Carrot Cake Muffins
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These Carrot Cake Muffins are everything you love about classic carrot cake, baked into tall, bakery-style muffins.
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Ultra-moist, warmly spiced, perfectly tender, and ready in under 30 minutes.
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No layers, no frosting fuss, just simple springtime comfort in every bite! 🥕
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To make,
combine the flour, cinnamon, baking powder, baking soda, nutmeg, and salt, and whisk together.
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In another large bowl, combine the sugar, oil, sour cream, eggs, and vanilla, and whisk well.
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Add the dry ingredients to the wet ingredients. Fold just a few times.
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Fold in the grated carrots until no flour streaks remain, being careful not to overmix.
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Divide the batter among the paper liners (they will be almost full, you’ll get 12 muffins perfectly). Sprinkle the tops with sanding sugar/turbinado sugar, if you like.
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Bake for 5 minutes at 425°F and then, without opening the oven, reduce the oven temperature to 350°F and bake for another ~14-15 minutes
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Let cool for 5 minutes in the pan, then transfer to a cooling rack to cool completely.
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For full recipe, instructions, helpful tips, and more swipe up or visit blog!
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