Carrot Cake Muffins - Made from Scratch

      Carrot cake, with its origins rooted in medieval Europe, is a timeless dessert that we enjoy each spring when the vegetables are at their most tender. These muffins mirror the classic spiced flavor and moist texture of cake while requiring minimal preparation. Perfect for a quick breakfast or as a sweet accompaniment to coffee or tea in the afternoon.

      **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:**

      1. Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with tall paper liners or lightly coat it with baking spray containing flour. (Refer to Note.)

      2. In a medium bowl, combine the flour, baking powder, cinnamon, salt, ginger, and nutmeg, whisking them together.

      3. In a large bowl, whisk together the granulated sugar, oil, brown sugar, sour cream, milk, eggs, and vanilla. Gently fold in the flour mixture until the dry ingredients are just moistened. Add the grated carrots and fold until fully incorporated with no dry spots.

      4. Divide the batter evenly among the prepared muffin cups, filling each about ⅓ cup or 95 grams. Sprinkle granulated sugar on top of the batter.

      5. Bake for 10 minutes, then reduce the oven temperature to 350°F (180°C). 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. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container for up to 3 days.

      **Note:** While muffin liners aren't essential, using them will result in taller muffins, whereas muffins without liners may spread more.

      We’d love to hear how it turned out!