Carrot-Currant Muffins

With a pinch of cinnamon and a handful of dried currants, these moist muffins taste like a hybrid of carrot and spice cake.

  • Prep:
  • Total Time:
  • Yield: Makes 14
Carrot-Currant Muffins

Photography: Yunhee Kim

Source: Martha Stewart Living, November 2011


  • Vegetable oil cooking spray
  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • Coarse salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup plain low-fat yogurt
  • 1/4 cup vegetable oil
  • 2 large eggs, plus 2 large egg whites
  • 2 cups grated carrots (from about 2 large carrots)
  • 1/2 cup dried currants


  1. Preheat oven to 350 degrees. Line 14 cups of two 12-cup muffin tins with baking cups, and lightly coat each with cooking spray.

  2. Whisk together flours, sugar, baking powder, 1/2 teaspoon salt, and the cinnamon in a large bowl. Whisk together yogurt, oil, eggs, and egg whites in a medium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrots and currants until combined.

  3. Spoon batter into baking cups until each is three-quarters full. Bake until a toothpick inserted into the center of each comes out clean, about 25 minutes. Transfer pans to wire racks, and let cool for 10 minutes. Turn out muffins onto racks, and let cool completely.


Parsnip-Rosemary Variation: For a more savory combination, omit the cinnamon, carrots, and currants. Fold in 1 cup grated parsnip (from 2 medium parsnips) and 3/4 teaspoon chopped fresh rosemary at the end of step 2. Sprinkle each muffin with a pinch of coarse salt before baking.


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