THE RECIPE JOURNAL · Breakfast
Carrot-Infused Apple Muffins
These muffins combine the natural sweetness of apples with a subtle hint of carrot for a delightful twist on a classic treat. Perfect for breakfast or a cozy snack, they’re both tasty and wholesome.
FROM THE KITCHEN • Carrot-Infused Apple Muffins
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
First, heat your oven to 350°F (175°C) and either grease a 12-cup muffin tin or line it with paper liners. In a big bowl, mix together the flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg. In another bowl, whisk the yogurt, buttermilk, oil, egg, and vanilla until smooth. Pour the wet ingredients into the dry and gently fold them together just until the flour disappears—try not to overmix. In a separate bowl, combine the chopped apple, grated carrot, and walnuts, then fold them into the batter. Scoop the batter evenly into your muffin cups and pop them in the oven. Bake for about 17 to 19 minutes, or until the tops are golden and a toothpick comes out clean. Let the muffins sit in the pan for a few minutes before moving them to a wire rack to cool completely.
Why you’ll love it
These muffins combine the natural sweetness of apples with the subtle earthiness of carrots. They are moist, flavorful, and packed with nutrients. Plus, they make a great snack or breakfast treat for any time of day.
How to serve
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair well with a hot cup of tea or coffee, making them perfect for a cozy morning or afternoon snack.
Storage & leftovers
Store muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the refrigerator for up to a week, or freeze them individually wrapped for up to three months. Defrost at room temperature before serving.
