Carrot-Currant Muffins

With a pinch of cinnamon and a handful of dried currants, these muffins taste like a hybrid of carrot and spice cake.
Martha Stewart Living, November 2011
  • Prep Time 20 minutes
  • Total Time 1 hours 25 minutes
  • Yield Makes 14
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  • Vegetable oil cooking spray
  • 1 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 3/4 cup sugar
  • 2 1/2 teaspoons baking powder
  • Coarse salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup plain low-fat yogurt
  • 1/4 cup vegetable oil
  • 2 large eggs, plus 2 large egg whites
  • 2 cups grated carrots (from about 2 large carrots)
  • 1/2 cup dried currants


  1. Preheat oven to 350 degrees. Line 14 cups of
    two 12-cup muffin tins with baking cups,
    and lightly coat each with cooking spray.

  2. Whisk together flours, sugar, baking
    powder, 1/2 teaspoon salt, and the cinnamon
    in a large bowl. Whisk together
    yogurt, oil, eggs, and egg whites in a
    medium bowl. Fold yogurt mixture into flour mixture, then gently fold in carrots
    and currants until combined.

  3. Spoon batter into baking cups until
    each is three-quarters full. Bake until a
    toothpick inserted into the center of each
    comes out clean, about 25 minutes.
    Transfer pans to wire racks, and let cool
    for 10 minutes. Turn out muffins
    onto racks, and let cool completely.

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