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Ingredients
Muffins
- 1 3/4 cup All-purpose flour, 210 g
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1 1/2 tsp Ground cinnamon
- 1/4 tsp Ground nutmeg
- 1/2 tsp Kosher salt
- 3/4 cup Packed light brown sugar, 150 g
- 1/4 cup Granulated sugar, 50 g
- 2 Large eggs
- 1/2 cup Neutral oil, 120 ml
- 1/4 cup Plain Greek yogurt or sour cream, 80 g
- 1 1/2 tsp Pure vanilla extract
- 2 cup Finely grated carrots
- 3/4 cup Toasted chopped pecans or walnuts
Optional Cream Cheese Glaze
- 4 oz Cream cheese, softened (optional)
- 1/2 cup Powdered sugar (optional)
- 1 tbsp Whole milk (optional)
- 1/2 tsp Pure vanilla extract (optional)
- 1 pinch Salt (optional)
Instructions
Preheat oven to 375°F. Line a 12-cup muffin pan with paper liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
In a large bowl, whisk the brown sugar and granulated sugar together.
Add the eggs and whisk until smooth.
Add the oil, Greek yogurt, and vanilla. Whisk until combined.
Fold in the grated carrots.
Add the dry ingredients and fold gently until almost incorporated.
Fold in the toasted nuts.
Divide batter evenly among 12 muffin cups.
Bake approximately 20–24 minutes. Muffins are done when the tops spring back and a toothpick comes out with moist crumbs.
Cool in the pan for approximately 10 minutes, then transfer to a wire rack.
Optional glaze: Beat softened cream cheese until smooth. Add powdered sugar, vanilla, salt, and 1 tablespoon milk. Mix until smooth. Add additional milk only as needed to create a drizzleable glaze. Drizzle over completely cooled muffins.
Nutrition per serving
250
Calories
5g
Protein
32g
Carbs
13g
Fat
Chef's Notes & Storage
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