Carrot Currant Muffins
User Reviews
5
Carrot Currant Muffins
Description
The recipe begins by soaking rolled oats in milk, yogurt, and vinegar to soften the oats and activate leavening. Meanwhile, dry ingredients including all-purpose and whole wheat flours, baking powder, baking soda, cinnamon, allspice, nutmeg, and salt are mixed separately. After soaking, the wet oat mixture is combined with egg, melted butter, applesauce, vanilla extract, brown sugar, grated carrots, and currants. The dry ingredients are then sifted into the wet mixture to avoid clumps and gently folded until just combined, preserving slight texture.
Chopped walnuts provide nutty crunch scattered throughout the batter. The muffins bake at 375°F in a greased pan until risen and golden. The optional cinnamon sugar topping boosts flavor and adds a thin crust. The muffins emerge moist, slightly dense with the chew of oats enhanced by the juicy carrots and tart currants.
These muffins work well as a wholesome breakfast or snack option, combining sweetness with spice and texture from oats, nuts, and fruit. They pair aptly with a warm drink and can be enjoyed slightly warmed.
Leftover muffins can be stored wrapped in an airtight container for up to four days. Reheating gently refreshes their texture.
Ingredients
- 1 cup rolled oats old-fashioned
- ¾ cup milk or dairy-free milk
- ¼ cup yogurt plain, Greek
- 1 TBSP vinegar
- 1 cup all-purpose flour
- ¼ cup whole wheat flour or white whole wheat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp allspice
- ¼ tsp salt
- ⅛ tsp ground nutmeg
- 1 egg large
- ¼ tsp vanilla
- ¼ cup butter melted and cooled slightly
- ¼ cup applesauce unsweetened
- ⅓ cup brown sugar packed
- 1 cup carrot shredded/grated
- ⅓ cup currants
- ½ cup walnut baking, chopped
- cinnamon sugar optional, for topping
Instructions
- In a large mixing bowl, combine oats, milk, yogurt and vinegar in a mixing bowl, stir to coat, and allow to sit for 30-60 minutes to soften the oats (oatmeal style!) and give the vinegar a chance to work its magic. You can also pull your egg and carrots from the fridge to reach room temperature alongside it for best results. Out of all three test batches, the one I set out for an hour came out the fluffiest!
- Next preheat the oven to 375 F and grease a non-stick muffin pan by spritzing with spray oil or butter.
- In a clean bowl, combine flours, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt.
- In the bowl with the wet oat mixture, stir in egg, butter, applesauce, vanilla, brown sugar, carrots, and currants and mix with a fork until fully incorporated.
- Whisk together the dry ingredients and, using a sifter or a sieve, sift the flour mixture into the carrot mixture slowly, stirring with a fork to combine. Mix until just combined, avoiding over mixing the batter.
- Lastly, fold in the walnuts. Your final batter should be thick, sticky, and springy and your fork should almost be able to stand upright in the batter.
- Pour into greased muffin tin. For small muffins, you can divide the batter equally into 12 muffins but I prefer to fill 10 of the 12 at least 3/4 of the way full, for larger muffins with a bit of a muffin top. For a slightly sweeter muffin, top each with an optional sprinkling of cinnamon sugar.
- Set your muffin tin atop an aluminum baking sheet (optional; this helps prevent the bottoms from over browning) and bake for 12-15 minutes for 12 smaller muffins and 18-20 minutes for 10 larger muffins.
- Test with a toothpick and allow to cool to room temperature before faceplanting.
- See post below for optional icing recipe.
Notes
- Store leftover muffins individually wrapped in an airtight container for up to four days to maintain freshness.
- These muffins can be enjoyed as a nutritious snack or a quick breakfast option.
- Reheat muffins briefly before serving to bring out their flavors and soften texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 194 kcal
% Daily Value*
| Calories | 194kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 25mg | 8% |
| Sodium | 159mg | 7% |
| Potassium | 223mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 1949IU | 39% |
| Vitamin C | 1mg | 1% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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