Carrot Walnut Muffins

With Easter just around the corner, it seems fitting to share a recipe that can be the perfect addition to your family brunch. These carrot walnut muffins are sweet, buttery and super easy to make. Maple syrup is the main sweetener, so if you pay close attention you can get the hint of maple that compliments the carrots and walnuts really well.

This recipe includes the step of cutting in your butter. Make sure the butter is slightly chilled to make this easier. The butter should be cut up into pea sized pieces to ensure an even distribution of fat throughout the batter.

I did not include any icing or extra toppings in this recipe, but feel free to spread some cream cheese icing on if you're looking for more of a carrot cupcake feel. I hope you enjoy this recipe!

Ingredients

- 2 cups flour

- 1/3 cup brown sugar

- 1 tsp cinnamon

- 2 tsp baking powder

- 1 tsp salt

- 1/2 cup butter, chilled

- 2 cups grated carrots (about 3 medium-large carrots)

- 1/2 cup chopped walnuts

- 2 eggs

- 1/2 cup sour cream or plain greek yogurt

- 3/4 cup maple syrup

- 1 tsp vanilla

Method

Preheat the oven to 425ºF.

Add flour, brown sugar, cinnamon, baking powder and salt to a large mixing bowl and whisk to combine. Next, cut up the butter into cubes and add to the dry ingredients. Using a pastry blender, cut in the butter until all of the pieces are about the size of a pea.

Next, grate the carrots and chop the walnuts. Add them both into the bowl with the dry ingredients and butter. Mix until the carrots are coated in flour.

In a separate bowl, add the eggs, sour cream (or yogurt), maple syrup and vanilla and whisk until smooth. Pour the liquid mixture into the bowl with the dry ingredients and use a wooden spoon or spatula to gently combine the batter. You do not want to over mix, but there shouldn't be any dry areas left in the batter.

Line a muffin tin and fill each muffin about 80% full with the batter. Put them into the oven to bake for ~15 minutes or until the top of the muffins starts to brown slightly. Let them cool and enjoy!

This recipe makes 18 medium sized muffins.