Basic Carrot Muffins Recipe

Ingredients for Basic Carrot Muffins

• All Purpose Flour
• Optional: ½ cup whole wheat flour (for Ginger Oat variation)
• Brown Sugar
• Baking Powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• Cinnamon
• Nutmeg
• 2 large eggs
• 1 cup buttermilk
• Cooking Oil
• Carrots
• White Sugar

How to Make Basic Carrot Muffins

1. Preheat oven to 375°C (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together: 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon salt, ¾ cup granulated sugar, and ¾ cup packed light brown sugar.
3. Make a well in the center of the dry ingredients.
4. In a medium bowl, whisk together: 1 cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup buttermilk.
5. Pour the wet ingredients into the well in the dry ingredients.
6. Grate 2 cups of carrots and gently fold them into the batter until just combined. Do not overmix.
7. Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
8. Sprinkle each muffin top with 1 teaspoon of granulated sugar or your choice of topping (streusel, chopped nuts, oats, etc.).
9. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.