Reviews (38)

292 Ratings

5 star values: 40
4 star values: 56
3 star values: 115
2 star values: 66
1 star values: 15

Anonymous

04/22/2020

Love it. They are now my favorites, and because I don't have yogurt at hand, I decided to use buttermilk and they still came out moist and perfect.

Anonymous

10/04/2016

Oohh la la. I made these specifically to get more carrots into the diet of my 11 month old. He LOVES them, and so do my husband and I. A few adjustments for baby: -halved the salt -halved the sugar -full fat yogurt -subbed coconut oil for butter This one's a keeper! We also used rainbow carrots from Trader Joe's, so these came out almost confetti-like!

Anonymous

02/21/2016

What a great healthy version of carrot muffins! I added a bit of vanilla and a bit more cinnamon along with a small splash of milk. I also made a light cream cheese frosting. My preschooler and hubby loved them.

Anonymous

12/30/2015

I agree. There is a difference in this RECIPE and the VIDEO. Difference being: VIDEO says 2 1/4 C flour, 1 1/4 C yogurt, and 2 eggs.

Anonymous

04/09/2014

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.

Anonymous

03/16/2014

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.

Anonymous

09/19/2013

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.

Anonymous

10/16/2012

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

Anonymous

09/27/2012

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!

Anonymous

09/20/2012

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.

Anonymous

10/28/2011

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!

Anonymous

10/15/2011

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

Anonymous

10/02/2011

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!

Anonymous

09/06/2011

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.

Anonymous

04/18/2011

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.

Anonymous

11/21/2010

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!

Anonymous

10/22/2010

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?

Anonymous

04/27/2010

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.

Anonymous

02/27/2009

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.

Anonymous

01/21/2009

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

Anonymous

12/09/2008

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.

Anonymous

11/03/2008

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.

Anonymous

09/10/2008

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

Anonymous

09/06/2008

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!

Anonymous

08/15/2008

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.

Anonymous

06/17/2008