Sunshine in a Muffin: My Go-To Carrot Yogurt Muffins

👩‍🍳 Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease it well.
2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until thoroughly combined.
3. 3

   In a separate medium bowl, lightly whisk the eggs. Add the vegetable oil, plain Greek yogurt, and vanilla extract. Whisk until smooth.
4. 4

   Pour the wet ingredients into the dry ingredients. Using a rubber spatula or wooden spoon, mix until just combined. Be careful not to overmix; a few lumps are fine.
5. 5

   Gently fold in the finely grated carrots until evenly distributed throughout the batter.
6. 6

   Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
7. 7

   Bake for 18-22 minutes, or until the tops are golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
8. 8

   Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.