Photo of Carrot and orange-ginger muffins by WW

Carrot and orange-ginger muffins

Points® value
Total Time
40 min
15 min
25 min
Fresh ginger gives these muffins zing. They’re deliciously spicy, great on their own or spread with a little light cream cheese.*


Cooking spray

2 spray(s)

Whole wheat flour

1 cup(s)

All-purpose flour

1 cup(s)

Table salt

½ tsp(s)

Baking powder

1 tsp(s)

Baking soda

1 tsp(s)

Ground nutmeg

1 tsp(s)

Salted butter

2 tbsp(s)

Shredded carrots

2 cup(s), about 3 large carrots

Ginger root

2 tbsp(s), freshly grated, or less to taste

Orange zest

1 tbsp(s)

Unsweetened orange juice

¼ cup(s)

Raw egg

4 large

Reduced-fat sour cream


Turbinado sugar

32 tsp(s), (2/3 cup)


  1. Preheat oven to 375ºF. Coat a 12-hole muffin tin with cooking spray.
  2. In a large mixing bowl, combine whole wheat flour, all-purpose flour, salt, baking powder, baking soda and nutmeg; mix well and set aside.
  3. Using an electric mixer, cream butter with sugar in a large bowl. Add carrots, ginger, orange zest and juice; mix until combined. Add eggs, one at a time, beating after each addition. Add sour cream and blend. Add flour mixture; mix until well combined but do not over-beat.
  4. Pour batter into prepared muffin holes almost to the top. Bake until a toothpick inserted in center of a muffin comes out clean, about 20 to 25 minutes. Serve warm or cooled. Yields 1 muffin per serving.


*Could affect Points values. Add a twist by substituting honey for the raw sugar or using lemon juice and zest instead of orange.