Easy Carrot Snack (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¾ teaspoon table salt
02 -
½ teaspoon baking soda
03 -
2 teaspoons baking powder
04 -
1 teaspoon ground cinnamon
05 -
¼ teaspoon ground nutmeg
06 -
¼ teaspoon ground ginger
07 -
2 Tablespoons cornstarch
08 -
½ cup (100 g) light brown sugar, packed tightly
09 -
½ cup (100 g) granulated sugar
10 -
1 ¾ cups (220 g) plain all-purpose flour
→ Wet Ingredients
11 -
¼ cup (60 ml) neutral oil (like canola, avocado, or vegetable)
12 -
¼ cup (57 g) unsalted butter, melted
13 -
1 teaspoon vanilla extract
14 -
1 cup (240 g) sour cream
15 -
1 large egg at room temperature
→ Additions
16 -
1 Tablespoon turbinado sugar (optional for topping)
17 -
1 ¾ cups (198 g) grated carrots
# Instructions:
01 -
Set your oven to 425°F (215°C) and put paper liners in a 12-cup muffin tray. Keep it aside for now.
02 -
Use a big bowl to mix flour, white sugar, brown sugar, baking powder, baking soda, salt, spices, and cornstarch. Stir until it’s all blended together.
03 -
In a smaller bowl, whisk the melted butter with the neutral oil. Add the egg and vanilla, then mix it in. Finally, stir in the sour cream until it’s smooth.
04 -
Slowly fold the wet mix into the dry mixture just until about half combined. Toss in the grated carrots and gently fold until it’s all mixed without overdoing it.
05 -
Divide the batter evenly into the muffin liners, filling them almost full. If using turbinado sugar, sprinkle it over the top now.
06 -
Pop the muffins in the oven for 8 minutes at 425°F (215°C). Don’t open the oven but lower the heat to 350°F (175°C) and bake another 10–12 minutes until a toothpick shows clean or just a few crumbs.
07 -
Take the muffins out of the oven, let them rest in the tray for about 5 to 7 minutes, then move them to a wire rack to fully cool off before eating.
# Notes:
01 -
Make sure your butter, sour cream, and egg are at room temperature. This helps avoid uneven mixing that can cause dense muffins.
02 -
For the best texture, shred fresh carrots using a hand grater or a food processor. Avoid pre-cut packaged carrots.
03 -
Don't open the oven door while the muffins bake. Sudden changes in temperature can deflate them.