These whole wheat carrot muffins are a healthier breakfast option without sacrificing any flavor. Make them ahead and share with friends for a tasty treat!
Total Time:45 minutes
For the muffins:
2 cups (260 gm) whole wheat flour
1–1/2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
½ teaspoon allspice
2 large eggs, at room temperature
1/3 cup (80 mL) canola or vegetable oil
1–1/4 cup (250 gm) brown sugar, packed (see notes)
1 cup (225 gm) full-fat Greek yogurt, at room temperature (see notes)
1–1/2 cups (160 gm) grated carrots
1 cup (150 gm) raisins
For the topping:
¼ cup (50 gm) brown sugar, packed,
1–1/2 tablespoons all-purpose flour
¼ teaspoon cinnamon
1 tablespoon unsalted butter, at room temperature
Move a rack to the upper third of the oven and preheat to 400 degrees. Prepare a muffin tin with 12 liners.
In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and allspice. In a separate bowl, combine the eggs, oil, brown sugar, and yogurt.
Add the liquid ingredients to the dry ingredients and fold just until almost combined. Add in the carrots and raisins and stir just until combined. Do not overmix.
Divide the batter up between the muffin tins, filling until about 3/4 of the way full.
In a small bowl, combine the brown sugar, all-purpose flour, and cinnamon for the topping. Use the back of a fork to cut in the butter until pea-sized clumps form. Sprinkle the mixture over the top of the muffins. Bake for 20 minutes or until a cake tester or toothpick inserted comes out barely clean. Be careful to not overbake!
You can reduce the sugar in muffins by ¼ cup for fewer calories, if desired. The additional sugar enhances the sweetness, but a single cup of sugar produces a satisfactory muffin as well. I prefer the recipe as is.
You can substitute buttermilk or sour cream for the full-fat Greek yogurt, but do not use a low-fat version of any of these options.