Go Back
Yogurt carrot cake muffins not only provide a delightful twist on a classic dessert but also incorporate healthier ingredients that make them a fantastic option for those looking to indulge without the guilt. Using yogurt in baking is an excellent way to add moisture and a subtle tanginess, while carrots contribute natural sweetness and a bounty of nutrients. These muffins are perfect for breakfast, an afternoon snack, or even a light dessert, making them a versatile addition to any meal plan.

Moist Yogurt Carrot Cake Muffins

Discover the joy of baking with these moist yogurt carrot cake muffins that put a healthy spin on a classic favorite. Combining the natural sweetness of carrots with creamy yogurt, these muffins are bursting with flavor while offering nutritional benefits. Perfect for breakfast or as a snack, they provide a guilt-free indulgence. Learn the ingredients, mixing techniques, and baking tips to create fluffy, delicious muffins your whole family will love. Enjoy the deliciousness and healthiness in every bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1 cup shredded carrots (about 2 medium carrots)

1/2 cup unsweetened applesauce

1/2 cup plain yogurt (Greek or regular)

1/2 cup granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/2 cup crushed walnuts or pecans (optional)

1/2 cup raisins or dried cranberries (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.

    Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

      Combine Wet Ingredients: In another bowl, mix the shredded carrots, applesauce, yogurt, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and well blended.

        Combine Wet and Dry: Gradually incorporate the wet mixture into the dry ingredients, stirring gently until just combined. Avoid over-mixing.

          Add Nuts and Dried Fruits: If using, fold in the crushed walnuts or pecans and the raisins or dried cranberries until evenly distributed.

            Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

                Cool: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy these moist and delicious yogurt carrot cake muffins warm or at room temperature. Perfect for breakfast or as a wholesome snack!

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins