Carrot Cake Muffins with Streusel

Golden-brown carrot cake muffins with a crumbly, moist texture, nestled in paper liners on a rustic wooden board.

4.80 from 10 votes

Carrot Cake Muffins with Streusel

These Carrot Cake Muffins with Streusel are soft, moist and full of warm spices, topped with a crunchy buttery crumble. Bakery style muffins that are perfect for breakfast, brunch or freezing for later.

Prep Time20

Cook Time25

Rest Time15

Total Time1

Course: Breakfast, Snack

Cuisine: American

Keyword: carrot cake muffins, carrot muffins, muffins

Servings:

Calories: 310kcal

Author: Joanna Cismaru

Equipment

Ingredients

For Streusel Topping

¼ cup all-purpose flour
2 tablespoons brown sugar packed
2 tablespoon butter unsalted, melted
¼ teaspoon salt

For Muffins

2½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon allspice
½ teaspoon salt
1½ cups carrots grated
2 large eggs
½ cup vegetable oil
1 cup buttermilk
½ cup sugar
½ cup brown sugar packed
2 teaspoons vanilla extract

US Customary - Metric

Instructions

First prepare the streusel topping by combining the flour with the brown sugar and salt, breaking the sugar with a fork. Add the butter and stir in with a fork, or use your fingers to crumble up the mixture. Set aside.
To prepare the muffin batter, first combine the flour, baking powder, cinnamon, ginger, allspice and salt in a large bowl. Whisk to combine properly. At this point, I like to stir in the grated carrots.
In another bowl add the eggs, vegetable oil, buttermilk, the sugars, vanilla extract and whisk well or use your mixer to mix properly.
Using a spatula, gently fold the wet ingredients into the dry mixture until just combined. Be careful not to overmix, as this can make the muffins tough.
Cover the bowl with a towel or plastic wrap and let the muffin batter rest for 15 minutes.
Preheat oven to 425ºF. Line 2 12-cup muffin pans with 6 paper liners each, meaning you'll only fill every other muffin cup. Spray the lined muffin cups with cooking spray. This will ensure paper liners come off smoothly from muffins.
Using an ice cream scoop, fill the lined muffin cups all the way to the top with batter. Sprinkle each muffin with some of the streusel topping.
Transfer the muffin pans to the oven on the middle rack and bake for 7 minutes at 425ºF, then turn the temperature down to 350ºF and bake for another 16-20 minutes or until muffins are done. To test for doneness, insert a toothpick in the center of a muffin and if it comes out clean the muffins are baked.
Cool in the pan for 15 minutes before removing.

Video

Notes

Do not overmix the batter. Mix just until the flour is incorporated or the muffins may turn dense.
Let the batter rest for about 15 minutes before baking. This helps the muffins rise better and gives a softer texture.
Fill the muffin cups all the way to the top for tall bakery style muffin tops.
Start baking at a higher temperature first, then lower the temperature to finish baking. This helps create domed muffin tops.
Finely grate the carrots so they blend evenly into the batter and bake properly.
These muffins stay soft for several days and freeze very well, making them great for making ahead.

Nutrition