These muffins are a delightful twist on the classic carrot muffin, featuring a hint of honey and a wholesome texture.
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
Preheating ensures even baking and the correct texture for your muffins.
In a mixing bowl, whisk together the melted butter, egg, and honey until smooth.
Ensure the butter is not too hot to prevent cooking the egg.
Stir in the grated carrots and oats, mixing well.
Grate the carrots finely for a smoother muffin texture.
In another bowl, combine the flour, baking powder, salt, and cinnamon.
Sifting the dry ingredients can help avoid lumps.
Gradually mix the dry ingredients into the wet mixture, alternating with the milk, until just combined.
Avoid overmixing to keep the muffins light and fluffy.
Fill the muffin cups about three-quarters full with the batter.
Use an ice cream scoop for even portioning.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or at room temperature, and enjoy!
Pair with a cup of tea or coffee for a delightful treat.
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