Carrot, Pineapple, and Candied Ginger Muffins

Instructions

Preheat the oven to 400ºF (200°C). Line two standard 12 cup or 6 cup jumbo muffin pans with paper liners.

In a medium bowl, whisk together the all-purpose flour, almond flour, baking soda, baking powder, salt, ground ginger, ground cinnamon, and nutmeg until combined.

In a large bowl, combine the granulated sugar and light brown sugar. Add the vegetable oil and, using a balloon whisk, whisk for a minute to combine.

Add the eggs, one at a time, and whisk vigorously after the addition of each egg. Add the Greek yogurt and vanilla extract and whisk to combine.

Add the dry ingredients to the wet ingredients, and, using a rubber spatula, fold in the wet with the dry, just until you see specks of flour throughout. Do not overmix.

Add the grated carrots, pineapple, and candied ginger (or nuts), and mix gently to fold them into the batter. Do not overmix.

Using an ice cream scoop, scoop out a heap of the batter into each liner, leaving a 1/3 inch (1 cm) gap from the top of the liner. Distribute the batter evenly among the liners. Depending on the size of your muffin pan, you'll get between 12 and 24 muffins.

Sprinkle the sparkling sugar or turbinado sugar equally on top of all the muffins (about 1/2 teaspoon per muffin, or more if you like a very crispy muffin top).

Put the pans on the middle rack of the oven to bake for 10 minutes. Lower the temperature to 375ºF (190°C), and continue to bake until a tester comes out clean and the tops are golden brown and shiny in color, about 10 minutes more for standard muffins, or 20 minutes more for jumbo muffins.

Remove muffins from the oven and let cool for 30 minutes.

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