Cinnamon-Carrot Muffins

Photo: John Kernick

This crowd-pleasing recipe makes use of all the leftover carrots in your crisper.


  • ¾ cup all-purpose flour

  • ½ cup whole-wheat flour

  • 2 tablespoons wheat germ

  • 1 teaspoon ground cinnamon

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • teaspoon kosher salt

  • cup vegetable oil

  • cup buttermilk

  • 2 large eggs

  • ¾ cup light brown sugar

  • 2 cups finely grated carrots (4-5 carrots)


  1. Preheat oven to 350 degrees.

  2. Line a standard muffin tin with paper cups.

  3. Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk remaining ingredients in a separate bowl. Fold dry ingredients into wet and mix until just combined.

  4. Spoon batter into cups.

  5. Bake until a toothpick inserted in the center of a muffin comes out clean, about 22 minutes. Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

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