Carrot Cake Muffins - Baking from Scratch
With origins dating back to medieval Europe, carrot cake is a traditional dessert that we enjoy each spring when the vegetables are at their freshest. These muffins replicate the distinctive spiced flavor and moist texture of the cake, requiring only minimal preparation. They are perfect for a quick breakfast or can be savored with 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) grated carrots
**Instructions:**
1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with tall paper liners, or lightly coat it with baking spray that contains flour. (See Note.)
2. In a medium bowl, combine the flour, baking powder, cinnamon, salt, ginger, and nutmeg by whisking together.
3. In a large bowl, whisk together the granulated sugar, oil, brown sugar, sour cream, milk, eggs, and vanilla. Gradually fold in the flour mixture until just combined and the dry ingredients are moistened. Gently fold in the carrots until no dry streaks remain.
4. Evenly distribute the batter into the prepared muffin cups (about ⅓ cup or 95 grams each). Sprinkle some granulated sugar on top of the batter.
5. Bake for 10 minutes. Then, reduce the oven temperature to 350°F (180°C) and continue baking until a wooden pick inserted into 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.
6. Allow the muffins to cool in the pan for 10 minutes. Remove them from the pan and let them cool completely on a wire rack. Store in an airtight container for up to 3 days.
**Note:** Using muffin liners is optional, though muffins will rise higher with liners and will spread more without them.
We’d love to hear your feedback!
Other articles
Spring Cake Flour - Bake from Scratch
In contrast to all-purpose flour, cake flour contains less protein and has a finer texture, making it perfect for achieving a light and airy consistency while promoting even rising and stability in the cake's structure.
Shortbread Cookie Bars - Prepared from Scratch
These Shortbread Cookie Bars are slightly more tender and have a melt-in-your-mouth texture due to a crucial substitution: using confectioners' sugar in place of granulated sugar.
Spring Cake Flour - Bake from Scratch
In contrast to all-purpose flour, cake flour features a lower protein level and a finer texture, making it perfect for producing a light and airy consistency while helping the cake rise uniformly and maintain its structure.
Traditional Scones - Bake from Scratch
Scone dough is straightforward to make, so opting for high-quality ingredients will enhance the flavor and outcome.
Classic Scones - Bake from Scratch
Scone dough is straightforward to make, so utilizing high-quality ingredients will result in the finest flavor and outcomes.
Danish with Pastry Cream - Bake from Scratch
Danish involves managing structure, and this version maintains a simple technique. The laminated dough provides the desired lift and flakiness, while the Pastry Cream is thickened adequately to remain in place during baking, preventing it from leaking into the dough or creating sogginess.
Carrot Cake Muffins - Baking from Scratch
These muffins boast the same distinctive spiced taste and moist texture as cake, and they can be prepared with little effort. Take one for a quick breakfast or savor it with coffee or tea as a delightful afternoon snack.