These Carrot Currant Muffins muffins are fluffy, flavorful, and loaded with nutrients! They make carrot cake for breakfast a totally acceptable option!
Confession: I dread being asked what my favorite food is. I clam up, nervously searching my brain, hoping that my indecision will lift its grip on me for just long enough to come up with an acceptable answer:
“Oh come on, you must have a favorite!?”
“Ha. Ha. That’s a food group. Seriously though, what’s your fav…”
At this point I’m usually wide-eyed and biting my lip. I don’t know. I just don’t.
But if you ask me what my favorite dessert is….
Boom! Didn’t even stutter.
I can even tell you what exact type of carrot cake is my most favoritest. Publix. Hands down. Done deal.
I’ll eat it for breakfast, lunch, and dinner if I have the chance. Oh and I did have the chance. One word: Pregnancy. Spending the last month of my preggo plague in Pensacola, Florida meant there was a giant bar of carrot cake in my hotel mini fridge at all times. It really did make a fantastic breakfast. Adding coffee and a banana makes just about any food a breakfast food in my book!
Carrot Currant Muffins
(makes 10-12 fluffy muffins)
For those of you slightly confused over the use of currants in this recipe, fear not! They’re essentially the darling of the raisin family. Smaller and more flavorful than their popular counterpart, currants are made from seedless red or black grapes while raisins are made from white grapes. You can find them in the dried fruit aisle in many if not most grocery stores. Different varieties exist but I always grab the Sunmaid’s Zante Currants in the orange box!
Can’t find them? Grab a box of raisins or skip the dried fruit entirely and stir in some extra walnuts! As for the spoonful of vinegar, it takes your milk from plain old milk to fancy schmantzy “buttermilk” and adds a wee bit of extra fluff factor to the muffins. Game on.
super simple cream cheese icing
- 4 TBSP cream cheese, softened to room temperature
- 1/2-1 TBSP milk or coconut milk
- a teeny drop of vanilla, to taste
- 1.5-2 cups powdered sugar
Carrot Currant Muffins
- 1 cup of old-fashioned rolled oats
- 3/4 cup milk or dairy-free milk
- 1/4 cup plain Greek yogurt
- 1 TBSP vinegar
- 1 cup all-purpose flour
- 1/4 cup whole wheat flour or white whole wheat flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp allspice
- 1/4 tsp salt
- 1/8 tsp ground nutmeg
- 1 large egg
- 1/4 tsp vanilla
- 1/4 cup butter, melted and cooled slightly
- 1/4 cup unsweetened applesauce
- 1/3 cup brown sugar, packed
- 1 cup shredded/grated carrots
- 1/3 cup currants
- 1/2 cup chopped baking walnuts
- cinnamon sugar for topping (optional)
- 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.
so . . . how were they!?
“So what’s your favorite vegetable?”