Carrot Muffins – Sugar Spun Run

My carrot muffins are made with freshly shredded carrots, brown sugar, and heat spices. They’re simple to make (no mixer!) in a matter of minutes. Recipe features a how-to video!

Traditional & Straightforward 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 beautiful textural crunch. 

Why You’ll Love This Recipe

• Makes use of two oven temperatures for good, tall muffin tops. I exploit this method with a lot of my muffin recipes, like my banana muffins and bakery-style chocolate chip muffins.
• Moist and flavorful, due to fastidiously chosen substances together with bitter cream, brown sugar, and spices like cinnamon, ginger, and nutmeg.
• Straightforward 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!).

Components

Most of those ought to be in your kitchen already. Let’s speak about among the key substances earlier than we dive in.

• Carrots. Use contemporary 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 varieties of sugar right here; brown sugar and granulated sugar within the muffins, and turbinado sugar on high simply earlier than baking (should you don’t have turbinado, a sprinkling of standard granulated may even 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 nearly the identical because the spices I exploit in my cupcakes, aside from the ginger. I felt that the ginger added a pleasant bit of additional vivid taste and depth right here.
• Bitter cream. Very like buttermilk (or my buttermilk substitute), bitter cream offers our muffins moisture and depth of taste. You gained’t really style this within the closing product, so should you’re not a bitter cream fan, don’t fear! In the event you don’t have bitter cream, you may use full-fat, plain greek yogurt as a substitute.

SAM’S TIP: Use room temperature substances! Your eggs, butter, and bitter cream ought to all be at room temperature in order 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 outline of the substances I used and why. For the complete recipe please scroll all the way down to the underside of the put up!

Shred Carrots

Whereas you need to use a cheese grater to grate your carrots, I like to make use of my meals processor. This methodology 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.

1. Begin with the shred blade first. Shred your carrots with the shred blade, then swap to the common blade.
2. Pulse the carrots into tremendous 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. In the event you don’t, your carrot muffins may turn into a not-so-pretty shade of inexperienced after baking.

Make Carrot Muffins

1. Whisk the dry substances and sugars collectively till mixed, then put aside.
2. Whisk the moist substances collectively in a separate bowl.
3. Fold the moist substances into the dry substances till 50% mixed. Be light whereas doing this–the batter will likely be thick (it’s imagined to be!), and also you don’t wish to over-mix it.
4. Add the carrots and hold folding till the batter is simply mixed.

1. 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 scale back the temperature for the previous couple of. Be sure you don’t open the oven door in any respect throughout this course of or the muffins might fall in on themselves!
2. 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 changing into oily or greasy.

SAM’S TIP: Whereas I didn’t go for it at the moment, you may completely add a crumb topping to those carrot muffins. My recipe is SO simple as a result of it makes use of melted butter, so there’s no pastry cutter wanted! Or for a less complicated topping, you possibly can sprinkle some rolled oats on high with the turbinado sugar. They might want an additional minute or two within the oven with the topping!

Steadily Requested Questions

These muffins would look so fairly and polished in my parchment paper muffin liners!

Take pleasure in!

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