Carrot Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 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
Description
The recipe uses a mix of all-purpose flour, granulated and brown sugar, cornstarch, baking powder, and baking soda combined with ground spices to flavor and leaven the muffins. Melted butter and neutral oil enrich the batter, while sour cream and egg provide moisture and structure. Carrots shredded finely contribute natural sweetness and moisture within the dense batter. Careful folding avoids overmixing, preventing dense or dry muffins.
The baking technique involves initial high heat to encourage rise, followed by a lower temperature to bake through without toughness. Sprinkled turbinado sugar adds texture contrast and a subtle sweet crunch.
These muffins are well suited for breakfast or snacks and can be enjoyed fresh. They maintain quality when stored at room temperature for a few days or frozen for longer storage.
Finely shredding carrots using a food processor or box grater works well, and peeling carrots beforehand is recommended for optimal texture. Best consumed the day they’re made though refrigeration and freezing options extend usability.
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 butter melted, unsalted
- ¼ cup neutral cooking oil I use avocado oil, but vegetable or canola would also work
- 1 egg room temperature preferred, large
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ¾ cups carrot shredded
- 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.
Notes
- Use a food processor or box grater to finely shred peeled carrots for an even texture in muffins.
- Best served the same day, muffins keep 2-3 days stored airtight at room temperature.
- They freeze well when tightly wrapped for up to 3 months; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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