Carrot Cake Muffins
Celebrate spring and carrot cake season with these Carrot Cake Muffins! Any muffin that tastes like a dessert is a Breakfast Win in my book and as an added bonus, get in some veggies before lunch!
Ingredients
- 1 1/2 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 3/4 tsp. kosher salt
- 1/2 tsp. ground cinnamon
- 3/4 c. unsalted butter melted
- 1 c. light brown sugar packed
- 1 large egg
- 2 Tbs. sour cream
- 1/2 tsp. vanilla extract
- 1 1/2 c. grated carrots (from about 4 carrots)
- 3/4 c. chopped pecans
Instructions
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Preheat oven to 375F. Line 2-12 cup muffin tins with paper liners and set aside.
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In a large bowl, whisk together flour, baking powder, baking soda, kosher salt, and cinnamon. In a smaller bowl, whisk together melted butter, brown sugar, egg, sour cream and vanilla extract.
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Pour wet ingredients into dry ingredients and stir together, using a rubber spatula. When almost mixed, fold in grated carrots and pecans.
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Use a standard-sized ice cream scoop and portion dough into prepared muffin tins. Bake in preheated oven for 18-20 minutes, until a toothpick inserted into center comes out clean.
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Allow to cool for 10 minutes before removing from pan and moving to a wire rack to cool completely. Store cooled muffins in an airtight container.