Dessert

Spiced Carrot & Apple Muffins Recipe

ByEthan Lark November 4, 2025November 4, 2025

Introduction

These spiced carrot and apple muffins are a delightful treat, perfect for breakfast or a snack. Moist and flavorful, they combine warmth from mixed spices with the natural sweetness of fruit and honey.

Six golden brown muffins sit in a metal baking tray lined with light brown baking paper, each muffin having a slightly rough and cracked top showing bits of darker ingredients inside. One muffin is torn open, revealing a moist, dense interior with pieces of dark fruit or nuts. The tray is on a white marbled surface, with a white cloth beneath it that has grey stripes. The muffins have a warm, home-baked look, with slight variations in shape and texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 180°C (160°C fan) or gas mark 4. Line a muffin tin with nine cases, or alternatively, use squares of baking parchment.
Step 2: In a jug, mix together the rapeseed oil, natural yogurt, runny honey, eggs, and vanilla extract until well combined.
Step 3: In a separate bowl, combine the self-raising flour, bicarbonate of soda, ground mixed spice, and ¼ teaspoon of salt.
Step 4: Pour the wet mixture into the dry ingredients. Add the grated apple, grated carrot, and any optional extras like sultanas, raisins, nuts, or seeds. Stir gently with a spatula until everything is just combined.
Step 5: Spoon the mixture evenly into the prepared muffin cases, filling each about three-quarters full.
Step 6: Bake for 20 to 22 minutes, or until a skewer inserted into the center of a muffin comes out clean. Allow the muffins to cool in the tin for at least 5 minutes before transferring to a wire rack.

Tips & Variations

Use different dried fruits or nuts to customize texture and flavor according to your preference.
For extra moisture, swap half the yogurt for applesauce.
Ensure not to overmix the batter to keep muffins light and tender.

Storage

Store muffins in an airtight tin at room temperature for up to three days. For longer keeping, freeze them for up to two months. Defrost overnight before serving for best texture.