Anytime Yogurt Carrot Muffins

I don't bake. So these muffins had to be easy to understand, with no wonky ingredients. First you mix the dry ingredients. Then you mix the wet. Add the wet to the dry, yadda yadda yadda. About thirty minutes later, and look at those little crests and peaks! The raisins add little pockets of sweet here and there, the carrots add a delicious, delicate moisture and the yogurt adds this gorgeous subtle tang.
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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 10 min
  • Yield: 6 servings
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1/4 cup canola oil, plus more for the tin

2 cups all-purpose flour

1/2 cup coconut sugar (granulated sugar is fine; see Cook's Note)

1 tablespoon baking powder

1 pinch kosher salt

1 cup plain full-fat Greek yogurt

1 cup grated carrots (from about 2 medium carrots)

1 large egg

Three 1-ounce boxes raisins

Unsalted butter, at room temperature, for serving


  1. Preheat the oven to 400 degrees F. Coat a 6-cup muffin tin with a little bit of canola oil or use muffin liners.
  2. Mix together the flour, coconut sugar, baking powder and salt in a large bowl.
  3. Stir together the Greek yogurt, carrots, eggs and oil in a separate large bowl until incorporated. Add the raisins and stir to combine. Pour the yogurt mixture into the bowl with the dry ingredients and stir, using a wooden spoon, until just incorporated. (But not TOO too much.)
  4. Use an ice cream scoop to evenly pack the mixture among six muffin cups. Bake until the tops are puffed and golden brown, 20 to 30 minutes.
  5. Let rest for a few minutes, then pop them out and eat as you want! Serve with butter if desired.  

Cook’s Note

I use coconut sugar in these, but you can swap in granulated sugar if you want. I dig the coconut sugar because it's mellower in flavor.

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