halved the salt
-halved the sugar
-full fat yogurt
-subbed coconut oil for butter
This one's a keeper! We also used rainbow carrots from Trader Joe's, so these came out almost confetti-like!
Martha Stewart Member
Rating: 4 stars
02/21/2016
What a great healthy version of carrot muffins! I added a bit of vanilla and a bit more cinnamon along with a small splash of milk. I also made a light cream cheese frosting. My preschooler and hubby loved them.
Martha Stewart Member
Rating: Unrated
12/30/2015
I agree. There is a difference in this RECIPE and the VIDEO. Difference being: VIDEO says 2 1/4 C flour, 1 1/4 C yogurt, and 2 eggs.
Martha Stewart Member
Rating: Unrated
04/09/2014
I haven't tried this recipe yet but check that there is a difference between the ingredients quantities in the video recipe (http://www.marthastewart.com/909701/make-ahead-carrot-muffin-recipe) and this one. The one from the video calls for 2 1/4 flour and 1 1/4 yogurt.
Martha Stewart Member
Rating: 3 stars
03/16/2014
I followed the recipe and just like a number of other reviewers, the recipe came out incredibly dense. I will say that I shredded my carrots a few days ago and they were not watery so perhaps the recipe is overcompensating for anticipated watery carrots. I was tempted to add more liquid but I decided to trust the recipe. Well the muffins are incredibly dense and ugly but very tasty. For anyone who said that it was not spicey, mine were very spicey. Check the exp. date on your spices.
Martha Stewart Member
Rating: Unrated
09/19/2013
Just ate one warm from the oven. They are tasty and very moist, even though the batter was pretty stiff and dry. They didn't brown on top, so not the prettiest. Next time I might sprinkle with cinnamon sugar. I subbed vanilla yogurt for plain and cut the sugar in half. They are sweet enough for me, but my kids might balk. I subbed (Vermont made) sunflower oil for butter which gives them a wonderful nutty flavor. Spice is mild. All in all, easy and tasty.
Martha Stewart Member
Rating: Unrated
10/16/2012
I put a cream cheese glaze on them (Thinned cream cheese frosting) while they were still just a bit warm. Even more delicious!
Martha Stewart Member
Rating: Unrated
09/27/2012
My family and coworkers loved this recipe! The 1st time I made it, I had to use vanilla yogurt as that's all I had. The second time, I doubled the recipe and used half vanilla yogurt and half plain nonfat Greek. Both were delicious! The spice is mild, but noticeable. Adding more would probably be fine. And a note: the dough does seem dry before adding the carrot. I think this is intentional, as carrot is very moist. Mine turned out moist, tender and gently spiced; nice!
Martha Stewart Member
Rating: 4 stars
09/20/2012
My go-to carrot muffin recipe. I love that this recipe has less fat and sugar than its peers. People having trouble with dry dough may have too much flour. I measured by weight (1.75 c = 7.75 oz) and ended up using about 1.5 cups from packed canisters. The batter was still dry until the carrots moistened it, but you need that dryness to counter the carrots' moisture. As for spiciness, the mostly-cinnamon mixture didn't overwhelm the carrots but left a lingering heat that I liked.
Martha Stewart Member
Rating: 4 stars
10/28/2011
These were moist and delicious, delicate texture, just the right amount of sweetness. I did add a splash of heavy cream because I only had fat free greek yogurt. Also added melted coconut oil to the melted butter, about 3 tbsp or so. The batter was very stiff, it did soften a little when I added the shredded carrots. My daughters loved them!
Martha Stewart Member
Rating: Unrated
10/15/2011
we made these for a brunch, and thought there were good, and not too sweet, good option instead of toast or flapjacks
Martha Stewart Member
Rating: Unrated
10/02/2011
I followed the recipe to a "t" and they turned out terrible. When I mixed the wet and dry I knew something was off, it was like pastry dough, dry and impossible to stir. When baked, they're hard bullets and not sweet, tasty or flavourful. Thumbs down to this recipe, I think they missed an ingredient or four!
Martha Stewart Member
Rating: Unrated
09/06/2011
The dough was very stiff until i stirred in the carrots and it became softer. The muffins came out nice and moist. The family liked them a lot.
Martha Stewart Member
Rating: 2 stars
04/18/2011
Very disappointed in this recipe. Like others I had to add yogurt, and then had to add significatly to the cooking time. On top of that, "spice" should not be in the name of these muffins. I added more pumpkin pie spice than called for and they were still terribly bland. I don't recommend this recipe at all.
Martha Stewart Member
Rating: Unrated
11/21/2010
This is the 2nd time I've made the muffins -- the 1st time I had the pizza dough consistency pre-bake too. I added extra yogurt and grated zucchini this time -- they are so moist and yummy this time!
Martha Stewart Member
Rating: Unrated
10/22/2010
The muffins tasted great! My 4 yr old and 17 month old daughters both liked them, and my husband said his co-workers enjoyed them.
I do have to say I followed the recipe exactly, but the batter came out more like a pizza dough, so I added more yogurt and a few splashes of milk.
