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Spiced Carrot Muffins

To make your own pumpkin-pie spice, combine one and a half teaspoons ground cinnamon with one-quarter teaspoon each ground ginger and nutmeg.

  • prep: 10 mins
    total time: 45 mins
  • yield: Makes 12

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Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons pumpkin-pie spice
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cups plain yogurt
  • 4 tablespoons melted unsalted butter
  • 1 large egg
  • 2 cups peeled, shredded carrots (about 5 medium)

Cook's Note

The batter goes in the paper-lined muffin tin, then into the freezer. Once frozen, the individual cups can be transferred to plastic storage bags. Be sure to bake the batter in a muffin tin, though, to give the muffins shape.

Directions

  1. Step 1

    Line 12 cups (each 2 1/2 inches wide) of a standard muffin tin with paper liners; set aside. In a large bowl, stir together flour, sugar, pumpkin-pie spice, baking powder, baking soda, and salt; set aside.

  2. Step 2

    In a separate bowl, whisk together yogurt, butter, and egg. Make a well in the center of the dry ingredients and add yogurt mixture. Stir until just combined. Fold in carrots.

  3. Step 3

    Spoon batter into prepared muffin cups. (If desired, muffins can be baked immediately in a 375-degree oven for about 20 minutes.) Freeze until firm, about 30 minutes, then cover tin with plastic wrap, and freeze until ready to bake, up to 3 months.

  4. Step 4

    Preheat oven to 375 degrees. Bake muffins (still frozen) until a toothpick inserted in center of one comes out clean, about 30 minutes. Transfer to a rack. Serve warm or at room temperature.

Source
Everyday Food, January/February 2004

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Reviews (35)

  • 9 Apr, 2014

    I haven't tried this recipe yet but check that there is a difference between the ingredients quantities in the video recipe (http://www.marthastewart.com/909701/make-ahead-carrot-muffin-recipe) and this one. The one from the video calls for 2 1/4 flour and 1 1/4 yogurt.

  • 16 Mar, 2014

    I followed the recipe and just like a number of other reviewers, the recipe came out incredibly dense. I will say that I shredded my carrots a few days ago and they were not watery so perhaps the recipe is overcompensating for anticipated watery carrots. I was tempted to add more liquid but I decided to trust the recipe. Well the muffins are incredibly dense and ugly but very tasty. For anyone who said that it was not spicey, mine were very spicey. Check the exp. date on your spices.

  • 19 Sep, 2013

    Just ate one warm from the oven. They are tasty and very moist, even though the batter was pretty stiff and dry. They didn't brown on top, so not the prettiest. Next time I might sprinkle with cinnamon sugar. I subbed vanilla yogurt for plain and cut the sugar in half. They are sweet enough for me, but my kids might balk. I subbed (Vermont made) sunflower oil for butter which gives them a wonderful nutty flavor. Spice is mild. All in all, easy and tasty.

  • 16 Oct, 2012

    I put a cream cheese glaze on them (Thinned cream cheese frosting) while they were still just a bit warm. Even more delicious!

  • 27 Sep, 2012

    My family and coworkers loved this recipe! The 1st time I made it, I had to use vanilla yogurt as that's all I had. The second time, I doubled the recipe and used half vanilla yogurt and half plain nonfat Greek. Both were delicious! The spice is mild, but noticeable. Adding more would probably be fine. And a note: the dough does seem dry before adding the carrot. I think this is intentional, as carrot is very moist. Mine turned out moist, tender and gently spiced; nice!

  • 20 Sep, 2012

    My go-to carrot muffin recipe. I love that this recipe has less fat and sugar than its peers. People having trouble with dry dough may have too much flour. I measured by weight (1.75 c = 7.75 oz) and ended up using about 1.5 cups from packed canisters. The batter was still dry until the carrots moistened it, but you need that dryness to counter the carrots' moisture. As for spiciness, the mostly-cinnamon mixture didn't overwhelm the carrots but left a lingering heat that I liked.

