- Carrot Cake Muffins
Carrot Cake Muffins
Meal Tags: Breakfast, Brunch, Make-ahead, Snack
Dietary Tags: Pescatarian, Vegetarian
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 cup butter, at room temperature
- 2/3 cup brown sugar
- 1 cup plain yogurt
- 1 large egg
- 1 tsp vanilla extract
- 4 carrots, peeled and grated
- 1/2 cup chopped pecans
Preheat the oven to 375°F. Line a 12-cup muffin tin with parchment liners. Set it aside.
In large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set it aside.
In another large bowl, beat the butter and brown sugar until they are light and fluffy. Beat in the yogurt, egg, and vanilla extract.
Pour the dry ingredients into the wet ingredients and mix until combined. Fold in the carrots and pecans.
Use an ice cream scoop to scoop the batter into the prepared muffin tin.
Bake until the muffins are golden and a toothpick inserted into the center comes out clean, 22 to 25 minutes.
Allow the muffins to cool for 5 minutes before enjoying or store them in the refrigerator for up to 5 days or in the freezer for up to 3 months.