Classic Easy Carrot Muffins (Print Version)
# Ingredients:
01 -
Freshly grated carrots
02 -
Brown sugar
03 -
Granulated sugar
04 -
Turbinado sugar (or granulated sugar as a substitute)
05 -
Cornstarch
06 -
Ground cinnamon
07 -
Ground ginger
08 -
Ground nutmeg
09 -
Full-fat sour cream (or plain Greek yogurt as an alternative)
10 -
Eggs
11 -
Butter, at room temperature
12 -
All-purpose flour
13 -
Baking powder
14 -
Baking soda
15 -
Salt
# Instructions:
01 -
Whisk together the flour, cornstarch, baking powder, baking soda, salt, brown sugar, granulated sugar, cinnamon, ginger, and nutmeg in a large mixing bowl. Set aside.
02 -
In a separate bowl, whisk together sour cream, eggs, and butter at room temperature until fully combined.
03 -
Fold the wet mixture into the dry ingredients using a spatula until about 50% combined. The batter will be thick. Avoid over-mixing.
04 -
Add the freshly grated carrots to the batter and gently fold until just combined.
05 -
Portion the batter into muffin liners in a muffin tin and sprinkle the tops with turbinado sugar for added crunch.
06 -
Bake the muffins in a preheated oven at 220°C (425°F) for 5 minutes, then reduce to 175°C (350°F) and continue baking for 12-15 minutes until a toothpick inserted into the center comes out clean. Avoid opening the oven during baking.
07 -
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
# Notes:
01 -
For the best muffin texture, ensure all wet ingredients are at room temperature.
02 -
Use freshly grated carrots for optimal moisture and flavor; avoid pre-shredded carrots.
03 -
Avoid over-mixing the batter to prevent dense muffins.