  • 28 Oct, 2011

    These were moist and delicious, delicate texture, just the right amount of sweetness. I did add a splash of heavy cream because I only had fat free greek yogurt. Also added melted coconut oil to the melted butter, about 3 tbsp or so. The batter was very stiff, it did soften a little when I added the shredded carrots. My daughters loved them!

  • 15 Oct, 2011

    we made these for a brunch, and thought there were good, and not too sweet, good option instead of toast or flapjacks

  • 2 Oct, 2011

    I followed the recipe to a "t" and they turned out terrible. When I mixed the wet and dry I knew something was off, it was like pastry dough, dry and impossible to stir. When baked, they're hard bullets and not sweet, tasty or flavourful. Thumbs down to this recipe, I think they missed an ingredient or four!

  • 6 Sep, 2011

    The dough was very stiff until i stirred in the carrots and it became softer. The muffins came out nice and moist. The family liked them a lot.

  • 18 Apr, 2011

    Very disappointed in this recipe. Like others I had to add yogurt, and then had to add significatly to the cooking time. On top of that, "spice" should not be in the name of these muffins. I added more pumpkin pie spice than called for and they were still terribly bland. I don't recommend this recipe at all.

  • 21 Nov, 2010

    This is the 2nd time I've made the muffins -- the 1st time I had the pizza dough consistency pre-bake too. I added extra yogurt and grated zucchini this time -- they are so moist and yummy this time!

  • 22 Oct, 2010

    The muffins tasted great! My 4 yr old and 17 month old daughters both liked them, and my husband said his co-workers enjoyed them.

    I do have to say I followed the recipe exactly, but the batter came out more like a pizza dough, so I added more yogurt and a few splashes of milk.

    Would anyone know why the batter didn't come together properly?

  • 27 Apr, 2010

    Yummy delicious! I made a few changes too. I used 1 c. applesauce and 1/2 c. vanilla yogurt, added raisins, used brown sugar, and put 1/2 t ginger and 1/2 t cinnamon.

  • 27 Feb, 2009

    These were incredibly moist. I doubled the recipe so thank goodness for the food processor (5 cups of grated carrots is a lot of work). I made my own mix of spices: cinnamon, ground ginger, ground cloves, and lots of nutmeg. I'd imagine these would be bland without going a bit heavy on the spices.

  • 21 Jan, 2009

    I followed the recipe exactly, but found these very bland and tasteless. I'll go back to my old carrot muffin recipe now.

  • 9 Dec, 2008

    If you're in the German speaking part of Europe try the Lebkuechen spice, it has the same flavour with a little anise added. You can also buy honey Lebkuechen spices, it's a bit sweeter and milder than the other one.

  • 3 Nov, 2008

    Just made these and they were fantastic! They taste like the pricey muffins you'd get in a cafe. I have a feeling I will be making these quite a bit this winter.

  • 10 Sep, 2008

    Pumkin pie spice has cinnamon, nutmeg, ginger, cloves and mace in it. Try Chinese Five Spice powder as an alternative.

  • 6 Sep, 2008

    I live in Europe and don't have a single clue of what and where can I find the pumpkin-pie spice... These muffins seem so delicious and I'd really like to try them. If anyone can tell me something about that spice I'll be gratefull!

  • 15 Aug, 2008

    MAKE YOUR OWN PUMPKIN PIE SPICE REALLY DREW MY ATTENTION AND I HAD TO GET THE RECIPE FOR THIS FALL. IN THE MEANTIME I WILL TRY TO USE UP ALL THE OLD I HAVE IN THE HOUSE.

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 17 Jun, 2008

    The only hard part was shredding the carrots, and I was out of plain yogurt so I had to use vanilla and a little sour cream, but they still turned out great!

  • 1 Feb, 2008

    these are amazing! the carrots and the yogurt keep them moist for days... and i like to go a little more heavy on the spices because the carrots can handle it!

  • 13 Jan, 2008

    Made these 'little wonders' and received raved from my kids...!