Whole Wheat Carrot Muffins

Stop looking at me like that. Please, I can’t handle it. Please.

I know. I know what you’re thinking. Whole Wheat?! Carrot?! Muffin?! You call yourself a baking blog?! Where are the brownies? The chocolate? The CUPCAKES?!

Ugh. Let me just explain myself. Consider these Whole Wheat Carrot Muffins (stop rolling those eyes) my New Year’s Resolution (I know it’s August. But just go with me on this one..). We all have the same resolution. Lose weight; eat right. And as soon as we make that resolution; just as the words fall from the tip of our (already hungry) tongue, a big chewy chocolate chip cookie (Brown Butter Chocolate Chip Cookie, maybe?) just magically appears and our resolution goes out the window.

Us? We’re getting our New Years Resolution out of the way so when the big chewy chocolate chip cookie arrives, we’ll be ready. We’ll be ready because we already baked and ate something healthy and finally stuck to a resolution. Albeit short lived, but we did it! Yay!! Virtual High Five! And now we won’t have to feel guilty about eating the big chocolate chip cookie. They totally balance each other out. It’s math, people.

And honestly, how adorable would you look sitting at a table, eating one of these muffins, reading the paper and drinking something sophisticated like English Tea? I’ll tell you how adorable. Off the charts adorable.

So please. Just hang in there. And please…try these muffins. They are good. VERY good. Light, fluffy and warm. We’re friends. And friends don’t lie to each other. And there is no “what if” scenario to that statement. Friends are love. Love doesn’t lie. So no lying to your friends. Look at that. You also just got some crazy good advice. See. These muffins are already making up for not having any chocolate.

With ground ginger and cinnamon in these muffins, they remind me of Thanksgiving. And how anyone can hate Thanksgiving with all that food and family is completely confusing to me.  Yes, we’ve been all over so far. New Years, Thanksgiving, Summer. But don’t worry. You look great and haven’t aged a bit!

Ok, fine. Still hesitant? Luckily, I blog prepared. 3 words: Cream. Cheese. Glaze.

Happy New Year 🙂


Recipe from Serious Eats

  • 10 tablespoons unsalted butter, melted and cooled a bit, plus more for greasing tin
  • 2 cups (7 ounces) finely grated carrot
  • 1/4 cup fresh lemon juice from 2 lemons
  • 2 large eggs, room temperature
  • 3/4 liquid cup honey
  • 1 cup (5 ounces) whole wheat flour
  • 1 cup (4 ounces) cake flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
1. Adjust oven rack to middle position and preheat oven to 350 degrees. Grease muffin tin with butter. Toss the carrots with the lemon juice in medium bowl. Add eggs, butter, and honey to bowl and whisk to combine.
2. Whisk together whole wheat flour, cake flour, salt, baking powder, baking soda, cinnamon, and ginger in large bowl. Add carrot mixture to bowl with dry ingredients and stir with wooden spoon until combined. Beat vigorously with wooden spoon for 30 seconds.
3. Fill wells of muffin tins a little more than halfway with batter. Bake 15-18 minutes, until the centers of the muffins spring back when lightly pressed with a finger tip.
Looking for a little more decadence? You probably are, because you’re probably still mad at me. Try this cream cheese glaze and drizzle, or pour (‘atta girl..) this over the muffins for a great flavor combination. Think carrot cake with a cream cheese icing. ‘Nuff said.
  • 3 oz. cream cheese
  • 3 tablespoons milk
  • 2 tablespoons powdered sugar (more if you want a thinner glaze)
  • 1/2 teaspoon vanilla extract
1. Beat all ingredients together in a bowl.
2. *DO NOT SKIP THIS STEP* Take your index finger (only your index! The pinkie just will not work) and dip it in the glaze. Bring your glazed covered finger to your mouth and lick. Enjoy. Repeat.
3. Drizzle the remaining glaze over the muffins.

3 thoughts on “Whole Wheat Carrot Muffins

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