Sweet Carrot Muffins

⎙ Print Recipe

Sweet Carrot Muffins

Yield: 8 muffins

Ingredients

Melted butter for greasing

2 large eggs

1/4 + 1/8 cup (90 ml) light tasting olive oil

3/4 tsp (4 g) vanilla extract 

1 cup (157 g) unbleached all purpose flour

3/4 cups + 1 tbsp (220 g) brown sugar

1/4 tsp (0.7 g) ground cinnamon

1/2 tsp (2 g) baking powder 

1/2 tsp (3 g) baking soda

1/4 tsp (3 g) salt 

2 cups (185 g) shredded carrots (2 large carrots)

Directions

1. Preheat oven to 350 F (180 C, gas mark 4). Butter 8 of the muffin cups and line with muffin cup liners. 

2. In a large bowl, combine the eggs, oil, and vanilla. Beat vigorously with a whisk until smooth and slightly thickened, about 1 minute. In another bowl, stir together all of the dry ingredients. Gradually stir the flour mixture into the egg mixture and beat just until smooth, switching to a spatula when it gets too hard to use the whisk. Scrape down the sides of the bowl. Fold in the carrots until just combined. Spoon the batter evenly into the muffin cups. Pour water into the empty muffin cups to prevent the pan from warping.

3. Bake until golden, dry and springy to the touch, 20-30 minutes. A toothpick inserted into the center of a muffin should come out clean. Let stand for 10 minutes. 

Note: These store well in the freezer for up to 2 months

For Video Instructions, please check out my video How To Make Sweet Carrot Muffins!