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Carrot and Walnut Muffins

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Ingredients
  

  • 1 3/4 cups (220 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional but nice)
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) neutral oil (like canola, sunflower, or light olive oil)
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) plain yogurt or buttermilk
  • 1 1/2 cups (about 180 g) finely grated carrots (2–3 medium carrots)
  • 3/4 cup (85 g) chopped walnuts, lightly toasted if you like
  • Optional add-ins: 1/2 cup raisins, chopped dates, or shredded coconut
  • Optional topping: coarse sugar for sprinkling

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
  • In a separate bowl or large measuring jug, whisk the eggs, oil, granulated sugar, brown sugar, vanilla, and yogurt until smooth and slightly thickened.
  • Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until the batter is mostly combined. Do not overmix; a few small streaks of flour are fine.
  • Fold in the grated carrots and walnuts (and any optional add-ins) just until evenly distributed.
  • Divide the batter evenly among the muffin cups. For a taller dome, fill each cup about three-quarters full. Sprinkle the tops with coarse sugar if using.
  • Bake for 18–22 minutes, or until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer the muffins to a wire rack to cool completely or enjoy slightly warm.