This Martha Stewart Carrot Cake Muffins recipe is a moist and spiced muffin recipe, which is made with shredded carrots and plain yogurt. It’s a straightforward recipe, ready in about 40 minutes.
Martha Stewart Carrot Cake Muffins Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup sugar
- 2 teaspoons pumpkin-pie spice
- 2 teaspoons baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cups plain yogurt
- 4 tablespoons melted unsalted butter
- 1 large egg
- 2 cups peeled, shredded carrots (about 5 medium)
How To Make Martha Stewart Carrot Cake Muffins
- Prepare the muffin tin: Line a standard 12-cup muffin pan with paper liners and set aside.
- Mix the dry ingredients: In a large bowl, combine the flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt.
- Whisk the wet ingredients: In another bowl, whisk together the yogurt, melted butter, and egg until smooth.
- Combine the batter: Make a well in the dry mixture and pour in the wet ingredients. Stir gently until just combined, then fold in the shredded carrots.
- Fill the muffin cups: Spoon the batter evenly into the lined muffin cups.
- Freeze if prepping ahead: Freeze the filled tray until firm, about 30 minutes, then cover with plastic wrap and freeze for up to 3 months.
- Bake the muffins: Preheat the oven to 375°F. Bake the muffins—still frozen—until a toothpick inserted in the center comes out clean, about 30 minutes. Cool on a rack before serving.
Recipe Tips
- How to make muffins extra moist: Don’t overmix the batter; stop stirring as soon as the dry ingredients disappear.
- Can I bake the batter right away? Yes—skip freezing and bake for about 20 minutes at 375°F.
- Best way to shred carrots: A box grater works perfectly and creates the soft texture muffins need.
- How to add more mix-ins: Fold in ½ cup raisins, pecans, or walnuts without changing the bake time.
- Why are my muffins crumbly? Too much flour or not enough moisture can cause crumbly texture—spoon and level your flour.
What to Serve With Carrot Cake Muffins
These muffins pair well with breakfast classics or simple snacks:
- Creamy Greek yogurt
- Fresh berries
- Scrambled or soft-boiled eggs
- Hot tea or coffee
How To Store Carrot Cake Muffins
Refrigerate: Store baked muffins in an airtight container for up to 4 days.
Freeze: Freeze baked muffins for up to 3 months. Thaw at room temperature or warm in the oven for a few minutes.
Carrot Cake Muffins Nutrition Facts
- Calories: ~190
- Carbs: ~28g
- Protein: ~4g
- Fat: ~7g
- Fiber: ~1g
- Sugar: ~10g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use Greek yogurt instead of plain yogurt?
Yes, Greek yogurt works well and adds extra richness to the batter.
How do I know when carrot muffins are done?
They’re ready when a toothpick inserted into the center comes out clean.
Can I turn this muffin recipe into a loaf?
Yes—bake in a greased loaf pan at 350°F for about 45–55 minutes.
Why are my muffins not rising?
Check that your baking powder and baking soda are fresh and your oven is fully preheated.
Try More Recipes:
- Martha Stewart Carrot Cake Loaf
- Martha Stewart Carrot Cake Cupcakes
- Martha Stewart Carrot Cake Cheesecake
Martha Stewart Carrot Cake Muffins
Description
Soft, moist carrot muffins made with yogurt and warm spices—perfect for easy breakfasts or desserts.
Ingredients
Instructions
- Line a 12-cup muffin tin with paper liners.
- Mix flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt in a large bowl.
- Whisk yogurt, melted butter, and egg in a separate bowl.
- Add wet ingredients to dry and stir gently. Fold in carrots.
- Spoon batter into muffin cups. Bake immediately at 375°F for 20 minutes, or freeze batter cups and bake from frozen for about 30 minutes.
- Cool on a rack and serve warm or at room temperature.