Classic Easy Carrot Muffins (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 ¾ cups (220 g) all-purpose flour
02 -
½ cup (100 g) granulated sugar
03 -
½ cup (100 g) light brown sugar, firmly packed
04 -
2 Tablespoons cornstarch
05 -
2 teaspoons baking powder
06 -
½ teaspoon baking soda
07 -
1 teaspoon ground cinnamon
08 -
¼ teaspoon ground ginger
09 -
¼ teaspoon ground nutmeg
10 -
¾ teaspoon table salt
→ Wet Ingredients
11 -
¼ cup (57 g) unsalted butter, melted
12 -
¼ cup (60 ml) neutral cooking oil (e.g., avocado, vegetable, or canola oil)
13 -
1 large egg, room temperature
14 -
1 teaspoon vanilla extract
15 -
1 cup (240 g) sour cream
→ Additions
16 -
1 ¾ cups (198 g) shredded carrots
17 -
1 Tablespoon turbinado sugar (optional, for sprinkling)
# Instructions:
01 -
Preheat oven to 425°F (215°C) and line a 12-count muffin tin with paper liners. Set aside.
02 -
In a large mixing bowl, whisk together all-purpose flour, granulated sugar, light brown sugar, cornstarch, baking powder, baking soda, spices, and salt until well combined.
03 -
In a small mixing bowl, whisk together melted butter and neutral cooking oil. Add the egg and vanilla extract, whisking to combine. Finally, whisk in the sour cream until smoothly integrated.
04 -
Gently fold the wet ingredients into the dry ingredients until the batter is about 50% combined. Add the shredded carrots and continue folding until just combined. Do not overmix.
05 -
Evenly distribute the batter among the prepared muffin liners, filling them nearly to the top. Sprinkle turbinado sugar on top, if desired.
06 -
Bake at 425°F (215°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 10–12 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
07 -
Remove the muffins from the oven and allow them to cool in the tin for 5–7 minutes. Transfer to a cooling rack to cool completely before serving.
# Notes:
01 -
Using room temperature eggs, butter, and sour cream ensures the batter mixes evenly and prevents overmixing, which can make the muffins dense.
02 -
Grate fresh carrots using a food processor or box grater for the best texture, avoiding pre-shredded carrots.
03 -
Do not open the oven door during baking to prevent muffins from collapsing.