Ingredients
Method
- Preheat: Preheat oven to 180°C / 350℉.
- Mix wet ingredients: Whisk together the brown sugar, eggs, vanilla, oil, and Greek yogurt until smooth and combined.
- Add dry ingredients: Mix in the flour, cinnamon, nutmeg, salt, baking powder and baking soda. Fold gently until just combined — a few streaks of flour are fine, don't overmix.
- Add the carrots and nuts: Squeeze the excess moisture out of the grated carrots using your hands or a cloth, then fold them into the batter along with the chopped walnuts or pecans.
- Fill and bake: Divide the batter into a lined muffin tray, filling each cup about ½ - ¾ full. Bake for 18-20 minutes, until a toothpick comes out clean.
- Top and enjoy: Let cool slightly, then top with Greek yogurt and homemade caramel if you like. Enjoy ;)
Stellka's Tip: Squeezing the carrots dry isn't optional — skip it and the extra moisture can leave your muffins dense or soggy in the middle!
Notes
Traditional cream cheese frosting works great here too if that's more your thing — I just went with Greek yogurt and caramel instead since I find frosting a bit too sweet for my taste ;)