Carrot muffins with walnuts

Ingredients

Muffins

300 grams (10.6 ounces) carrots
190 grams (6.7 ounces) flour
2 eggs
100 grams (3.5 ounces) cane sugar
50 grams (1.8 ounces) white sugar
110 milliliters (3.7 fluid ounces) olive oil
80 grams (2.8 ounces) walnuts
4 grams (0.14 ounces) baking powder
3 grams (0.11 ounces) baking soda
8 grams (0.28 ounces) cinnamon
5 grams (0.18 ounces) nutmeg
2 grams (0.07 ounces) salt

Equipment

Grater
An essential tool for grating carrots finely. Make sure to use the small holes for a finer texture.
Frying Pan
Used for lightly toasting the nuts. A dry, non-stick pan works best.
Mortar and Pestle
Perfect for grinding the nuts into medium-sized pieces. If you don’t have one, use a rolling pin and a ziplock bag as a makeshift solution.
Large Mixing Bowl
For beating the eggs and combining all the ingredients. Choose a bowl that gives you enough room to mix without causing spills.
Small Bowl
Useful for mixing the dry ingredients together before combining them with the wet mixture.
Muffin Molds
Ensure they are greased or use silicone molds for easy removal. Fill them 2/3 full for the best results.

Instructions

Step 1

Preheat your oven to 356°F (180°C).

Step 2

Grate the carrots on a fine grater and drain the excess juice. You can use a cheesecloth to squeeze out more juice efficiently.

Step 3

Lightly toast the walnuts in a dry frying pan over medium heat until fragrant, then grind them to medium-sized pieces using a mortar and pestle. Be careful not to burn the nuts, as this will give a bitter flavor.

Step 4

In a large bowl, beat the eggs with both types of sugar until the mixture becomes fluffy. This will take around 3-5 minutes.

Step 5

Add the olive oil, grated carrots, and salt to the egg mixture. Gently mix with a spatula until well combined. Fold in the ingredients to retain the airiness of the whipped eggs.

Step 6

In a separate smaller bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.

Step 7

Gradually add the dry ingredients to the liquid mixture. Mix until just combined and then fold in the walnuts. The dough should be thick but not dry. Avoid over-mixing to keep the muffins tender.

Step 8

Spoon the batter into muffin molds, filling each about two-thirds full.Lining the molds with paper liners will make removal easier.

Step 9

Bake the muffins in the preheated oven for 15-20 minutes or until a skewer inserted into the center comes out clean. If the tops are browning too quickly, you can loosely cover them with a piece of aluminum foil.

Step 10

Allow the muffins to cool before serving. They can be enjoyed immediately but taste even better the next day.

Servings

Transform your carrot muffins into an irresistible culinary experience! Serve them warm for immediate satisfaction, allowing the aroma of cinnamon and nutmeg to enrapture your senses. **On the second day**, let these muffins surprise you with an even more intense flavor after the spices have melded perfectly 😋. For breakfast, these muffins are superb paired with a cup of steaming coffee or tea. 🥐☕ Hosting a brunch? Elevate your spread by arranging these muffins on a beautiful wooden board amongst a selection of fresh fruit and perhaps a selection of cheeses. Feeling like an afternoon pick-me-up? Split a muffin, toast it lightly, and slather on some rich butter or cream cheese for a truly indulgent snack. Got a sweet tooth? Transform your muffins by drizzling them with a simple cream cheese glaze or a dusting of powdered sugar - perfection in every bite! Explore these serving ideas, and each muffin moment will feel brand new again!

Variations

Going gluten-free or vegan doesn't mean missing out on these yummy muffins! Here's how to tweak the recipe to fit your dietary needs: **For Gluten-Free Muffins** 🌾: - Swap out the 190g of all-purpose flour for an equal amount of gluten-free flour blend. Opt for a blend that already includes xanthan gum for best results. **For Vegan Muffins** 🌱: - Replace the 2 eggs with 2 flax eggs (2 tablespoons of ground flaxseed mixed with 5 tablespoons of water, let it sit for 5 minutes). - Instead of using regular sugar, go for coconut sugar or another plant-based sweetener to keep it all vegan. - Use a neutral vegetable oil if olive oil isn't to your liking. Enjoy the same moist and flavorful muffins while accommodating your gluten-free and vegan friends with these simple adjustments!

Faq

Why are my muffins so dense?
Dense muffins can be a result of over-mixing the batter or not properly combining the dry and wet ingredients. Mix just until everything is incorporated.
How can I tell if my muffins are done?
Insert a skewer or toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are ready.
Can I freeze these muffins?
Absolutely! Let the muffins cool completely, then store them in airtight freezer bags. They can last up to three months in the freezer.
Can I add other ingredients?
Yes! Feel free to throw in raisins, chocolate chips, or even shredded coconut to customize your muffins.
Why are my muffin tops flat?
Flat muffin tops can result from under-filling the molds or the oven temperature being too low. Make sure to fill the molds 2/3 full and preheat your oven properly.
Can I double this recipe?
Yes, you can double the ingredients, just make sure you mix the batter in a bowl large enough to accommodate the volume.