Carrot Muffins
These carrot muffins are bakery style made right at home. They are moist, flavorful and loaded with shredded carrots, coconuts and walnuts.
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Servings: 12 muffins
Ingredients
- 1 1/2 cup (195g) all purpose flour, spooned and leveled
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 cup (120ml) vegetable or canola oil
- 1/3 cup (70g) light brown sugar, packed
- 1/3 cup (70g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120g) Greek yogurt or sour cream
- 1 1/2 cups (165g) finely freshly grated carrots
- 1/4 cup (55g) pecans or walnuts, coarsely chopped
- 1/4 cup (20g) dry sweetened shredded coconut, optional
Instructions
- Preheat oven to 375ºF/190ºC. Line 12 muffin cups with liner papers or grease well.
- Grate the carrots using the fine grate side of a box grater. Set aside.
- In a large bowl, sift together flour, baking soda, baking powder, salt, and the spices. Set aside.
- In a large mixing bowl, whisk together eggs, granulated sugar, brown sugar, vanilla extract and oil until combined. Then whisk in Greek yogurt followed by grated carrots.
- Gently mix in the dry ingredients, whisk well to combine but do not overmix. Fold in the nuts and shredded coconut, optional.
- Divide the batter evenly between muffin liners, filling each muffin about 3/4 full. All the batter should be used up. Bake for 18-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Remove from the oven. Allow to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Muffins are best the same day they are made but can be stored in an airtight container at room temperature for 2-3 days. Muffins can also be frozen for up to 2 months.
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