Would anyone know why the batter didn't come together properly?
Martha Stewart Member
Rating: Unrated
04/27/2010
Yummy delicious! I made a few changes too. I used 1 c. applesauce and 1/2 c. vanilla yogurt, added raisins, used brown sugar, and put 1/2 t ginger and 1/2 t cinnamon.
Martha Stewart Member
Rating: Unrated
02/27/2009
These were incredibly moist. I doubled the recipe so thank goodness for the food processor (5 cups of grated carrots is a lot of work). I made my own mix of spices: cinnamon, ground ginger, ground cloves, and lots of nutmeg. I'd imagine these would be bland without going a bit heavy on the spices.
Martha Stewart Member
Rating: Unrated
01/21/2009
I followed the recipe exactly, but found these very bland and tasteless. I'll go back to my old carrot muffin recipe now.
Martha Stewart Member
Rating: Unrated
12/09/2008
If you're in the German speaking part of Europe try the Lebkuechen spice, it has the same flavour with a little anise added. You can also buy honey Lebkuechen spices, it's a bit sweeter and milder than the other one.
Martha Stewart Member
Rating: Unrated
11/03/2008
Just made these and they were fantastic! They taste like the pricey muffins you'd get in a cafe. I have a feeling I will be making these quite a bit this winter.
Martha Stewart Member
Rating: Unrated
09/10/2008
Pumkin pie spice has cinnamon, nutmeg, ginger, cloves and mace in it. Try Chinese Five Spice powder as an alternative.
Martha Stewart Member
Rating: Unrated
09/06/2008
I live in Europe and don't have a single clue of what and where can I find the pumpkin-pie spice... These muffins seem so delicious and I'd really like to try them. If anyone can tell me something about that spice I'll be gratefull!
Martha Stewart Member
Rating: Unrated
08/15/2008
MAKE YOUR OWN PUMPKIN PIE SPICE REALLY DREW MY ATTENTION AND I HAD TO GET THE RECIPE FOR THIS FALL. IN THE MEANTIME I WILL TRY TO USE UP ALL THE OLD I HAVE IN THE HOUSE.
Martha Stewart Member
Rating: Unrated
06/17/2008
The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!
Martha Stewart Member
Rating: Unrated
02/01/2008
these are amazing! the carrots and the yogurt keep them moist for days... and i like to go a little more heavy on the spices because the carrots can handle it!
Martha Stewart Member
Rating: Unrated
01/13/2008
Made these 'little wonders' and received raved from my kids...!
Martha Stewart Member
Rating: 5.0 stars
04/22/2020
Love it. They are now my favorites, and because I don't have yogurt at hand, I decided to use buttermilk and they still came out moist and perfect.
Rating: 5.0 stars
Rating: Unrated
10/04/2016
Oohh la la. I made these specifically to get more carrots into the diet of my 11 month old. He LOVES them, and so do my husband and I.
A few adjustments for baby:
-halved the salt
-halved the sugar
-full fat yogurt
-subbed coconut oil for butter
This one's a keeper! We also used rainbow carrots from Trader Joe's, so these came out almost confetti-like!
Rating: Unrated
Rating: 4 stars
02/21/2016
What a great healthy version of carrot muffins! I added a bit of vanilla and a bit more cinnamon along with a small splash of milk. I also made a light cream cheese frosting. My preschooler and hubby loved them.
Rating: 4 stars
Rating: Unrated
12/30/2015
I agree. There is a difference in this RECIPE and the VIDEO. Difference being: VIDEO says 2 1/4 C flour, 1 1/4 C yogurt, and 2 eggs.
Rating: Unrated
04/09/2014
I haven't tried this recipe yet but check that there is a difference between the ingredients quantities in the video recipe (http://www.marthastewart.com/909701/make-ahead-carrot-muffin-recipe) and this one. The one from the video calls for 2 1/4 flour and 1 1/4 yogurt.
Rating: 3 stars
03/16/2014
I followed the recipe and just like a number of other reviewers, the recipe came out incredibly dense. I will say that I shredded my carrots a few days ago and they were not watery so perhaps the recipe is overcompensating for anticipated watery carrots. I was tempted to add more liquid but I decided to trust the recipe. Well the muffins are incredibly dense and ugly but very tasty. For anyone who said that it was not spicey, mine were very spicey. Check the exp. date on your spices.
Rating: 3 stars
Rating: Unrated
09/19/2013
Just ate one warm from the oven. They are tasty and very moist, even though the batter was pretty stiff and dry. They didn't brown on top, so not the prettiest. Next time I might sprinkle with cinnamon sugar. I subbed vanilla yogurt for plain and cut the sugar in half. They are sweet enough for me, but my kids might balk. I subbed (Vermont made) sunflower oil for butter which gives them a wonderful nutty flavor. Spice is mild. All in all, easy and tasty.
Rating: Unrated
10/16/2012
I put a cream cheese glaze on them (Thinned cream cheese frosting) while they were still just a bit warm. Even more delicious!
