½cupneutral oilsuch as vegetable, canola, safflower, grapeseed
2large eggsat room temperature
6tablespoonsmilkskim, 1%, 2%, whole, or dairy-free, room temperature
1 ½cupschopped walnuts
Powdered Sugar Glaze
At least 30 minutes before baking, measure out the milk and set it out with the egg to come to room temperature. Measure out the rest of the ingredients.
Position an oven rack to the center position. Preheat the oven to 400°F/205°C.
Prep 15 muffin tin(s) with muffin liners.
In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, nutmeg, allspice, and salt.
In a separate bowl, lightly whisk together the oil, egg, vanilla extract, milk, and carrot until well combined.
Pour the wet ingredients into the dry ingredient bowl. Stir with a spoon or silicone spatula until just combined. This should only take about 30-45 seconds of mixing. The batter will be pretty thick and lumpy. Do not over-mix or the muffins will become tough.
Gently fold the walnuts into the batter.
Divide the batter evenly between the muffin cups, leaving about ½-inch from the top.
Bake at 400°F/205°C for 16-20 minutes (mine took 19 minutes) until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
Set the muffin trays on a cooling rack to cool for at least 10 minutes before serving. If using the glaze, allow them to cool completely and drizzle it on right before serving.
Store unglazed, uneaten muffins covered in foil or plastic wrap at room temperature for up to 3 days.
Powdered sugar glaze
Place the powdered sugar in a small mixing bowl with the vanilla and salt.
Add the milk into the bowl bit by bit, whisking until you have a thick glaze, about the consistency of honey. It should flow slowly off the whisk in a steady stream. If the glaze gets too thin, you can add a bit more powdered sugar to thicken it back up.
If not using right away, store in an airtight container in the refrigerator for up to 1 week. Allow to come back to room temperature and rewhisk before drizzling over muffins.
Tips for customizing
Swap some or all of the walnuts for raisins, pecans, or shredded coconut (or leave them out entirely)
Instead of powdered sugar glaze, try a streusel topping (found in the book!)
Substitute shredded apple for the shredded carrot
Add 2 tablespoons each orange juice and zest
You could experiment with vegan and gluten-free swaps (outcome not guaranteed)