Carrot Muffins | Baking with Dorie

Dorie’s recipe for carrot muffins makes a dozen. I wanted everyone in the family to have a taste and didn’t anticipate the need to ration them. Most of the time, the family does not get overly excited about muffins — but these! To my surprise, the carrot muffins are exceptionally moist, light and tantalizingly delicious. The batter uses some common ingredients, including the warm spice, carrots, orange zest and dry fruits.

It’s a safe bet to assume there is cinnamon in the mix since it frequently goes in a carrot cake batter. But that’s not the case here. Surprise! The note of warm spices comes mostly from teaspoonful of ground ginger, 1 1/2 teaspoons to be exact, and a half cup of brown sugar. After devouring several of these muffins, I have to say my preferrence is for the more subtle and warmer flavor from the combination of ginger and brown sugar. (Make sure the ground ginger is fresh.) Notably, they are less assertive and in-your-face like the cinnamon. And it makes all the difference.

Another reason I have to put a limit on how many muffins each person can eat is that these muffins are so light. You can easily eat two to three of these in one go. Yes, they are that good! The lightness is primarily due to the use of canola oil. No butter is required in the batter.

These are among the best muffins I’ve ever baked. I know I’ll make them again. What’s holding me back from making more is the rather lengthy process of shedding the carrots. It takes a while to get one-and-a-half cup of grated carrots, from three carrots. I use a mandolin with a fine shedder attachment, slowly and carefully, so that I don’t cut myself. When I’m all done with the task, my fingers are thoroughly stained from the juice of the carrots. Maybe there is a better tool to get the job done faster and cleaner!

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Carrot Muffins | Baking with Dorie

By Dorie Greenspan – Serves: Makes 12 muffins

Ingredients

• 2 cups (272 grams) all-purpose flour
• 1/2 cup (133 grams) sugar
• 1 tablespoon baking powder
• 1 1/2 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup (180 ml) milk
• 2/3 cup (160 ml) flavorless oil, such as canola
• 1 tablespoon pomegranate molasses (optional)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup l(67 grams) packed brown sugar
• Grated zest of 1 tangerine or small orange
• 1 1/2 cup (150 ml) shredded carrots (about 3)
• 1/3 cup (about 50 grams) raisins, dried cranberries or chopped dried fruit
• Sunflower seeds for topping (optional), I use pumpkin seeds

Instructions

1

Preheat oven to 375. Line a regular-size muffin tin with cupcake papers.

2

COMBINE THE DRY INGREDIENTS: In a large bowl, whisk together the flour, sugar, baking powder, ginger, baking soda and salt.

3

COMBINE THE WET AND DRY INGREDIENTS: In a medium bowl, whisk together the milk, oil, pomegranate molasses, if you're using, eggs and vanilla. Pour the liquid ingredients into the large bowl with the dry ingredients and scatter over the brown sugar and zest. Using a flexible spatula, stir until most of the floor is moistened.

4

Add the carrots and raisins or other dry fruit. Stir to blend.

5

Divide the batter evenly among the muffin cups. Scatter over some sunflower seeds.

6

BAKE: Bake for about 20 to 22 minutes, or until the muffins are golden brown and a tester inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 10 minutes before removing the muffins.

Notes

Adapted from Baking with Dorie by Dorie Greenspan