Orange Carrot Muffins

Didi Dalaba


This is a combination of a Weight Watcher's recipe and my own fiddeling...

These are super moist, light and bursting with orange flavor! The crumb topping gives it just the right over the top kick!!


★★★★★ 1 vote

20 Min
25 Min


  • 2
  • 2 1/2 Tbsp
    oil (i used canola)
  • 3 1/2 c
    all purpose flour
  • 4 tsp
    baking powder
  • 4-5 tsp
    grated orange zest
  • 1 c
    grated carrot
  • 1/2 c
    *plus 2 tbls* of sugar
  • 1 c
    orange juice
  • 1 c
    milk (i used 2%)
  • 1 tsp

  • 3 Tbsp
  • 4 Tbsp
    light brown sugar
  • 4 Tbsp
    chopped walnuts

How to Make Orange Carrot Muffins


  1. Preheat oven to 350F

    In a medium bowl add your dry ingredients including sugar and mix till well incorporated.

    In a separate bowl, add your eggs and oil, juice, milk and grated carrot. Using a whisk mix well.

    Now add your dry ingredients to your wet ingredients. Stir till thoroughly incorporated. Batter will be lumpy, no worries. Set aside.
  2. Line your muffins tins and spray. Using 1/4c measure, fill your muffins tins till 3/4 full.
    Tap your muffins tins on your counter top a couple of times to ensure even settling and same size muffins.
    Add your crumb topping by sprinkling about 1tsp or so of crumb topping towards the center of the muffin.

    Bake for 20-25 minutes or when tested the tester is clean.

    Remove from oven, place on cooling racks for about 10 minutes. Remove muffins from tins and place on cooling racks till thoroughly cooled.


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