Easy Carrot Muffins Recipe – Yogurt & Vanilla Spiced Bake

Last Updated on 6 months ago by Neha Deshmukh

Easy Carrot Muffins Recipe – Yogurt & Vanilla Spiced Bake

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick and easy bake that’s also delicious. These carrot muffins are exactly that – soft, subtly sweet, and packed with goodness. I first made these when my little one started demanding more veggies, and honestly, they’ve become a family favourite! They’re perfect for breakfast, a snack, or even a little treat with your evening chai.

Why You’ll Love This Recipe

These aren’t your average, dry carrot muffins. The yogurt keeps them incredibly moist, and the vanilla adds a lovely warmth. Plus, they come together super quickly – perfect for when you need a homemade treat but don’t have hours to spend in the kitchen. They’re also wonderfully adaptable, so you can tweak them to your liking (more on that later!).

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 1 ⅓ cup flour (about 156g)
• 1 teaspoon baking powder (5g)
• ½ teaspoon baking soda (2.5g)
• ¼ teaspoon salt (1.25g)
• 1 cup plain yogurt (240ml)
• ⅓ cup oil (about 80ml)
• ¾ cup granulated white sugar (150g)
• ¾ cup grated carrot (about 85g)
• ½ teaspoon vanilla extract (2.5ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference:

• Yogurt is key: Don’t skip the yogurt! It’s what makes these muffins so incredibly moist and tender. I usually use full-fat yogurt for the best texture, but low-fat works too.
• Oil Choice: I prefer using a neutral-flavored oil like sunflower or canola oil. You could also use melted coconut oil for a subtle coconut flavour.
• Whole Wheat Wonder: Feel free to substitute up to half of the all-purpose flour with whole wheat flour for a slightly nuttier flavour and added fibre. It works beautifully!

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, preheat your oven to 180°C (350°F). Line a muffin pan with paper liners – this makes cleanup a breeze!
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is nicely combined.
3. In a separate bowl, whisk together the yogurt and oil until it’s smooth and creamy.
4. Now, add the sugar and vanilla extract to the yogurt mixture. Whisk until the sugar is completely dissolved.
5. Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Don’t overmix – a few lumps are okay! Overmixing develops the gluten and can make the muffins tough.
6. Gently fold in the grated carrots. Again, be careful not to overmix.
7. Using an ice cream scoop (this is my secret weapon for even muffins!), fill the muffin liners about ¾ full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the centre comes out clean.
9. Let the muffins cool completely in the pan before serving or storing. Trust me, the wait is worth it!

Expert Tips

• Grate your own carrots: Pre-shredded carrots can be a bit dry. Grating them yourself ensures maximum moisture.
• Don’t overfill the liners: They’ll overflow while baking!
• Room temperature ingredients: Using room temperature yogurt helps everything blend together more easily.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the yogurt for a plant-based yogurt (like soy or coconut) and use an egg replacer (like flaxseed meal mixed with water) for a delicious vegan treat. My friend, Priya, swears by this!
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Make sure it contains xanthan gum for binding.
• Spice Level: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warmer, more festive flavour.
• Festival Adaptations: These are amazing for Easter brunch or a Spring gathering. A little cream cheese frosting on top takes them to the next level!

Serving Suggestions

These muffins are fantastic on their own, but they’re even better with a dollop of cream cheese or a smear of butter. They also pair perfectly with a cup of masala chai or a glass of cold milk.

Storage Instructions

• Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in an airtight container in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions:

• Can I use brown sugar instead of white sugar? Yes, you can! Brown sugar will give the muffins a slightly more molasses-like flavour.
• Can I add nuts or raisins to the muffins? Absolutely! About ½ cup of chopped nuts (walnuts or pecans are great) or raisins would be delicious.
• How can I tell if the muffins are baked through? The toothpick test is your best friend! If it comes out clean, they’re done.
• What’s the best way to store leftover muffins? An airtight container is key to keeping them moist.
• Can I freeze these muffins? Yes! Let them cool completely, then freeze them in an airtight container for up to 2 months.

Enjoy baking (and eating!) these delightful carrot muffins. Let me know how they turn out in the comments below!