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Carrot Cake Yogurt Muffins

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Delightful muffins that blend traditional carrot cake flavors with the lightness of yogurt, perfect for breakfast or snacks.

Ingredients

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  • 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

  1. Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners, or grease it lightly.
  2. Combine the dry ingredients in a large mixing bowl, whisking together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt until evenly combined.
  3. Mix the wet ingredients in a separate bowl by whisking together the yogurt, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Combine the wet and dry ingredients by pouring the wet mixture into the dry ingredients and gently folding them together until just combined.
  5. Fold in the grated carrots and the chopped walnuts or pecans, if using.
  6. Fill each muffin cup about two-thirds full with batter.
  7. Bake in the preheated oven for 20–25 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool the muffins in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week. For longer storage, freeze for up to 3 months.

Nutrition

Find it online: https://tashirecipez.com/carrot-cake-yogurt-muffins/

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