Preheat and prep. Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.

Grate the carrots. Peel and grate 2 packed cups of carrots with the small holes of a box grater. Fine shreds melt into the batter and bake up moist.

Whisk the dry ingredients. In a large bowl, combine 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons cinnamon, and 1/4 teaspoon nutmeg. Stir to blend. Add a pinch of ginger if you like a spicier muffin.

Mix the wet ingredients. In a separate bowl, whisk 2 large eggs, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1/2 cup neutral oil, 1/2 cup plain yogurt (or sour cream), and 2 teaspoons vanilla until smooth.

Combine wet and dry. Pour the wet mixture into the dry. Stir gently with a spatula until just a few streaks of flour remain. Do not overmix.

Fold in carrots and add-ins. Fold in the grated carrots. If using, add 1/2 cup chopped nuts, 1/2 cup raisins, or 1/3 cup shredded coconut. The batter will be thick.

Fill the muffin cups. Divide the batter evenly among the 12 cups, filling them about 3/4 full. For taller domes, you can fill a bit higher and bake fewer muffins.

Bake. Bake for 18–22 minutes, rotating the pan once halfway. Muffins are done when a toothpick comes out clean or with a few moist crumbs.

Cool. Let muffins rest in the pan for 5 minutes, then transfer to a rack to cool completely. Cooling helps set the crumb and prevents soggy bottoms.

Optional glaze. For a quick cream cheese drizzle, beat 3 ounces softened cream cheese with 1/2 cup powdered sugar and 1/2 teaspoon vanilla. Thin with 1–2 teaspoons milk until drizzleable. Spoon over cooled muffins.