Carrot Muffins
User Reviews
5.0
24 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
33 mins
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Servings
12 muffins
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Calories
270 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Carrot Muffins
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My carrot muffins are made with freshly shredded carrots, brown sugar, and warm spices. They are easy to make (no mixer!) in a matter of minutes. Recipe includes a how-to video!
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Ingredients
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup 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 unsalted butter melted
- ¼ cup neutral cooking oil 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
- 1 ¾ cups shredded carrots
- 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.
Equipments used:
Notes
- You can grate your carrots using a box grater or use a food processor. I prefer a finer shred on mine and usually use the “shred” setting on my food processor and then pulse the carrots for several seconds using the classic blade attachment. I usually peel my carrots before using. I do not blot the carrots before using.
- These muffins are best served the same day they are made, but they will keep in an airtight container (cool completely before storing) at room temperature for 2-3 days. Muffins may also be tightly wrapped and frozen for up to 3 months.
Nutrition Information
Show Details
Serving
1muffin
Calories
270kcal
(14%)
Carbohydrates
37g
(12%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
35mg
(12%)
Sodium
271mg
(11%)
Potassium
124mg
(4%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
3376IU
(68%)
Vitamin C
1mg
(1%)
Calcium
90mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 270kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 35mg | 12% |
| Sodium | 271mg | 11% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 3376IU | 68% |
| Vitamin C | 1mg | 1% |
| Calcium | 90mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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