Spiced Carrot & Apple Muffins Recipe

Introduction

These spiced carrot and apple muffins are a delightful treat that combines sweet fruit with warm spices. Perfect for breakfast or a wholesome snack, they are moist, flavorful, and easy to make.

Ingredients

• 100ml rapeseed oil
• 100ml natural yogurt
• 50ml runny honey
• 2 eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 1 tsp bicarbonate of soda
• 1½ tsp ground mixed spice
• 1 apple, grated
• 1 carrot, grated
• 50g sultanas, raisins, chopped nuts or seeds (optional)

Instructions

1. Step 1: Heat the oven to 180°C (160°C fan) or gas mark 4. Line a muffin tin with nine cases or use squares of baking parchment.
2. Step 2: In a jug, mix together the rapeseed oil, natural yogurt, runny honey, eggs, and vanilla extract until well combined.
3. Step 3: In a separate bowl, combine the self-raising flour, bicarbonate of soda, ground mixed spice, and ¼ teaspoon salt.
4. Step 4: Pour the wet mixture into the dry ingredients, then add the grated apple, grated carrot, and any optional sultanas, raisins, nuts, or seeds.
5. Step 5: Gently fold everything together with a spatula until just combined, taking care not to overmix.
6. Step 6: Spoon the batter evenly into the prepared muffin cases.
7. Step 7: Bake in the preheated oven for 20-22 minutes, or until a skewer inserted into the center of a muffin comes out clean.
8. Step 8: Allow the muffins to cool in the tin for at least 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a nuttier texture, add chopped walnuts or pecans alongside the sultanas or raisins.
• Try swapping mixed spice for cinnamon and nutmeg for a slightly different flavor profile.
• If you prefer a sweeter muffin, increase the honey by an extra tablespoon.

Storage

Store the muffins in an airtight tin at room temperature for up to three days. They also freeze well for up to two months—just defrost overnight before serving. To warm, heat gently in a microwave or oven.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use plain flour instead of self-raising flour?

You can use plain flour, but you’ll need to add 2 teaspoons of baking powder to help the muffins rise properly.

Can I replace the rapeseed oil with another oil?

Yes, a neutral oil like vegetable or sunflower oil works well as a substitute for rapeseed oil.

Spiced Carrot & Apple Muffins Recipe

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★★★★★

4.5 from 99 reviews

• Author: Hailey
• Total Time: 37 minutes
• Yield: 9 muffins 1x
• Diet: Vegetarian

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Description

Delight in these moist and flavorful spiced carrot and apple muffins, perfectly balanced with natural sweetness from honey and the warmth of mixed spices. These wholesome muffins are enhanced with grated apple and carrot for added texture and nutrition, making them a delicious and comforting treat for breakfast or snack time.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 100ml rapeseed oil
• 100ml natural yogurt
• 50ml runny honey
• 2 eggs
• 1 tsp vanilla extract

Dry Ingredients

• 200g self-raising flour
• 1 tsp bicarbonate of soda
• 1½ tsp ground mixed spice
• ¼ tsp salt

Fruits & Add-ins

• 1 apple, grated
• 1 carrot, grated
• 50g sultanas, raisins, chopped nuts or seeds (optional)

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Instructions

1. Preheat and prepare: Heat the oven to 180°C (160°C fan)/gas mark 4 and line a muffin tin with nine cases or use squares of baking parchment for easy removal.
2. Mix wet ingredients: In a jug, combine the rapeseed oil, natural yogurt, runny honey, eggs, and vanilla extract. Stir until the mixture is smooth and well blended.
3. Combine dry ingredients: In a separate large bowl, sift or mix together the self-raising flour, bicarbonate of soda, ground mixed spice, and salt to ensure even distribution of the leavening agents and spices.
4. Bring together wet and dry: Pour the wet ingredients into the dry ingredients bowl. Add the grated apple and carrot, along with any optional sultanas, raisins, chopped nuts, or seeds. Fold the mixture gently using a spatula until just combined, avoiding overmixing to keep the muffins light and tender.
5. Fill muffin cases: Spoon the batter evenly into the prepared muffin cases, filling each about two-thirds full to allow room for rising during baking.
6. Bake: Place the muffin tin in the preheated oven and bake for 20 to 22 minutes, or until a skewer inserted into the center of a muffin comes out clean, indicating they are cooked through.
7. Cool and store: Remove the muffins from the oven and allow them to cool in the tin for at least 5 minutes before transferring to a wire rack. Store cooled muffins in an airtight tin for up to three days or freeze for up to two months. Defrost overnight at room temperature before serving for best texture.

Notes

• You can customize your muffins by adding 50g of sultanas, raisins, chopped nuts, or seeds for extra flavor and texture.
• Ensure you do not overmix the batter to keep the muffins light and fluffy.
• Use parchment squares instead of muffin cases for an easy-release alternative.
• Store muffins in an airtight container to maintain freshness.
• Frozen muffins should be defrosted overnight before serving for optimal taste.

• Prep Time: 15 minutes
• Cook Time: 22 minutes
• Category: Baking
• Method: Baking
• Cuisine: British

Keywords: spiced muffins, carrot muffins, apple muffins, healthy muffins, vegetarian baking, homemade muffins, mixed spice muffins, breakfast muffins