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Carrot Muffins Recipe & Video

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Carrot Muffins have the flavor and texture of a carrot cake. The original name for these muffins was 'Morning Muffin Magic' but you may also know them as 'Morning Glory Muffins'. These cinnamon flavored muffins are wonderfully moist and are loaded with flavorful ingredients; things like toasted nuts, dried coconut, grated apple, and of course, grated carrots. Although these muffins need no adornment, sometimes I can't resist covering them with cream cheese frosting. 

No mixer is required to make this batter. All you need are two bowls; one for the wet ingredients and one for the dry ingredients. The two are then mixed together and you are done. The time consuming part is the grating of the fresh carrots and apple. You can grate them using a box grater or the carrots can be grated using your food processor, fitted with the grating blade. For the nuts, you can use pecans, walnuts, almonds, or hazelnuts. I do like to first toast the nuts as this brings out their full flavor. For the dried coconut you can use either sweetened or unsweetened, shredded or flaked. Or you can leave out the dried coconut if you prefer. I have included a cream cheese frosting recipe if you want to frost the muffins, although it really isn't needed.
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Carrot Muffins: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Place paper liners in a 12 cup muffin pan. Or lightly butter or spray the muffin cups with a non stick cooking spray.

Place the pecans or walnuts on a baking sheet and bake for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

Peel and grate the carrots and apple. Set aside.

In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon. Stir in the nuts and coconut, if using. 

In a separate bowl, whisk together the eggs, oil, and vanilla extract. Fold the wet ingredients, along with the grated carrot and apple, into the flour mixture, stirring just until moistened. Evenly divide the batter between the prepared muffin cups and bake for 20 - 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.  

Remove from oven and let cool on a wire rack. After about 10 minutes remove the muffins from the pan and cool completely on a wire rack.

Makes 12 standard-sized muffins.

Cream Cheese Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter and cream cheese until very smooth with no lumps. Gradually beat in the powdered sugar until fully incorporated and smooth. Beat in the vanilla extract.

Place a dollop of the cream cheese frosting on the top of each muffin.

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Carrot Muffins Recipe:

1/4 cup (25 grams) pecans or walnuts, toasted and coarsely chopped

1 1/3 cups (120 grams) grated raw carrot (about 2-3 peeled carrots)

1 small apple, peeled and grated

1 1/3 cups (175 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

1/2 teaspoon (2 grams) baking soda

1 teaspoon (4 grams) baking powder

1/4 teaspoon (1 gram) kosher salt

1 teaspoon ground cinnamon

1/2 cup (35 grams) dried coconut (sweetened or unsweetened) (shredded or flaked) (optional)

2 large eggs (100 grams out of shell), at room temperature

1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola oil)

1/2 teaspoon (2 grams) pure vanilla extract (optional)

Cream Cheese Frosting: (optional)

1/4 cup (55 grams) unsalted butter, at room temperature

4 ounces (115 grams) full fat cream cheese, at room temperature

3 tablespoons confectioners sugar (powdered or icing)

1/2 teaspoon (2 grams) pure vanilla extract

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