High Altitude Carrot Cake Muffins
These carrot cake muffins are flavorful and moist, dense and not too sweet. They taste like carrot cake, but without the frosting.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- 2 ½ cups all-purpose flour, fluffed, spooned and leveled
- 2 ¼ tsp baking powder
- ⅛ tsp baking soda
- 2 ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup + 2 tsp granulated sugar
- ½ cup light brown sugar, lightly packed
- ½ cup sour cream
- ½ cup whole milk
- ½ cup unsalted butter, melted
- ¼ cup vegetable oil
- 2 large eggs
- 1 tbsp vanilla extract
- 2 cups (packed) peeled and finely grated carrots (11.5 ounces)
Instructions
- Preheat the oven to 425 F, and position a rack in the center of the oven. Line standard-sized muffin pans with 16 paper liners. Spray the liners with non-stick baking spray, or the muffins will stick to the papers.
- In a large bowl, sift together the flour, baking powder, baking soda, spices, and salt.
- In a separate bowl, whisk together the sugar (3/4 cup), brown sugar, sour cream, milk, melted butter, oil, eggs, and vanilla.
- Add the liquid ingredients and the grated carrots to the bowl of dry ingredients, and stir until combined.
- Divide the batter between 16 muffin cups, filling them nearly full. Sprinkle the top of the batter with the remaining two teaspoons of granulated sugar.
- After placing the muffins in the oven, turn the temperature from 425 to 375 F. Bake the muffins for about 22-25 minutes, until the tops spring back when gently touched.
- Let the muffins cool for 10 minutes, then serve warm with softened butter.
Notes
Store leftover muffins in an airtight container at room temperature for up to 3 days.
Rewarm muffins in the microwave for 30 seconds at 50% power for a soft, just-baked texture.
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