Carrot Muffins

Notes:

note on mixing muffin batter: When mixing a muffin batter, it is important not to overwhip the eggs, as that could cause the muffins to expand too much during baking and then deflate. The mixture may look broken after you whip in the eggs, but that is fine.

note on defrosting frozen baked muffins: Defrost the muffins still in the container so any condensation will form on the outside of the container, and not on the muffins. Place on a sheet pan and refresh in a 325°F oven (standard) for about 5 minutes, if desired.

	180g All-purpose flour
	3.1g Baking Soda ( ½ + ⅛ teaspoon)
	¼ tsp Baking Powder
	2.3g Ground cinnamon (¾ + ⅛ tsp)
	2g Kosher Salt
	207g Granulated Sugar
	142g Canola Oil
	¼ vanilla bean - split lengthwise
	80g Eggs
	212g Shredded Carrots
	180g Oat Streusel Topping
	For the Oat Streusel
	142g All-purpose flour
	107g Old-fashioned oats
	106g Toasted wheat germ
	50g Light Brown Sugar
	29g Granulated Sugar
	½ tsp Ground Cinnamon
	½ tsp Freshly Grated Nutmeg
	⅛ tsp Kosher Salt
	¼ vanilla bean - Split Lengthwise
	113g Cold Unsalted Butter (“cut into ¼-inch pieces)

1.	FOR THE BATTER
2.	Place the flour in a medium bowl. Sift in the baking soda, baking powder, and cinnamon. Add the salt and whisk together.
3.	Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Scrape the seeds from the vanilla bean, add them to the sugar mixture, and mix for 30 seconds to distribute the seeds evenly.
4.	Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about 1 minute, until just incorporated (see Note on Mixing Muffin Batter). Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.
5.	Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots.
6.	Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.
7.	TO BAKE THE MUFFINS
8.	Preheat the oven to 218°C (standard). Line the muffin pan with the muffin papers and spray the papers with nonstick spray.
9.	Spoon the batter evenly into the papers, stopping ⅜ inch from the top (135 grams each). Sprinkle 30 grams/3 tablespoons of the streusel on top of each muffin and press gently into the batter.
10.	Place the pan in the oven, lower the oven temperature to 162°C, and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.
11.	The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.
12.	TO MAKE THE STREUSEL
13.	Combine all of the ingredients except the vanilla bean and butter in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed to combine. Scrape the seeds from the vanilla bean, add them to the dry mixture, and mix until evenly distributed.
14.	Toss in the butter and mix for about 1 minute, or until the butter is incorporated, with no large chunks remaining.
15.	Transfer to a covered container or a resealable plastic bag. Refrigerate for at least 2 hours, or up to 2 days, or freeze for up to 1 month. Use the streusel while it is cold.

Yield

Rating

Ingredients

Instructions

Notes:

Leave a Reply Cancel Reply