Why are my muffins not fluffy?

There are two possibilities. Too much liquid, in this case, buttermilk, can cause a dense, overly moist muffin. Another possibility is too much baking soda or baking powder caused the muffins to rise and then collapse.

How do you grate carrots for muffins?

Place the box grater on a cutting board. Pick up a carrot by its thick end, and slide its tip down the large holes of a box grater. Continue this downward shredding motion until 1-inch of the carrot remains intact. Discard the remaining 1-inch carrot stub to avoid cutting your fingers.

Can I save time and use store-bought shredded carrots?

No. Store-bought shredded carrots tend to be drier, and the moistness the carrot brings to these muffins is essential.

How do I get the muffins to rise higher?

Use tulip-style or Lotus cupcake liners. To make these tulip liners at home, trace and cut out six 6-inch (15-cm) squares on a piece of parchment paper. Working with 1 square at a time, place it on your kitchen counter, and position the bottom of a drinking glass in the middle of the square. Fold the edges of the square up around the glass. Then place the paper cup in the muffin tin.

How do you keep muffins moist?

Make sure the muffins are fully cool - not the least bit warm - before storing. Once the muffins are completely cooled, wrap each muffin individually in plastic wrap or store the muffins in a freezer-safe bag and squeeze out all of the air (using a straw works great for this).

Can I freeze these carrot muffins?

Yes. Make sure the muffins are fully cool before wrapping. Place the muffins in a freezer-safe plastic bag and suck the air out of the bag using a straw. Be sure to remove all air in the freezer-safe bag before freezing the muffins. Alternatively, tightly wrap each muffin with plastic wrap and then foil and place it in the freezer. Store muffins for up to 3 months in the freezer. To eat, thaw muffins at room temperature without unwrapping. If you are only thawing one muffin, remove the muffin from the freezer bag and place it in another bag to thaw. While this may seem tedious and wasteful, it prevents moisture from forming on the surface of the muffin. No one likes a sticky muffin!

Carrot Muffins with Whole Wheat Flour

Light and Fluffy Whole Wheat Carrot Muffins

carrot muffin with a large bite out of it with muffins in the background

Print Recipe

These Carrot Muffins are a low-sugar, whole-grain twist on a carrot cake. They are light and moist (no, that’s not an oxymoron) and filled with warm spices and almond and whole wheat flours. Bonus: they make a small batch of 6.

Author: Kim Fox
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 muffins 1x
Category: Breakfast
Method: Bake
Cuisine: American

Ingredients

Scale

1 cup (128g) whole wheat flour*
1/4 cup (30g) almond flour*
1/3 cup (75g) white granulated sugar
1 teaspoon baking powder
1/4 + 1/8 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon*
1/4 teaspoon ginger*
1/4 cup (56g) unsalted butter, fridge-cold, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon (127ml) buttermilk, fridge-cold*
1 large egg
3/4 cup (75g) coarsely grated carrot, about 1 medium-large carrot
1/4 cup (43g) raisins
1/4 cup (29g) raw walnuts, coarsely chopped, optional

Instructions

Preheat the oven to 425°F (220°C). Position the oven rack to the middle position. Line a 6-well muffin tin with tulip-style or Lotus cupcake liners for a loftier rise or, if using regular paper liners, butter the top rim of each muffin well in case the muffins spillover.
Combine the dry ingredients. If using an electric mixer: In the bowl of an electric mixer fitted with a paddle attachment, combine flours, sugar, baking soda, baking powder, salt, and spices. Lightly fluff the flour mixture with your hands until all of the ingredients are uniformly distributed, about 5 times. Add the diced butter to the flour mixture and mix at medium speed until the butter is the size of peas and there are no discernable pieces of butter, about 2 minutes. By hand: In a large bowl, combine the flours, sugar, baking soda, baking powder, salt, and spices Lightly fluff the flour mixture with your hands until all of the ingredients are uniformly distributed, about 5 times. Add the cold, diced butter to the flour mixture. Pinch the butter into the flour mixture using your fingers or a pastry blender until the butter is the size of peas and there are no discernable pieces of butter, about 5 minutes.
Combine the wet ingredients. In a medium bowl, whisk together the egg and buttermilk.
Combine the wet and dry ingredients. Pour the wet mixture into the flour mixture. Using a wooden spoon or spatula, gently fold the ingredients together until the batter is well-blended with no clumps of dry ingredients remaining, about 1 minute.
Add the add-ins. Add the shredded carrots and raisins to the batter and gently fold them into the batter, about 1 minute
Bake. Divide the batter equally among the prepared muffin wells, completely filling each well. Top each muffin with chopped walnuts, if desired. Bake the muffins for 10 minutes. Without opening the oven door, reduce the oven temperature to 375°F (190°C). Continue to bake until the muffins are golden and a toothpick inserted in the center of each muffin comes out clean, about 18 minutes.
Serve. Let the muffins cool in the pan for 2 minutes before moving them to a wire rack to cool completely.

Notes

FLOUR. If you opt to measure by volume instead of weight, whisk the flour first to aerate it, then spoon into a measuring cup, and then level it off with the back of a knife.

CINNAMON + GINGER. If using Five Spice Chinese powder, substitute it 1:1 for the cinnamon and ginger.

BUTTERMILK. Combine 1 tablespoon of apple cider vinegar with 1/2 cup milk and let the mixture sit until the milk looks curdle-like, about 3 minutes.

STORAGE. Store muffins tightly wrapped for up to 3 days at room temperature.

Nutrition

Serving Size: 1 muffin
Calories: 231 calories
Sugar: 18.9g
Sodium: 113mg
Fat: 9.3g
Saturated Fat: 5.1g
Carbohydrates: 35.1g
Fiber: 1.7g
Protein: 3.7g
Cholesterol: 22mg

Keywords: small batch carrot muffins, carrot cake muffins, healthy carrot muffins

Find it online: https://frommarkettotable.com/light-and-fluffy-whole-wheat-carrot-muffins/