Moist And Lightly Sweet Carrot Muffins

My carrot muffins are made with freshly shredded carrots, brown sugar, and warm spices. They are easy to make (no mixer!) in a matter of minutes.

Recipe: https://sugarspunrun.com/carrot-muffins/

Ingredients
1 ¾ cups all-purpose flour (220g)
½ cup granulated sugar (100g)
½ cup light brown sugar, firmly packed (100g)
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
¾ teaspoon table salt
¼ cup unsalted butter, melted (57g)
¼ cup neutral cooking oil (I use avocado oil, but vegetable or canola would also work) (60ml)
1 large egg, room temperature preferred
1 teaspoon vanilla extract
1 cup sour cream (240g)
1 ¾ cups shredded carrots (198g)
1 Tablespoon turbinado sugar (for sprinkling, optional)

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Instructions
00:00 Introduction
00:15 Preheat oven to 425F (215C) and line a 12-count muffin tin with paper liners. Set aside.
00:25 In a large mixing bowl, whisk together flour, sugars, cornstarch, baking powder, baking soda, spices, and salt.
01:37 In a separate small mixing bowl, whisk together melted butter and oil.
02:25 Add egg and vanilla extract to butter/oil mixture and whisk to combine.
02:48 Add sour cream and whisk until well incorporated.
03:40 Add wet ingredients to dry ingredients and use a spatula to gently fold together (batter will be very thick!). Once the batter is about 50% combined, add the carrots and continue to gently fold together until just combined. Do not overmix the batter or the muffins could be dense/dry.
05:13 Evenly divide muffin batter into prepared muffin tin (each liner will be mostly full). Sprinkle with turbinado sugar.
06:13 Transfer to 425F (215C) preheated oven and bake for 8 minutes, then, without opening the oven door, reduce the oven temperature to 350F (175C) and bake another 10-12 minutes, until muffin tops are beginning to turn a light golden brown and a toothpick inserted in the center comes out clean or with moist crumbs.
06:40 Allow muffins to cool in the tin for 5-7 minutes, then carefully remove to a cooling rack to finish cooling before enjoying.

Notes
Carrots
You can grate your carrots using a box grater or use a food processor. I prefer a finer shred on mine and usually use the “shred” setting on my food processor and then pulse the carrots for several seconds using the classic blade attachment. I usually peel my carrots before using. I do not blot the carrots before using.
Storing
These muffins are best served the same day they are made, but they will keep in an airtight container (cool completely before storing) at room temperature for 2-3 days. Muffins may also be tightly wrapped and frozen for up to 3 months.

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