Moist and Nutty Butter-Free Carrot Muffins
A home-baked muffin snack made with cooking oil instead of butter for moisture, with crushed almonds added for a nutty flavor.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
These Carrot muffins are made without butter, using vegetable oil to give them a moist and dense texture. Finely minced carrots and crushed almonds pair with a subtle hint of cinnamon, making them wonderful to enjoy as a snack. Simply mix the ingredients lightly without whipping too much and bake in the oven.
- Servings
- about 3–4 servingsOriginal: 6-7 muffins, 5.5 cm across
- Cook time
- 30 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Cake flour100 g (1 cup)
- Egg2
- Brown (or white) sugar50 g
- Cooking oil80 g (olive oil, grapeseed oil, corn oil, etc.)
- Baking powder1/2 tsp
- Salt1/4 tsp
- Ground cinnamon1/2 tsp
- Carrot1, 150 g (medium)
- Crushed almonds50 g (1/3 cup)
- Take the eggs out of the refrigerator and leave them at room temperature for 2 hours.
- Combine the cake flour, baking powder, salt, and ground cinnamon, then sift together 2-3 times.
- Try using ingredients like kabocha squash or apples instead of carrots.
- Peanuts or walnuts also work well instead of almonds.
- If you want to cut down on the oil, replace about half the amount of cooking oil with milk.
- If you like sweeter muffins, add 20-30 g more sugar.
Steps
1. Finely mince 1 medium carrot.
Try using ingredients like kabocha squash or apples instead of carrots.
2. Finely chop the almonds as well.
Peanuts or walnuts also work well instead of almonds.
3. Lightly beat the eggs with a whisk.
If you are sensitive to the smell of eggs, add a little vanilla oil or vanilla powder.
4. Add the sugar in 2-3 batches, whisking as you go.
There is no need to whip it into a foam; just mix until the sugar dissolves.
5. Add the cooking oil and mix...
If you want to cut down on the oil, replace about half the amount of cooking oil with milk.
6. Add the flour mixture (+ baking powder, salt, ground cinnamon), carrots, and crushed almonds...
If you like a stronger cinnamon flavor, you can add an extra 1/2 tsp.
7. Mix just until no dry flour is visible.
Do not knead; mix using a cutting motion.
8. Fill the muffin cups about 80% full with the batter.
10
9. Bake at 180°C for 25-30 minutes.
10. When a toothpick inserted comes out clean with no batter attached, they are well baked.
Remove the baked muffins from the pan and let them cool.
Ppunwife's tips
- If you are sensitive to the smell of eggs, add a little vanilla oil or vanilla powder.
- If you like a stronger cinnamon flavor, you can add an extra 1/2 tsp.
- If you want tender, light, and fluffy muffins, increase the time you whisk the eggs and sugar together until the mixture turns pale ivory.
FAQ
Can I substitute other ingredients for the carrots or almonds?
You can use finely chopped kabocha squash or apples instead of carrots, and walnuts or peanuts work great in place of almonds.
How can I reduce the oiliness?
You can replace half of the vegetable oil in the recipe with milk when making the batter.
What can I add to reduce the egg smell?
If you are sensitive to the smell of eggs, adding a small amount of vanilla oil or vanilla powder works well.
How do I check if the muffins are fully baked?
Insert a toothpick into the center of a muffin before removing them from the oven; if it comes out clean with no batter, they are done.
How can I bake them with a softer, lighter texture?
Whisk the eggs and sugar longer until the mixture turns pale ivory, which yields tender and fluffy muffins.
