Description
These Carrot Cake Muffins are a delicious and easy way to enjoy the classic flavors of carrot cake in a convenient muffin form. They’re moist, flavorful, and topped with a sweet and crunchy streusel.
Ingredients
Units
Scale
For the Streusel Topping:
- 1/4 cup all-purpose flour
- 2 tablespoons packed brown sugar
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
For the Muffins:
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 1/2 cups grated carrots
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
Instructions
- Make Streusel: Combine flour, brown sugar, and salt in a bowl. Stir in melted butter until crumbly. Set aside.
- Combine Dry Ingredients: In a large bowl, whisk together flour, baking powder, cinnamon, ginger, allspice, and salt. Stir in grated carrots.
- Combine Wet Ingredients: In a separate bowl, whisk together eggs, oil, buttermilk, sugars, and vanilla extract.
- Combine and Rest Batter: Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix. Cover and let the batter rest for 15 minutes.
- Preheat and Prep: Preheat oven to 425°F (220°C). Line 12 muffin cups with paper liners and spray with cooking spray.
- Fill and Bake: Fill muffin cups to the top with batter. Sprinkle with streusel topping. Bake for 7 minutes at 425°F, then reduce heat to 350°F (175°C) and bake for another 16-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let muffins cool in the pan for 15 minutes before removing.
Notes
- Streusel: Add cinnamon or nutmeg to the streusel for extra flavor.
- Mixing: Avoid overmixing the batter to keep the muffins light and fluffy.
- Spices: Use fresh, high-quality spices for the best flavor.
- Ingredients: Use room temperature ingredients for a smoother batter.
- Muffin Liners: Grease the muffin pan if you don’t have paper liners.
Nutrition
- Serving Size: 1 muffin
- Calories: 300kcal
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
