Carrot Cake Muffins

I increased the sugar to 1-1/2 cups dark brown sugar and also increased the salt, using 2 tsp. Diamond Crystal Kosher salt.

Also I used yogurt instead of buttermilk, and baked this as a cake instead of muffins. In the oven now, so waiting to taste the results. The bowl lickin' was great...

These are great. Like some others, I used a combo of wheat (1 C) and white (1.5 C) flour. I also added 1 C shredded coconut with the grated carrots. No other changes, and the muffins are perfect; moist, tender, and flavorful.

I've just tasted the finished product, baked as a cake instead of muffins, and it's great, with the increase in sugar and salt.

I've noticed that many cake and muffin recipes are lacking in enough salt. We've carried our horror of that essential nutrient to a ridiculous extent. One can reduce the need for sweetening by increasing the salt, but decreasing the salt just leaves everything bland no matter how much sweetener you use.

I just made these, about an hour ago. They're delicious, and not like the cakes masquerading as muffins that you buy in the grocery store. These are muffins as they're supposed to be. My husband, daughter, and I just love them. Thank you, Martha Rose Shulman!

I love that they're not sweet. Sugar amount is great. I followed the recipe exactly, except I added both dark raisins & pecans. I think more shredded carrot would improve the flavor, moistness perhaps too, & I would add more nuts because I love nuts, maybe even walnuts in addition to the pecans. I felt they were delicious, but I would like more denseness, mine were light. I'd like more carrot flavor. I will make them again & try the above changes & see what happens.

I made this 4/26/15. Changes include using 1 cup whole wheat and 1 & 1/2 cup all purpose white flour and adding both pecans and golden raisins (1/3 cup each). Baked on convection bake 350 for 17 minutes. Very nice. Made 2 dozen smallish muffins.

I've just made these and I think it needs more sugar... maybe I will add maple syrup next time instead, but 1/3 of a cup of sugar is not enough to sweeten 12 muffins...

Like others, I think the biggest flaws of this recipe are in two areas: too much baking soda and too little sugar. I generally like pastries that are not too sweet, but the large amount of dough in this recipe requires more sweetness. I suggest you increase the sugar to at least 1/2 a cup or slightly more and for sure reduce the baking soda by 50%. You will taste the baking soda in the cake when you use 1 tsp and that is not a pleasant taste. For me, the baking soda amount ruined the flavors.

These are wonderful muffins. I used my food processor to grate a handful of peeled carrots and used 1/3c both pecans and raisons. I think key to this recipe is a cakelike texture without cream cheese frosting. If you're willing to sit down and chew a muffin knowing full well that it is whole grain and full of fiber, this muffin is for you. If not sweet enough, add more pecans for moisture, and, more raisons for sweetness - you won't be ashamed.

I increased the carrots to two cups and adds about two cups of grated crispy pink apple and half tea spoon of dried ginger. Next time I use more suger more ginger and less cloves and less baking soda. Two teaspoon of baking soda and one reaspoon of baking powder is a lot! It has some bitter taste, and too fluffy as a carrot cake. Also, I'll use 2/3 of both walnuts and raisins.

I froze half the muffins, thawed in the refrigerator, added the glaze this morning. They freeze very well.

The sugar level is a shade too low for my taste. I generally prefer a barely-sweet muffin but I'd recommend doubling the sugar. The recipe produces a very moist and flavorful muffin! I used 350g golden raisins and 100g chopped walnuts in the batter.

Made these as directed except substituted Greek yogurt (1/4cup) for the canola oil. Turned out fantastic, with just the right amount of sweetness. Honestly, if you're putting 1-1/2 cups of sugar in here you're making cupcakes, not muffins.

These muffins turned out great. I used the whole wheat/all purpose sub for the whole wheat pastry flour and used half pecans, half raisins. I'll keep the yogurt for buttermilk sub in mind because I usually don't have buttermilk on hand. Our household consensus was that the hint of sweetness level with 1/3 cup dark brown sugar was spot on. Texture and density were very pleasing.

Unlike a lot of comments, I really appreciate that these are not very sweet. I find I cut the sugar in most muffin recipes. I used both raisins and nuts because we like full, chunky muffins.