Carrot muffins with sour cream
8 servings
60 minutes
Carrot muffins with sour cream are a delicate and aromatic treat from Austrian cuisine. Their main feature is the amazing combination of sweet carrots, warm cinnamon, and soft texture that makes the taste special and cozy. Historically, carrots were used in baking for their natural sweetness, allowing for reduced sugar while adding juiciness and lightness. The muffins are perfect for morning coffee or a cozy tea time. The sour cream adds softness and a slight tang to the batter, balancing the flavor. These muffins are a great choice for those wanting to try something unusual yet simple to make.
1
Peel the carrot, grate it on a fine grater, and squeeze the juice with your hands. You can drink the juice — it's very healthy.
- Carrot: 250 g
2
Beat the eggs with a mixer until frothy for about 3 minutes. Add sugar to the eggs and beat again with the mixer. Then add butter and sour cream to the dough and mix briefly with the mixer.
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Butter: 100 g
- Sour cream: 80 g
3
Mix the flour with the baking powder, sift it, and add it to the dough. Stir the dough with a spoon until a uniform consistency is achieved.
- Wheat flour: 1 glass
- Baking powder (raising agent): 1 teaspoon
4
Now add grated carrot and cinnamon to the dough and mix. Distribute the dough into small muffin baking molds and bake in a preheated oven at 180 degrees for about 25-35 minutes. You can check the readiness of the muffins with a match or a wooden stick.
- Carrot: 250 g
- Cinnamon: 0.5 teaspoon
