Carrot Cake Muffins

 

Carrot Cake Muffins Recipe

Ingredients

Muffins

• 2 large eggs
• 1 ¼ cups vegetable oil
• ¾ cup brown sugar
• 2 tsp vanilla extract
• 2 cups all-purpose flour
• 2 ½ tsp baking powder
• 1 tsp cinnamon
• ¼ tsp salt
• 2 cups shredded carrots

Instructions

• Preheat oven to 425°F (220°C). Line two 12 muffin pans with about 18-19 muffin liners. Set aside.
• Make the muffins: In a large mixing bowl, using a whisk, stir eggs, oil, brown sugar, and vanilla just until combined. Add flour, baking powder, cinnamon, and salt and stir to combine. Stir in carrots just until combined. Set aside.
• Assemble: Divide batter into muffin liners equally and sprinkle with streusel. Fill liners between ¾ and almost full. You will get about 18-19 muffins.
• Bake at 425°F (220°C) for 5 minutes then lower the temperature to 350°F (175°C) and bake additional 11-13 minutes or until a toothpick in the center comes out clean. Don't overbake or your muffins will end up dry. Let cool for about 10 minutes then transfer to a wire rack to cool completely. 
• Store leftovers in an airtight container at room temperature up to 3 days.

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Tips

• Don’t use an electric mixer. Use a whisk. With mixing as little as possible, make sure that they turn out super soft and moist.
• Make sure to preheat the oven and bake them at high temperature for the first 5 minutes. Baking them for 5 minutes at high temperature lets them rise beautifully high right from the beginning. The higher temperature, in the beginning, is the booster. Continuing with the lower baking temperature lets them still rise though.