Carrot Cake Muffin Recipe

In a large bowl whisk together the olive oil and sugar until they’re well combined.
120 mL olive oil or vegetable oil, 250 grams light brown sugar lightly packed
Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
3 large eggs room temperature
Add in the Greek Yogurt, vanilla and shredded carrots and whisk until it’s completely smooth.
227 grams Greek Yogurt, 1 Tbsp pure vanilla extract or 2 teaspoon vanilla bean paste, 180 grams shredded carrots
Add in the dry ingredients (flour, baking powder, baking soda, salt and cinnamon) and mix just until the last streak of flour is incorporated.
300 grams all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/2 tsp fine sea salt, 1 tsp cinnamon
Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
Preheat the oven to 425F (218C)and line 12 muffins tins.
Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
Bake for 5 minutes. Reduce the oven temperature to 375F (190C) and bake for 10-12 minutes, just until the muffins are browned and spring back when you press on the center gently.
Remove from the oven and allow to cool for at least 20 minutes.