Carrot Cake Muffins

Breads and Muffins

Carrot Cake Muffins

“Like their namesake cake, these muffins will transport you back to your grandmother’s kitchen. Perfect served with eggs and fresh fruit.” —Innkeeper, Strawberry Creek Inn


Servings: Makes 12 Muffins

1¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt
¾ cup whole plain yogurt
1 tablespoon vanilla extract
2 ounces olive oil
10 ounces sugar
3 large eggs
3–4 raw carrots, grated
1¹/₃ cups toasted walnuts, chopped
²/₃ cup rum soaked raisins*


Preheat oven to 350°F. In a large bowl, sift together flour, baking powder, baking soda, cinnamon and salt. In a separate medium bowl, whisk together yogurt, vanilla extract, olive oil, sugar and eggs. Add wet mixture to dry mixture, mixing until just combined. Fold in carrots, walnuts and raisins. Using an ice-cream scoop, scoop muffin batter into a well-buttered or sprayed muffin pan; batter should just reach the tops of the muffin tin. Place muffin pan on center oven rack and bake 25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before removing from muffin tins and serving. For raisins: Pour 2 tablespoons rum over dry raisins and add enough hot water to cover. Soak 15 minutes; pour off water and allow raisins to dry.