Carrot Muffins – Sugar Spun Run
My carrot muffins are made with freshly shredded carrots, brown sugar, and heat spices. They’re straightforward to make (no mixer!) in a matter of minutes. Recipe features a how-to video!
Basic & Simple Carrot Muffins
These moist, tender, fluffy, and oh-so-flavorful carrot muffins are completely good for spring! They’re not as candy as carrot cake, however I do high them with only a sprinkling of turbinado sugar, which provides the proper contact of sweetness and a stunning textural crunch.
Why You’ll Love This Recipe
- Makes use of two oven temperatures for good, tall muffin tops. I take advantage of this system with a lot of my muffin recipes, like my banana muffins and bakery-style chocolate chip muffins.
- Moist and flavorful, because of rigorously chosen elements together with bitter cream, brown sugar, and spices like cinnamon, ginger, and nutmeg.
- Simple to make with no mixer (please don’t use one!) in just some minutes.
- Customise along with your favourite toppings like rolled oats or streusel. In addition they style nice with a little bit of cream cheese or honey butter unfold on high after baking!
I do know some readers have been making my carrot cake cupcakes as muffins for years, however I wished a standalone, devoted carrot muffin that wasn’t fairly as candy (and didn’t really feel prefer it was lacking something with no swirl of very not-breakfast-y cream cheese frosting!).
Substances
Most of those needs to be in your kitchen already. Let’s discuss among the key elements earlier than we dive in.
- Carrots. Use recent carrots and grate them your self; don’t use the pre-shredded “matchstick carrots” as these are too thick and too dry. I discuss extra about how I shred my carrots under, however I like to recommend utilizing a cheese grater or meals processor to do that.
- Sugar. We’ll use three sorts of sugar right here; brown sugar and granulated sugar within the muffins, and turbinado sugar on high simply earlier than baking (when you don’t have turbinado, a sprinkling of normal granulated may also do the trick right here!). The brown sugar provides taste and moisture, whereas the turbinado sugar on high provides a pleasant crunch!
- Cornstarch. This helps create a young, melt-in-your-mouth texture.
- Spices. I add ginger, cinnamon, and nutmeg to my carrot muffins. These are virtually the identical because the spices I take advantage of in my cupcakes, apart from the ginger. I felt that the ginger added a pleasant bit of additional shiny taste and depth right here.
- Bitter cream. Very similar to buttermilk (or my buttermilk substitute), bitter cream offers our muffins moisture and depth of taste. You received’t truly style this within the remaining product, so when you’re not a bitter cream fan, don’t fear! For those who don’t have bitter cream, you might use full-fat, plain greek yogurt as a substitute.
SAM’S TIP: Use room temperature elements! Your eggs, butter, and bitter cream ought to all be at room temperature so that they simply incorporate into your batter. This prevents over-mixing, the nemesis of fast breads like muffins and pancakes.
Bear in mind, that is simply an summary of the elements I used and why. For the complete recipe please scroll all the way down to the underside of the put up!
Easy methods to Shred Carrots
Whereas you need to use a cheese grater to grate your carrots, I like to make use of my meals processor. This technique shreds, then chops the carrots so that you’re left with carrot bits as a substitute of strings. For my part this creates a way more nice texture.
- Begin with the shred blade first. Shred your carrots with the shred blade, then swap to the common blade.
- Pulse the carrots into fantastic bits. Simply watch out that you simply don’t course of your carrots an excessive amount of, otherwise you’ll find yourself with carrot puree!
SAM’S TIP: I like to recommend peeling your carrots earlier than shredding them. For those who don’t, your carrot muffins may develop into a not-so-pretty shade of inexperienced after baking.
Easy methods to Make Carrot Muffins
- Whisk the dry elements and sugars collectively till mixed, then put aside.
- Whisk the moist elements collectively in a separate bowl.
- Fold the moist elements into the dry elements till 50% mixed. Be light whereas doing this–the batter might be thick (it’s imagined to be!), and also you don’t wish to over-mix it.
- Add the carrots and hold folding till the batter is simply mixed.
- Portion your batter into muffin liners, high with turbinado sugar, and bake. We’ll begin our muffins at the next temperature for a couple of minutes, then cut back the temperature for the previous couple of. Ensure you don’t open the oven door in any respect throughout this course of or the muffins might fall in on themselves!
