Here's a tasty recipe for moist and flavorful carrot muffins:
Ingredients:
- All-purpose flour - 1 1/2 cups (190g)
- Granulated sugar - 1/2 cup (100g)
- Brown sugar - 1/2 cup (100g)
- Baking powder - 1 1/2 teaspoons
- Baking soda - 1/2 teaspoon
- Salt - 1/2 teaspoon
- Ground cinnamon - 1 teaspoon
- Ground nutmeg - 1/4 teaspoon (optional)
- Carrots, finely grated - 1 cup (about 2 medium carrots)
- Egg - 1 large
- Vegetable oil - 1/2 cup (120ml)
- Greek yogurt or sour cream - 1/4 cup (60ml)
- Vanilla extract - 1 teaspoon
- Raisins or chopped walnuts (optional) - 1/2 cup (75g)
For the Cream Cheese Frosting (optional):
- Cream cheese, softened - 4 oz (113g)
- Butter, softened - 2 tablespoons
- Powdered sugar - 1 cup (120g)
- Vanilla extract - 1/2 teaspoon
Instructions:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
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Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
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Prepare Carrots: In another bowl, mix the grated carrots with a small amount of flour from the dry ingredients (to help distribute them evenly).
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Combine Wet Ingredients: In a separate bowl, whisk together the egg, vegetable oil, Greek yogurt or sour cream, and vanilla extract until well combined.
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Mix Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the grated carrots and any optional raisins or walnuts.
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Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
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Cool and Frost (optional): Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. If using the cream cheese frosting, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Spread or pipe the frosting onto the cooled muffins.
These carrot muffins are wonderfully spiced and moist, making them perfect for breakfast or a sweet snack. If you like, you can even add a bit of crushed pineapple or shredded coconut for extra flavor and texture. Enjoy!
