Carrot Muffins [Muffins aux carottes]
Servings: muffins
Carrot Muffins are my café-style treats featuring an exceptionally tender crumb, dual-sugar moisture retention, and a bakery top.
Equipment
Ingredients
The Dry
- 250 g all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. ground cinnamon
- ½ tsp. salt
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
The Wet
- 125 ml vegetable oil
- 150 g sugar
- 110 g brown sugar
- 2 eggs at room temperature
- 1 tsp. vanilla extract
The Add-Ins
- 220 g carrots finely grated
- turbinado sugar to taste
Notes
Instructions
The Preparation
- Wash, peel, and finely grate your 220 g carrots. Preheat the oven to 425°F (210°C) and prepare your muffin pan with liners.
The Dry
- 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.
The Wet
- 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.
The Batter
- 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.
The Baking
- 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.
- 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.
- 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.
The Serving
- 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.