Rating: Unrated
09/27/2012
My family and coworkers loved this recipe! The 1st time I made it, I had to use vanilla yogurt as that's all I had. The second time, I doubled the recipe and used half vanilla yogurt and half plain nonfat Greek. Both were delicious! The spice is mild, but noticeable. Adding more would probably be fine. And a note: the dough does seem dry before adding the carrot. I think this is intentional, as carrot is very moist. Mine turned out moist, tender and gently spiced; nice!
Rating: 4 stars
09/20/2012
My go-to carrot muffin recipe. I love that this recipe has less fat and sugar than its peers. People having trouble with dry dough may have too much flour. I measured by weight (1.75 c = 7.75 oz) and ended up using about 1.5 cups from packed canisters. The batter was still dry until the carrots moistened it, but you need that dryness to counter the carrots' moisture. As for spiciness, the mostly-cinnamon mixture didn't overwhelm the carrots but left a lingering heat that I liked.
Rating: 4 stars
10/28/2011
These were moist and delicious, delicate texture, just the right amount of sweetness. I did add a splash of heavy cream because I only had fat free greek yogurt. Also added melted coconut oil to the melted butter, about 3 tbsp or so. The batter was very stiff, it did soften a little when I added the shredded carrots. My daughters loved them!
Rating: Unrated
10/15/2011
we made these for a brunch, and thought there were good, and not too sweet, good option instead of toast or flapjacks
Rating: Unrated
10/02/2011
I followed the recipe to a "t" and they turned out terrible. When I mixed the wet and dry I knew something was off, it was like pastry dough, dry and impossible to stir. When baked, they're hard bullets and not sweet, tasty or flavourful. Thumbs down to this recipe, I think they missed an ingredient or four!
Rating: Unrated
09/06/2011
The dough was very stiff until i stirred in the carrots and it became softer. The muffins came out nice and moist. The family liked them a lot.
Rating: 2 stars
04/18/2011
Very disappointed in this recipe. Like others I had to add yogurt, and then had to add significatly to the cooking time. On top of that, "spice" should not be in the name of these muffins. I added more pumpkin pie spice than called for and they were still terribly bland. I don't recommend this recipe at all.
Rating: 2 stars
Rating: Unrated
11/21/2010
This is the 2nd time I've made the muffins -- the 1st time I had the pizza dough consistency pre-bake too. I added extra yogurt and grated zucchini this time -- they are so moist and yummy this time!
Rating: Unrated
10/22/2010
The muffins tasted great! My 4 yr old and 17 month old daughters both liked them, and my husband said his co-workers enjoyed them.
I do have to say I followed the recipe exactly, but the batter came out more like a pizza dough, so I added more yogurt and a few splashes of milk.
Would anyone know why the batter didn't come together properly?
Rating: Unrated
04/27/2010
Yummy delicious! I made a few changes too. I used 1 c. applesauce and 1/2 c. vanilla yogurt, added raisins, used brown sugar, and put 1/2 t ginger and 1/2 t cinnamon.
Rating: Unrated
02/27/2009
These were incredibly moist. I doubled the recipe so thank goodness for the food processor (5 cups of grated carrots is a lot of work). I made my own mix of spices: cinnamon, ground ginger, ground cloves, and lots of nutmeg. I'd imagine these would be bland without going a bit heavy on the spices.
Rating: Unrated
01/21/2009
I followed the recipe exactly, but found these very bland and tasteless. I'll go back to my old carrot muffin recipe now.
Rating: Unrated
12/09/2008
If you're in the German speaking part of Europe try the Lebkuechen spice, it has the same flavour with a little anise added. You can also buy honey Lebkuechen spices, it's a bit sweeter and milder than the other one.
Rating: Unrated
11/03/2008
Just made these and they were fantastic! They taste like the pricey muffins you'd get in a cafe. I have a feeling I will be making these quite a bit this winter.
Rating: Unrated
09/10/2008
Pumkin pie spice has cinnamon, nutmeg, ginger, cloves and mace in it. Try Chinese Five Spice powder as an alternative.
Rating: Unrated
09/06/2008
I live in Europe and don't have a single clue of what and where can I find the pumpkin-pie spice... These muffins seem so delicious and I'd really like to try them. If anyone can tell me something about that spice I'll be gratefull!
Rating: Unrated
08/15/2008
MAKE YOUR OWN PUMPKIN PIE SPICE REALLY DREW MY ATTENTION AND I HAD TO GET THE RECIPE FOR THIS FALL. IN THE MEANTIME I WILL TRY TO USE UP ALL THE OLD I HAVE IN THE HOUSE.
Rating: Unrated
06/17/2008
The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!
Rating: Unrated
02/01/2008
these are amazing! the carrots and the yogurt keep them moist for days... and i like to go a little more heavy on the spices because the carrots can handle it!
Rating: Unrated
01/13/2008
Made these 'little wonders' and received raved from my kids...!
All Reviews for Spiced Carrot Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Spiced Carrot Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
