These spiced carrot and apple muffins are a delightful twist on a classic recipe, combining warm spices with the natural sweetness of carrots and apples.
Preheat your oven to 375°F and line a muffin tin with paper liners.
Using paper liners makes cleanup easier and ensures the muffins release cleanly.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and allspice.
Sifting the dry ingredients can help to evenly distribute the spices.
In another bowl, mix the honey, egg, buttermilk, yogurt, melted butter, and vanilla until well combined.
Ensure the melted butter is not too hot to avoid cooking the egg.
Add the grated carrots, grated apple, and chopped walnuts to the wet mixture.
Gently fold in the ingredients to maintain their texture.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the muffins tender.
Divide the batter evenly among the muffin cups.
Fill each cup about three-quarters full for even baking.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature. Enjoy!
Pair with a cup of tea or coffee for a delightful snack.
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