These are the breakfast muffins that Mom used to make on weekends. The truth is, we never knew that there were carrots inside since they were finely grated. The chopped pecans and sweetness of the dates made these so delicious that we didn’t care about anything else. Also, don’t you just love those wonderful domes on top?
About these muffins
These are going to be your new favorite muffins for breakfast. And, if you have guests over, make these, and they will rave about how delicious they are. The secret to keeping these muffins moist is to grate the carrots finely. So, I do not use the finest or the largest, but somewhere in between. Can you see how light and airy these muffins are? See those big airy holes? I am also using chopped dates, but other fruits such as dried cranberries, raisins, figs, and apricots work great, too. We love pecans, but walnuts also make a great addition to carrot muffins. In addition, the process and timeline for these muffins are also fairly simple, easy, and quick.
Grate the carrots and combine dry ingredients – 5 minutes Prepare batter – 5 minutes Bake the muffin – 20 mins
Carrot cake muffins
Preheat the oven to 325℉/ 165℃/ Gas Mark 5 Dry ingredients – Combine all dry ingredients in a bowl and set aside. Fruit/Nuts – Add 2 tbsp of the flour mixture to the dates and toss them well. Then, combine the fruit and nuts and set aside.Pro tip – The flour will prevent the dates from clumping together in the batter. Whip – In the bowl of a stand mixer with the whisk attachment, whip the egg for a minute. Then, gradually add the sugar and continue to whip until light and fluffy. Wet ingredients – Gradually add the oil to the egg mixture, followed by sour cream, milk, and vanilla extract.
Combine – Add the flour mixture to the wet ingredients, followed by the fruit and nut mixture. Combine well, but do not overmix.Pro tip – overmixing the batter with fruit and nuts will cause them to sink to the bottom of the batter.
Bake – Divide the batter between 12 muffin cups. Next, transfer to the oven on the center rack and bake for 18 to 20 minutes until a skewer inserted in the center comes clean.Pro tip – if using a fan oven, rotate the muffin pan halfway to prevent a slanted dome. Cool on the wire rack for 5 minutes before serving.
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