Ingredients
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
Wet Ingredients
- 2 large eggs, room temperature
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ¼ cups brown sugar, packed
- 1 cup buttermilk, room temperature (or 1 cup heavy cream + juice of ¼ lemon)
- 1 ½ cups grated carrots
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the muffins.
- Mix Dry Ingredients: In a medium bowl, sift together all-purpose flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk eggs, vegetable oil, vanilla extract, brown sugar, and buttermilk (or heavy cream with lemon juice) until the mixture is smooth and combined.
- Combine Wet and Dry: Pour the dry ingredient mixture into the wet ingredients and stir gently using a spatula until most of the flour is incorporated.
- Add Carrots: Fold in the grated carrots until just combined to maintain a tender texture.
- Prepare Muffin Pan: Line a 12-cup muffin pan with liners or spray with nonstick baking spray.
- Fill Muffin Pan: Spoon the batter into each muffin cup filling them about 90% full to allow space for rising.
- Bake: Place the muffin pan on the top third rack of your oven and bake for 20 to 25 minutes, or until a cake tester inserted in the center comes out clean.
- Cool and Serve: Remove muffins from the oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute buttermilk with heavy cream plus lemon juice as an acid to mimic buttermilk’s effect.
- Ensure eggs and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter once the flour is added to keep muffins tender.
- Grated carrots add moisture and nutrition but can be adjusted slightly according to preference.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
