These carrot muffins are a delightful blend of moist, tender crumb and warm, spiced sweetness, perfect for any time of day. Packed with freshly grated carrots, they offer a subtle earthy flavor and a hint of natural sweetness, balanced by a touch of cinnamon and nutmeg. In just 33 minutes, you can whip up a batch that fills your kitchen with an irresistible aroma, promising a treat that’s both comforting and wholesome.
Each muffin is a golden, lightly crisp-topped delight, offering a satisfying texture and a burst of flavor in every bite. With 270 calories per serving, they’re a guilt-free indulgence that’s rich in Vitamin A and fiber. Whether enjoyed as a quick breakfast or an afternoon snack, these muffins are sure to become a household favorite.
Ingredients for Carrot Muffins
- 1 ¾ cups (220 g) all-purpose flour
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar (firmly packed)
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ teaspoon table salt
- ¼ cup (57 g) unsalted butter (melted)
- ¼ cup (60 ml) neutral cooking oil (e.g., avocado, vegetable, or canola oil)
- 1 large egg (room temperature preferred)
- 1 teaspoon vanilla extract
- 1 cup (240 g) sour cream
- 1 ¾ cups (198 g) shredded carrots
- 1 Tablespoon turbinado sugar (optional, for sprinkling)
Step-by-Step Instructions
- Preheat the oven to 425°F (215°C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, cornstarch, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate small bowl, whisk together the melted butter and oil. Add the egg and vanilla extract, and whisk until combined. Stir in the sour cream until smooth.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold until about 50% combined. Add the shredded carrots and continue folding until just combined. Do not overmix.
- Evenly divide the batter into the prepared muffin tin, filling each liner mostly full. Sprinkle the tops with turbinado sugar if desired.
- Bake at 425°F (215°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 10-12 minutes, until the muffin tops are light golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.
- Allow the muffins to cool in the tin for 5-7 minutes, then transfer to a cooling rack to cool completely before serving.
Perfect Pairings: Toppings and Serving Ideas
Elevate your carrot muffins with a dollop of cream cheese frosting or a drizzle of honey for a touch of sweetness. For a crunchy twist, sprinkle with chopped walnuts or pecans before baking. These muffins pair beautifully with a cup of hot tea or coffee for a cozy breakfast or snack.
Keep Them Fresh: Storage and Reheating Tips
Store your carrot muffins in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Mix It Up: Recipe Variations
Try adding raisins, shredded coconut, or chopped pineapple for extra flavor and texture. For a healthier twist, substitute whole wheat flour for half of the all-purpose flour or use Greek yogurt instead of sour cream. You can also swap the turbinado sugar for a sprinkle of cinnamon sugar for a spiced finish.
Quick Tips for Busy Bakers
Save time by shredding the carrots in advance or using pre-shredded carrots from the store. To streamline cleanup, measure all your dry ingredients into one bowl and wet ingredients into another before starting. If you’re short on muffin liners, lightly grease the tin with cooking spray instead.
Baking Success: Common Questions Answered
Why reduce the oven temperature? Starting at a higher temperature helps the muffins rise quickly, then lowering it ensures they bake through without burning. Can I use oil instead of butter? Yes, but the butter adds richness, so I recommend using both. How do I know when they’re done? A toothpick inserted in the center should come out clean or with a few moist crumbs.
Carrot Muffins
Ingredients
- 1 ¾ cups all-purpose flour 220 g
- ½ cup granulated sugar 100 g
- ½ cup light brown sugar 100 g, firmly packed
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¾ teaspoon table salt
- ¼ cup unsalted butter 57 g, melted
- ¼ cup neutral cooking oil 60 ml, I use avocado oil, but vegetable or canola would also work
- 1 large egg room temperature preferred
- 1 teaspoon vanilla extract
- 1 cup sour cream 240 g
- 1 ¾ cups shredded carrots 198 g
- 1 Tablespoon turbinado sugar for sprinkling, optional
Instructions
- Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners. Set aside.
- In a large mixing bowl, whisk together flour, sugars, cornstarch, baking powder, baking soda, spices, and salt.
- In a separate small mixing bowl, whisk together melted butter and oil.
- Add egg and vanilla extract to butter/oil mixture and whisk to combine.
- Add sour cream and whisk until well incorporated.
- Add wet ingredients to dry ingredients and use a spatula to gently fold together (batter will be very thick!). Once the batter is about 50% combined, add the carrots and continue to gently fold together until just combined. Do not overmix the batter or the muffins could be dense/dry.
- Evenly divide muffin batter into prepared muffin tin (each liner will be mostly full). Sprinkle with turbinado sugar.
- Transfer to 425F (215C) preheated oven and bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 10-12 minutes, until muffin tops are beginning to turn a light golden brown and a toothpick inserted in the center comes out clean or with moist crumbs.
- Allow muffins to cool in the tin for 5-7 minutes, then carefully remove to a cooling rack to finish cooling before enjoying.