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Cinnamon Carrot Muffins

Cinnamon Carrot Muffins
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Cinnamon Carrot Muffins

Cinnamon Carrot Muffins

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Moist carrot muffins with plenty of cinnamon, a simple oil-based batter, and finely grated fresh carrots.
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Prep Time 20 minutes
Cook Time 24 minutes
Total Time 44 minutes
Servings: 18 muffins
Course: Muffins & Cupcakes
Cuisine: Jewish
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tsp vanilla extract (5 mL)
  • 4 large eggs
  • up to 2 cups granulated sugar (400 g), or less to taste
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 5 medium carrots (finely grated (about 2 1/2-3 cups loosely packed))
  • 2 cups all-purpose flour (240 g)
  • 2 tsp ground cinnamon
  • 3/4 cup oil (180 mL)
  • 1/2 tsp fine salt

Equipment

  • Standard muffin pans for about 18 muffins
  • Paper liners
  • large mixing bowl
  • Medium bowl
  • whisk
  • Rubber spatula
  • Box grater or food processor
  • Cooling rack

Method
 

Method
  1. Preheat. Heat the oven to 350°F / 175°C and line the muffin pans.
  2. Prepare the carrots. Peel if desired and finely grate the carrots. Do not leave long thick shreds.
  3. Mix the wet ingredients. Whisk eggs, sugar, oil, and vanilla until evenly combined.
  4. Mix the dry ingredients. Whisk flour, baking powder, baking soda, cinnamon, and salt.
  5. Combine. Add dry ingredients to wet and stir gently until almost combined.
  6. Add carrots. Fold in the grated carrots just until evenly distributed.
  7. Fill. Divide among muffin cups, filling about 2/3 to 3/4 full.
  8. Bake. Bake for 20-24 minutes. Remove when the tops are set and spring back lightly and a toothpick through the cake portion comes out clean or with moist crumbs, not wet batter.
  9. Cool. Let stand 5-10 minutes in the pan, then transfer to a rack.

Notes

Variations
  • Use 1 1/2 cups sugar for a less-sweet version.
  • Add 1/2 cup raisins if desired.
  • Add 1/2 cup chopped walnuts as an optional variation, not part of the base recipe.
Make Ahead, Storage & Freezing
  • Room temperature: Airtight for about 3 days.
  • Refrigerator: Up to 5 days.
  • Freezer: Freeze for up to 3 months.
Tip to Hand Down
Grate the carrots fine enough that they almost disappear into the muffin. That’s what keeps the crumb moist without leaving chewy strands.

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