- Let the carrot muffins cool of their tin for a couple of minutes earlier than eradicating to a cooling rack to chill fully. Eradicating from the pan after a couple of minutes prevents the bottoms from turning into oily or greasy.
SAM’S TIP: Whereas I didn’t go for it immediately, you might completely add a crumb topping to those carrot muffins. My recipe is SO straightforward as a result of it makes use of melted butter, so there’s no pastry cutter wanted! Or for a less complicated topping, you may sprinkle some rolled oats on high with the turbinado sugar. They could want an additional minute or two within the oven with the topping!
Incessantly Requested Questions
This needs to be fantastic, and as a result of thickness of the batter you don’t have to fret about them sinking to the underside of the muffins, both. I’d suggest folding as much as a cup of your most well-liked add-ins (nuts, raisins, white chocolate chips, and so on.) into the batter once you add the carrots.
You may, however there are some things to notice. I attempted the filling from my blueberry cream cheese muffins and pumpkin muffins and it labored right here, the bake time does find yourself needing a couple of minutes longer and word that the muffins collapse on themselves a bit as they cool. I additionally tried this recipe with a cream cheese glaze however finally my taste-testers and I made a decision we truly most well-liked the carrot muffins with simply the delicate sweetness from a sprinkling of turbinado sugar on high. As an avid cream cheese frosting fan, this stunned even me!
These muffins would look so fairly and polished in my parchment paper muffin liners!
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Carrot Muffins
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Servings: 12 muffins
Energy: 270kcal
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Directions
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Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners. Put aside.
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In a big mixing bowl, whisk collectively flour, sugars, cornstarch, baking powder, baking soda, spices, and salt.
1 ¾ cups (220 g) all-purpose flour, ½ cup (100 g) granulated sugar, ½ cup (100 g) gentle brown sugar, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon floor cinnamon, ¼ teaspoon floor ginger, ¼ teaspoon floor nutmeg, ¾ teaspoon desk salt
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In a separate small mixing bowl, whisk collectively melted butter and oil.
¼ cup (57 g) unsalted butter, ¼ cup (60 ml) impartial cooking oil
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Add egg and vanilla extract to butter/oil combination and whisk to mix.
1 giant egg, 1 teaspoon vanilla extract
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Add bitter cream and whisk till nicely included.
1 cup (240 g) bitter cream
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Add moist elements to dry elements and use a spatula to gently fold collectively (batter might be very thick!). As soon as the batter is about 50% mixed, add the carrots and proceed to softly fold collectively till simply mixed. Don’t overmix the batter or the muffins might be dense/dry.
1 ¾ cups (198 g) shredded carrots
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Evenly divide muffin batter into ready muffin tin (every liner might be principally full). Sprinkle with turbinado sugar.
1 Tablespoon turbinado sugar
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Switch to 425F (215C) preheated oven and bake for 8 minutes, then, with out opening the oven door, cut back the oven temperature to 350F (175C) and bake one other 10-12 minutes, till muffin tops are starting to show a lightweight golden brown and a toothpick inserted within the heart comes out clear or with moist crumbs.
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Enable muffins to chill within the tin for 5-7 minutes, then rigorously take away to a cooling rack to complete cooling earlier than having fun with.
Notes
Carrots
You may grate your carrots utilizing a field grater or use a meals processor. I favor a finer shred on mine and often use the “shred” setting on my meals processor after which pulse the carrots for a number of seconds utilizing the basic blade attachment. I often peel my carrots earlier than utilizing. I don’t blot the carrots earlier than utilizing.
Storing
These muffins are finest served the identical day they’re made, however they’ll hold in an hermetic container (cool fully earlier than storing) at room temperature for 2-3 days. Muffins may be tightly wrapped and frozen for as much as 3 months.
Diet
Serving: 1muffin | Energy: 270kcal | Carbohydrates: 37g | Protein: 3g | Fats: 13g | Saturated Fats: 5g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 5g | Trans Fats: 0.2g | Ldl cholesterol: 35mg | Sodium: 271mg | Potassium: 124mg | Fiber: 1g | Sugar: 20g | Vitamin A: 3376IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg
Dietary info is predicated on third-party calculations and needs to be thought of an estimate solely. Precise dietary content material will differ primarily based upon manufacturers used, measuring strategies, cooking technique, portion sizes, and extra.