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 excellent for spring! They’re not as candy as carrot cake, however I do prime them with only a sprinkling of turbinado sugar, which provides the right 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 take advantage of this system with lots of my muffin recipes, like my banana muffins and bakery-style chocolate chip muffins.
• Moist and flavorful, because of rigorously chosen substances together with bitter cream, brown sugar, and spices like cinnamon, ginger, and nutmeg.
• Simple to make and not using a mixer (please don’t use one!) in just some minutes.
• Customise together with your favourite toppings like rolled oats or streusel. Additionally they style nice with a little bit of cream cheese or honey butter unfold on prime after baking!

I do know some readers have been making my carrot cake cupcakes as muffins for years, however I needed a standalone, devoted carrot muffin that wasn’t fairly as candy (and didn’t really feel prefer it was lacking something and not using a swirl of very not-breakfast-y cream cheese frosting!).

Elements

Most of those ought to be in your kitchen already. Let’s discuss a number of the key substances 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 speak 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 kinds of sugar right here; brown sugar and granulated sugar within the muffins, and turbinado sugar on prime simply earlier than baking (if you happen to don’t have turbinado, a sprinkling of normal granulated will even do the trick right here!). The brown sugar provides taste and moisture, whereas the turbinado sugar on prime 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, 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 provides our muffins moisture and depth of taste. You gained’t really style this within the closing product, so if you happen to’re not a bitter cream fan, don’t fear! In the event you don’t have bitter cream, you would 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 so that they simply incorporate into your batter. This prevents over-mixing, the nemesis of fast breads like muffins and pancakes.

Keep in mind, that is simply an summary of the substances I used and why. For the total recipe please scroll all the way down to the underside of the publish!

How one can 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. In my view this creates a way more nice texture.

1. Begin with the shred blade first. Shred your carrots with the shred blade, then change to the common blade.
2. Pulse the carrots into wonderful 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 would possibly turn into a not-so-pretty shade of inexperienced after baking.

How one can 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 mild whereas doing this–the batter will probably be thick (it’s alleged to be!), and also you don’t wish to over-mix it.
4. Add the carrots and preserve folding till the batter is simply mixed.

1. Portion your batter into muffin liners, prime 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 to don’t open the oven door in any respect throughout this course of or the muffins may 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 turning into oily or greasy.

SAM’S TIP: Whereas I didn’t go for it right now, you would 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 an easier topping, you’ll be able to sprinkle some rolled oats on prime with the turbinado sugar. They could want an additional minute or two within the oven with the topping!

Often Requested Questions

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

Take pleasure in!

Let’s bake collectively! Subscribe to my publication to be notified of all the most recent recipes, and discover my free recipe tutorials on YouTube 💜

Associated Recipes