Carrot Cake Muffins (no nuts)
Carrot Cake Muffins are moist for days, not too sweet, perfect for breakfast and delicious when served warm.
Servings: 12
Calories:
Equipment
- Muffin Tins
Ingredients
- 1 ½ c (215 g) all-purpose flour
- 1 ½ cups shredded carrots packed
- ¾ cup raisins
- ½ cup canola or vegetable oil
- ¼ cup sour cream (full fat) room temperature
- ¼ cup granulated white sugar
- ¼ cup light brown sugar
- 1 ½ tsp vanilla extract
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ tsp baking soda
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground gloves optional
- 2 large eggs room temperature
- crystal sugar (optional) topping
Instructions
- Preheat the oven to 350°F. Coat the muffin tin with cooking spray or butter (optional: use muffin paper liner).
- In a bowl: add eggs, brown sugar, white sugar & mix until everything together. Add sour cream, vanilla extract, oil and mix everything together.
- Place a hand sifter over the bowl and add flour; then sift. Remove the sifter from the bowl. Add salt, baking powder, baking soda, cinnamon, nutmeg, ginger & cloves (optional). Mix everything together until smooth. Add shredded carrots, raisins and fold with spatula.
- Use an ice cream scooper or spoon to measure even portions. Place each scoop of batter into the muffin tin (should be exactly 12 scoops). Sprinkle crystal sugar on top of the batter (optional).
- Bake for 20 minutes. Let the muffins cool in the tin for about 10 minutes and then transfer them to a baking rack to finish cooling completely.