Moist and Lightly Sweet Carrot Muffins

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My carrot muffins are made with freshly shredded carrots, brown sugar, and warm spices. They are easy to make (no mixer!) in a matter of minutes.

Ingredients
1 ¾ cups all-purpose flour (220g)
½ cup granulated sugar (100g)
½ cup light brown sugar, firmly packed (100g)
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ teaspoon table salt
¼ cup unsalted butter, melted (57g)
¼ cup neutral cooking oil (I use avocado oil, but vegetable or canola would also work) (60ml)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup sour cream (240g)
1 ¾ cups shredded carrots (198g)
1 Tablespoon turbinado sugar (for sprinkling, optional)

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Instructions
00:00 Introduction
00:15 Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners. Set aside.
00:25 In a large mixing bowl, whisk together flour, sugars, cornstarch, baking powder, baking soda, spices, and salt.
01:37 In a separate small mixing bowl, whisk together melted butter and oil.
02:25 Add egg and vanilla extract to butter/oil mixture and whisk to combine.
02:48 Add sour cream and whisk until well incorporated.
03:40 Add wet ingredients to dry ingredients and use a spatula to gently fold together (batter will be very thick!). Once the batter is about 50% combined, add the carrots and continue to gently fold together until just combined. Do not overmix the batter or the muffins could be dense/dry.
05:13 Evenly divide muffin batter into prepared muffin tin (each liner will be mostly full). Sprinkle with turbinado sugar.
06:13 Transfer to 425F (215C) preheated oven and bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 10-12 minutes, until muffin tops are beginning to turn a light golden brown and a toothpick inserted in the center comes out clean or with moist crumbs.
06:40 Allow muffins to cool in the tin for 5-7 minutes, then carefully remove to a cooling rack to finish cooling before enjoying.

Notes
Carrots
You can grate your carrots using a box grater or use a food processor. I prefer a finer shred on mine and usually use the “shred” setting on my food processor and then pulse the carrots for several seconds using the classic blade attachment. I usually peel my carrots before using. I do not blot the carrots before using.
Storing
These muffins are best served the same day they are made, but they will keep in an airtight container (cool completely before storing) at room temperature for 2-3 days. Muffins may also be tightly wrapped and frozen for up to 3 months.

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Комментарии

Thank you for another fabulous recipe. I really appreciate you listing the recipe ingredients in the description box. God bless you and your growing family ❤️

hv

Your face is priceless when u tasted it, it was like you couldn't believe how good it actually tasted..I will make it tomorrow after lunch.

kidzjayshay

Sam, you hit it out of the park with this one! I love the flavor and texture of these muffins and I have been craving carrot cake lately and this totally satisfied those cravings. I love these muffins! Btw, you look adorable pregnant. 😊

Dawn-MarieMiller

Made these for this morning (Easter) - and they turned out perfect and were delicious! ♥️☮️

janinejohnson

Thank you for sharing this recipe. I plan to make them soon! Love your channel; I’m old enough to be your grandmother and you teach me new ideas and recipes all the time. ♥️☮️

janinejohnson

Delicious, and perfect consistency and texture! I added chopped pecans and unsweetened coconut flakes to batter and tops. That’s money, baby! Thank you so much for such a wonderful recipe 😊

LORENAMONGE

Sam, I've been with you for a long-time and now your beautiful family is growing...
I love it✨❤️

GodsObedientChild-Deuteron

This looks so good. The carrots, sour cream, brown sugar, and spices seem like an awesome combo. Thanks Sam!

mayonnaiseeee

Can’t wait to make these! I’ll be making your French silk pie recipe this weekend for Easter, so many of your recipes have being favorites of my family, so thank you for sharing!

briannao

So excited to try these, everything I love. Your recipes/videos are the best! 🥕🧡

markhakala

Happy Easter! God bless and bring back big families!❤

maryandrew

Made these this afternoon - they are so good. Very tender, did half with the turbinado sugar and liked them best... the rest might not make it to Easter dinner!

Kryhavok

Now these I can get behind, easy and simple recipe! Love the sugar topping idea too! These muffins look absolutely delicious, I will be making! Thanks Sam, Happy Easter to you and your family my dear!!

glendaharding