• Preparation Time 20 minutes
  • Baking Time 25 minutes
  • Makes 12 muffins
  • Freezing Excellent
  • Moist and Crunchy Carrot Muffins
    Moist and Crunchy Carrot Muffins

Ready.
Set.
Make.

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Lets Make

Ingredients

  • Topping
  • ½ cup Robin Hood® Whole Wheat All Purpose Flour
  • ½ cup chopped pecans or walnuts (optional)
  • 1/3 cup SUGAR IN THE RAW ® Natural Turbinado Sugar
  • ½ tsp cinnamon
  • ¼ cup butter, melted
  • Muffins
  • 2 cups Robin Hood® Whole Wheat All Purpose Flour
  • 1 cup packed brown sugar
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp nutmeg
  • ¼ tsp salt
  • 1 cup unflavoured yogurt
  • 1/3 cup Canola or Vegetable Oil
  • 1 egg
  • 3 cups grated carrots

Serving Size: 12 muffins

Next

Directions

Serving Size: 12 muffins

  • Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.
  • Topping : Combine flour, nuts, sugar and cinnamon in a medium bowl. Add melted butter and stir until mixture comes together. Reserve.
  • Muffins : Combine flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
  • Whisk yogurt, oil and egg together in a separate large bowl.  Stir in carrots. Add carrot mixture to flour mixture.  Stir until flour is combined.
  • Fill prepared muffin cups.  Place reserved topping on muffins.
  • Bake in preheated oven 22 to 25 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.
Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.

Topping : Combine flour, nuts, sugar and cinnamon in a medium bowl. Add melted butter and stir until mixture comes together. Reserve.

Muffins : Combine flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.

Whisk yogurt, oil and egg together in a separate large bowl.  Stir in carrots. Add carrot mixture to flour mixture.  Stir until flour is combined.

Fill prepared muffin cups.  Place reserved topping on muffins.

Bake in preheated oven 22 to 25 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.

Finish

Finished!

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