Carrot Cake Muffins

 1 1/2 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon kosher salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3/4 cup (1 1/2 sticks) melted butter

1 cup packed brown sugar

1 large egg

2 tablespoon sour cream

1/2 teaspoon vanilla extract

1 1/2 cup grated carrots (from about 4 carrots)

1/2 cup chopped toasted pecans

 

Directions:

Preheat oven to 375°. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and ginger. In another large bowl, whisk together melted butter, brown sugar, egg, sour cream, and vanilla. Stir in carrots and pecans. Stir in flour mixture until just combined. Line a 12-cup muffin tin with paper liners. Divide batter among muffin tins. Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes, rotating pan halfway through. Let cool.