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–+ servings
Rahat

Carrot Muffins

These carrot muffins are a delightful blend of moist, tender crumb and warm, spiced sweetness, perfect for any time of day. 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.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Calories: 270
Ingredients Method Nutrition

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

Method
 

  1. Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners. Set aside.
  2. In a large mixing bowl, whisk together flour, sugars, cornstarch, baking powder, baking soda, spices, and salt.
  3. In a separate small mixing bowl, whisk together melted butter and oil.
  4. Add egg and vanilla extract to butter/oil mixture and whisk to combine.
  5. Add sour cream and whisk until well incorporated.
  6. 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.
  7. Evenly divide muffin batter into prepared muffin tin (each liner will be mostly full). Sprinkle with turbinado sugar.
  8. 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.
  9. Allow muffins to cool in the tin for 5-7 minutes, then carefully remove to a cooling rack to finish cooling before enjoying.

Nutrition

Calories: 270kcalCarbohydrates: 37gProtein: 3gFat: 13gSaturated Fat: 5gCholesterol: 35mgSodium: 271mgPotassium: 124mgFiber: 1gSugar: 20gVitamin A: 3376IUVitamin C: 1mgCalcium: 90mgIron: 1mg
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