Posted by Amy Andrews

Categories Breads, Rolls & Muffins, Brunch & Breakfast

Comments No comments yet

Carrot Muffins for the Morning


Many versions of “Morning Glory” muffins abound, but I like these from Dorie Greenspan the best.  They have a light texture, a customizable assortment of add-ins (carrots, coconut, nuts, currants), and are just sweet enough, so you don’t overdose on sugar.  I have one kid who doesn’t like raisin-y anything, so I fill a couple muffin cups “currant-free” then add the currants to the remaining batter and carry on.


Carrot Muffins for the Morning

Yield: 12 muffins


  • 2 cups whole grain spelt flour
  • 3/4 cup packed brown sugar (try India Tree's light muscovado)
  • 1 ½ tsp. cinnamon, ground
  • 1 tsp. baking powder
  • 1/2 tsp. ginger, ground
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 3/4 cup buttermilk or whole milk
  • 2/3 cup canola oil
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 cup shredded carrots
  • 1/2 cup unsweetened flake coconut (I like large flakes, but any size is fine)
  • 1/3 cup pecans or walnuts, toasted, cooled and chopped
  • 2 Tbsp. dried currants


  1. Preheat oven to 375 degrees F. Line a 12 cup muffin pan with paper liners.
  2. In large bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking powder, ginger, baking soda, and salt.
  3. In large glass measuring cup, whisk the milk, oil, eggs, and vanilla extract. Pour over dry ingredients and mix gently with a wooden spoon or rubber spatula until just combined, do not over mix. Stir in the carrots, coconut, nuts, and currants.
  4. Portion batter into the paper-lined muffin cups and bake for about 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Cool for 5 minutes then transfer muffins out of the pan to a cooling rack.



Leave a Comment




Please wait...


Thanks for joining the conversation.

You will be notified every time a new comment is added to: Carrot Muffins for the Morning.