There’s a definite argument here for cupcake vs. muffin – at the end of the day, does it really matter? Borrowed from Smitten Kitchen, these are brilliant! Deb includes a glaze in her recipe, but in our house the ‘muffin’ was enjoyed straight up by Brock and the cupcake(s) were devoured by the girls…helped somewhat by the fact that I had some cream cheese frosting in the freezer. Enjoy!
1/4 c. EACH olive oil AND tahini (I find it easier to weigh tahini, this is 30 grams)
1/2 c. packed brown sugar
2 eggs AND 3/4 c. buttermilk AND 1 t. vanilla
2 t. baking powder AND 1/2 t. baking soda AND 1/4 t. salt
2 c. flour
2 c. packed coarsely grated carrots (about 9 oz.)
Preheat oven to 425 and lightly grease/spray your favorite muffin tin. Whisk together olive oil, tahini and brown sugar in a large bowl, then whisk in the eggs, then the buttermilk and vanilla.
Whisk in the baking powder, baking soda and salt and then switch to a sturdy spatula and stir in the flour, then fold in the carrots until all is just combined. Carefully fill the 12 muffin cups – I got 12 very good-sized muffins and nothing overflowed, but if you’re worried, add less batter to each cup and make a couple of extra muffins.
Bake for 14 to 16 minutes until the muffins are beautifully domed and lightly golden. Allow them to rest in the pan for a few minutes before popping them out onto a rack to cool completely.