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Carrot-Currant Muffins

Recipe photo courtesy of Yunhee Kim

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

Source: Martha Stewart Living, November 2011
Total Time Prep Yield




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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How would you rate this recipe?
  • halfnelson79079
    17 AUG, 2018
    This is awesome! While baking the aroma fills my apartment! I do add Tumeric and black pepper! Perfect with a cup of tea on a chilly morning or afternoon! Anxious for oven weather!!raf
  • myi2heavenoutl
    17 JAN, 2018
    I did not use yogurt. I did use sour cream and a touch of milk minus one egg. All eggs were whole. My kids enjoyed them for breakfast.
  • TMdent
    15 MAR, 2012
    very good and moist

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