Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Preheat oven to 375F. Line 2-12 cup muffin tins with paper liners and set aside.
  • 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.
  • Pour wet ingredients into dry ingredients and stir together, using a rubber spatula. When almost mixed, fold in grated carrots and pecans.
  • 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.
  • 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.