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Denis Elas The Chef
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Carrot Muffins
[Muffins aux carottes]

Carrot Muffins [Muffins aux carottes]

By Denis Elas The Chef
Print Recipe
A stack of four freshly baked carrot muffins on a blue and white patterned plate, with one muffin broken open to reveal the moist interior dotted with grated carrots.
Carrot Muffins are my café-style treats featuring an exceptionally tender crumb, dual-sugar moisture retention, and a bakery top.

Dedicated to my parents

Svetlana and Oleg ❤️

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Course: Breakfast, Dessert
Cuisine: American, French
Prep: 15 minutes
Cook: 20 minutes
Rest Time: 15 minutes
Total: 50 minutes

Equipments

Measuring Tools
Measuring tools
Cooking Scale
Digital scale
Mixing bowl
Muffin pan (12 cups)
Muffin liners
Baking spatula
Grater
High-quality cooking knives

Ingredients

The Dry

The Wet

The Add-Ins

  • 220 g carrots finely grated
  • turbinado sugar to taste
10 muffins

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Wash, peel, and finely grate your 220 g carrots. Preheat the oven to 425°F (210°C) and prepare your muffin pan with liners.
    Hands using a vegetable peeler to peel whole carrots on a wooden cutting board, with a small metal bowl collecting the bright orange carrot peels.

The Dry

  1. In a mixing bowl, whisk together the 250 g all-purpose flour, 2 tsp. baking powder, 1 tsp. baking soda, 2 tsp. ground cinnamon, ¼ tsp. ground nutmeg, ½ tsp. ground ginger and ½ tsp. salt.
    Hands whisking dry baking ingredients in a stainless steel bowl that is sitting on a red digital kitchen scale.

The Wet

  1. In a separate large bowl, combine the 125 ml vegetable oil, 1 tsp. vanilla extract 150 g sugar, and 110 g brown sugar. Whisk in the 2 eggs until emulsified and smooth.
    Denis's Tip: Ensuring your eggs are at room temperature is vital here so they do not cause the lipids to seize.
    Hands using a whisk to mix the wet ingredients for carrot muffins in a tilted stainless steel bowl.

The Batter

  1. Fold the dry ingredients into the wet mixture until just combined. Fold in the grated carrots. Take care not to overmix.
    Let the batter rest in the bowl for 15 minutes. This allows the flour to hydrate fully and the starches to swell, which creates a thicker batter that holds its shape better in the oven.
    A stainless steel mixing bowl filled with prepared orange carrot muffin batter, sitting on a wooden cutting board with a red spatula resting inside.

The Baking

  1. Pour the batter into the muffin liners using a spoon. We are making 10 muffins, but because muffin pans are for 12, we are keeping the middle ones and filling them ¼ of water. If you are changing the amount of muffins, make sure to add a bit of waters in the empty pans.
    A hand using a white spatula to portion thick carrot muffin batter into a paper-lined muffin tin.
  2. Sprinkle the tops of the muffin batter with turbinado sugar right before they go into the oven. It gives them a professional, crunchy, sugary crust.
    A hand sprinkling coarse sugar over the tops of unbaked carrot muffin batter in paper liners within a metal muffin tin.
  3. Bake for 5 minutes at 425°F (210°C) to create the ultimate café-style high-dome oven spring.
    Then, without removing the muffins from the oven, lower the temperature to 350°F (176°C) and continue baking for another 15-20 minutes or until a toothpick inserted into the center comes out clean.
    A metal muffin tin filled with baked carrot muffins resting on a wooden cutting board, with a small Shiba Inu figurine in the background.

The Serving

  1. Let cool and enjoy your Ultimate Carrot Muffins [Muffins aux carottes]. Store these muffins in an airtight container at ambient room temperature. They will not dry out rapidly like butter-based pastries.
    A stack of four freshly baked carrot muffins on a blue and white patterned plate, with one muffin broken open to reveal the moist interior dotted with grated carrots.

Nutrition

Serving: 1 muffin | Calories: 315 kcal (16%) | Carbohydrates: 45 g (15%) | Protein: 4 g (8%) | Fat: 14 g (22%) | Sodium: 210 mg (9%) | Fiber: 1 g (4%) | Sugar: 28 g (31%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

ChefCuisto.com

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