Jane’s Sweets & Baking Journal -- janessweets.blogspot.com -- October 2012
(This is an original recipe from Jane’s Sweets, unadapted from any other source.)
Brown Sugar & Sour Cream Morning-Glory Muffins, Simplified
Yield: About 16 standard size muffins, or about 10-12 jumbo muffins
3 cups unbleached all-purpose flour (I whisked the flour a bit in its container before measuring.)
1/2 teaspoon ground cinnamon
1 teaspoon salt (I used fine sea salt.)
1 and 1/2 teaspoons baking soda
1 cup dark brown sugar, firmly packed (I think dark brown makes a noticeable flavor difference, but use light brown if that's all you have around.)
3/4 cup and 2 tablespoons canola oil
3/4 cup full-fat sour cream
2 large eggs, lightly beaten
1 teaspoon vanilla extract or vanilla bean paste (I used paste.)
1/2 cup well-shredded carrots (lightly packed into the measuring cup)
1/3 cup dark raisins
1/4 cup roasted sunflower seeds (salted or unsalted, as you prefer)
Preheat your oven to 400 degrees and line your muffin pan(s) with paper liners or spray liberally with baking spray.
In a large mixing bowl, lightly whisk together the flour, cinnamon, salt, and baking soda. Set aside.
In another large mixing bowl, stir together the dark brown sugar, canola oil, sour cream, eggs, and vanilla until very well combined. Stir in the carrots, raisins, and sunflower seeds.
Make a well in the bowl of dry ingredients. Pour all of the wet ingredients into the dry ingredients and stir until no large streaks of flour remain; a few small streaks are okay. (Avoid over-mixing in order to avoid producing tough muffins.) Portion the batter evenly into the muffin papers/cups.
If you're making larger muffins, bake them for 15 minutes at 400 degrees, then lower the temperature to 350 and keep baking until a toothpick inserted in the center comes out mostly clean, perhaps 10 minutes longer. If you're baking smaller muffins, turn the oven temperature down after no more than ten minutes. If your muffins appear to be browning too quickly on top, lightly cover them with a sheet of foil. Let the baked muffins cool for just a minute in their pan on a rack, then remove them from the pan to cool longer on the rack. (Or eat them warm, with butter!)