Cinnamon Carrot Muffins Recipe
Prep Time:
40 minutes
Cook Time:
15 minutes
Servings:
12 Muffins
Ingredients
  • 1 cup carrots, peeled and grated
  • 1 cup carrots, chopped and puree
  • 1¾ cups whole wheat flour
  • 4 teaspoon ground cinnamon, divided
  • 1 teaspoon nutmeg
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup golden raisins, tossed in 1 teaspoon flour
  • ½ cup pecans, roughly chopped
  • ½ cup unsalted butter, melted
  • ½ cup maple syrup
  • 2 eggs, room temperature
  • 1 cup plain Greek yogurt
  • 2 teaspoon vanilla extract, divided
  • For the topping
  • 4 tablespoon unsalted butter (melted)
  • ¾ cup all purpose flour
  • ⅓ cup brown sugar
Directions
  1. Preheat the oven to 425 F. Butter 12 muffin cups or line them with liner papers.
  2. Using a small pot, fill it with water and add the chopped carrots. Let it boil, then reduce to simmer. Cook for 30 minutes or until it's tender. Drain the water and blend the carrots in a food processor until smooth. Set aside.
  3. In a large bowl, combine flour, spices, baking powder, baking soda and salt. Mix well with a whisk.
  4. In a separate small bowl, mix the raisins with 1 teaspoon flour.
  5. Add the grated carrots, chopped pecans, and floured raisins to the dry ingredients. Stir until it's well combined.
  6. In a medium bowl, whisk together the melted butter and maple syrup until it's well incorporated.
  7. Add the eggs, greek yogurt, pureed carrots, and vanilla until it's well combined.
  8. Pour the wet ingredients into the flour mixture then fold with a wooden spoon or rubber spatula until well combined. Don't over mix. The batter should be thick and lumpy.
  9. In a small bowl, mix together the melted butter, flour, brown sugar, cinnamon, and vanilla extract to make the topping. Keep mixing until it becomes crumbly.
  10. Divide the muffin batter evenly between the muffin cups, then sprinkle the topping evenly on top of the batter.
  11. Bake for 15 minutes, or until a toothpick inserted into the center of the muffins comes out clean.
  12. Place the muffin tin on a cooling rack to cool for 10 minutes before serving.