Carrot Cake Muffins - Bake From Scratch

      Carrot cake, with origins dating back to medieval Europe, is a beloved dessert that we cherish every spring when the vegetables are at their freshest. These muffins capture the characteristic spiced flavor and moist texture of the cake, and they require very little preparation. They are perfect for a quick breakfast on the run or for enjoying alongside coffee or tea as a delightful afternoon snack.

      Ingredients:

      - 2 cups (250 grams) all-purpose flour

      - 1 tablespoon (15 grams) baking powder

      - 1 tablespoon (6 grams) ground cinnamon

      - 1 teaspoon kosher salt

      - ½ teaspoon ground ginger

      - ½ teaspoon ground nutmeg

      - 1 cup (200 grams) granulated sugar, plus extra for topping

      - ¾ cup (168 grams) neutral oil

      - ½ cup (110 grams) firmly packed light brown sugar

      - ⅓ cup (80 grams) sour cream, at room temperature

      - ⅓ cup (80 grams) whole milk, at room temperature

      - 2 large eggs (100 grams), at room temperature

      - 1 tablespoon (13 grams) vanilla extract

      - 2 cups (200 grams) finely grated carrots

      Instructions:

      Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with tall paper liners or lightly spray it with baking spray that contains flour. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, ginger, and nutmeg. In a large bowl, mix the granulated sugar, oil, brown sugar, sour cream, milk, eggs, and vanilla together. Gently fold in the flour mixture until the dry ingredients are just moistened. Then fold in the grated carrots until they are evenly distributed and no dry flour remains. Divide the batter into the prepared muffin cups (about ⅓ cup or 95 grams each), and sprinkle granulated sugar on top. Bake for 10 minutes, then lower the oven temperature to 350°F (180°C) and continue baking until a wooden pick inserted in the center comes out clean and an instant-read thermometer reads at least 205°F (96°C), which should take an additional 20 to 25 minutes. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. They can be stored in an airtight container for up to 3 days.

      Note: While muffin liners are optional, using them will help the muffins rise higher, whereas baking without them may cause them to spread more.

      We'd love to hear how it turned out!