I had a bag of baby carrots left over from my son’s birthday hiding at the back of the fridge, and on the verge of becoming icky. I’ve never made a carrot cake before, but I didn’t have all the ingredients to make it, and was way too lazy to run to the market. I settled on carrot muffins instead. I came across a recipe from Williams Sonoma that I thought I would try. The recipe called for raisins, another ingredient I didn’t have, so this was going to be a carrot muffin in the truest sense.
I also substituted light brown sugar for dark brown sugar. I don’t really have an explanation for this, other than I’m convinced that it’s not as sweet, and provides a deeper, more caramel-like flavor. Again, I have no idea if is it true, I just like to believe it is 😊
The muffins were pretty good. Since only one spice (cinnamon) was used in this recipe, it was lacking a bit with the depth of flavor. Even with the dark brown sugar. I’m sure adding raisins would’ve solved this issue. However, the muffins were light and moist, and not too sweet. I would make this again, yes without the raisins, but I may make it more of a carrot spice muffin by adding cardamom or allspice. What do you think?
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- 2 eggs
- 2/3 cup firmly packed dark brown sugar
- 1 cup buttermilk or sour cream
- 6 tablespoons 3/4 stick unsalted butter, melted
- 2 large carrots (peeled and finely shredded (1 ½ cups))
Line the muffin pan with cupcake liners or spray with pan coating. Preheat an oven to 425°F. Line 12 standard muffin cups with paper liners. In a large bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the buttermilk and butter. Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. Fold in the carrots just until evenly distributed.
Spoon the batter into the prepared muffin cups, filling them three-fourths full. Bake until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a wire rack and let cool for 2 minutes, then turn the muffins out onto the rack. Let cool briefly and serve.