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Carrot Currant Muffins
5 from 18 votes

Carrot Currant Muffins

Carrot Currant Muffins feature a moist oat-based batter with shredded carrots, currants, chopped walnuts, and warming spices like cinnamon, nutmeg, and allspice. The batter is soaked with milk, yogurt, and vinegar before baking, providing a tender crumb with subtle tang and natural sweetness. Optional cinnamon sugar topping adds a slight crunch. These muffins combine texture and flavor suitable for snacks or breakfast.

Prep Time
15 mins
Cook Time
13 mins
Total Time
58 mins
Servings: 12 servings
Calories: 194 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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!
  2. Next preheat the oven to 375 F and grease a non-stick muffin pan by spritzing with spray oil or butter.
  3. In a clean bowl, combine flours, baking soda, baking powder, cinnamon, allspice, nutmeg, and salt.  
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Test with a toothpick and allow to cool to room temperature before faceplanting.
  10. 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

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%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 194

% 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.