Sweet shreds of carrot and tart green apple are the secrets behind these expertly moist muffins brimming with brown sugar and cinnamon.
- 1 1/4 cups all-purpose flour, plus more if needed
- Pinch salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, softened
- 1/4 cup vegetable oil
- 1/2 cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups grated carrot (about 3–4 medium)
- 3/4 cup peeled grated Granny Smith apple (about 1 medium)
- Preheat the oven to 350°F and spray 9 cups in a standard 12-cup muffin tin with non-stick cooking spray (or line with paper baking cups).
- Whisk together the flour, salt, baking soda, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
- In a medium mixing bowl, use a sturdy whisk to cream the butter and brown sugar together until soft and fluffy. You can also use a stand mixer or hand mixer.
- Beat in the oil. Beat in the eggs one at a time, and then add the vanilla. The mixture should be light and airy.
- Fold in the grated carrots and apples.
- Fold the dry mixture into the wet a little at a time, mixing until just combined.
- Spoon even amounts of the batter into the muffin cups, making sure you fill each one to the brim. You should have enough batter for 9 large muffins.
- Bake the muffins until they’re golden brown on top and a knife or toothpick inserted into the center comes out clean with a few wet crumbs sticking to it, about 25-30 minutes. Cool in the pan for 5 minutes, and then transfer to a wire rack to finish cooling.
- Store leftovers in an airtight container at room temperature, or wrap individually and freeze.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Muffins
- Method: Baking
- Cuisine: Baked Goods
Keywords: carrot, muffin