With roots that can be traced back to medieval Europe, carrot cake is a classic dessert that we love to have every spring when the veggies are at their tender peak. These muffins have the same signature spiced flavor and moist crumb of cake, and they come together with minimal prep. Grab one for breakfast on the go or enjoy with coffee or tea for a sweet afternoon treat.
Carrot Cake Muffins
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 more for topping
- ¾ cup (168 grams) neutral oil
- ½ cup (110 grams) firmly packed light brown sugar
- â…“ cup (80 grams) sour cream, room temperature
- â…“ cup (80 grams) whole milk, room temperature
- 2 large eggs (100 grams), room temperature
- 1 tablespoon (13 grams) vanilla extract
- 2 cups (200 grams) tightly packed finely shredded carrots
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with tall paper liners, or lightly spray a 12-cup muffin pan with baking spray with flour. (See Note.)
- In a medium bowl, whisk together flour, baking powder, cinnamon, salt, ginger, and nutmeg.
- In a large bowl, whisk together granulated sugar, oil, brown sugar, sour cream, milk, eggs, and vanilla. Fold in flour mixture just until dry ingredients are moistened. Fold in carrots until combined and no dry streaks remain. Divide batter among prepared muffin cups (about â…“ cup or 95 grams each). Sprinkle granulated sugar onto batter.
- Bake for 10 minutes. Reduce oven temperature to 350°F (180°C), and bake until a wooden pick inserted in center comes out clean and an instant-read thermometer inserted in center registers at least 205°F (96°C), 20 to 25 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.
Notes
Note: Muffin liners are not necessary, though muffins will bake taller with liners and will spread wider without liners.
Tried this recipe?Let us know how it was!
These were tasty, however, I added raisins, coconut and pecans. I also used 1/4 melted butter and half a cup oil. Very moist and not as sweet as carrot cake.