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+ servings
Carrot cake muffins with cream cheese glaze styled with bowls of ingredients on a cooling rack.
5 stars (8 ratings)

Carrot Cake Crumb Muffins (Soft & Moist!)

These crumb-top carrot cake muffins are highly rated by Frosting & Fettuccine readers, and it's easy to see why! Incredibly moist and tender, they're also quick to bake — just 35 minutes. The cinnamon-sugar crumb topping delivers a great crunch with every bite. Finish with a silky, homemade cream cheese glaze (optional). Recipe yields 18 muffins.

Ingredients

For the crumb topping

  • 1 cup all purpose flour
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ¼-½ teaspoon cinnamon, depending on preference
  • ½ cup cold butter, diced small

For the carrot cake muffins:

  • 2 cups shredded carrots, 3 medium or 2 large carrots
  • 2 ½ cups all purpose flour
  • 1 cup dark brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 4 large eggs
  • 1 cup vegetable oil
  • ¼ cup milk

Instructions
 

  • Make the crumb topping first- In a small bowl combine the 1 cup flour, 1/2 cup brown sugar, 1/4 cup white sugar and 1/4-1/2 tsp cinnamon. Use a pastry cutter to cut in the butter or pinch the butter into the mixture with your fingers gently until medium clumps form. Put in the fridge until you are ready to use.
  • Preheat your oven to 400° F and line a muffin tray with muffin liners and set aside.
  • In a food processor, process the shredded carrots until they are in tiny pieces enough to make 2 cups.
  • In a medium sized bowl combine the 2 1/2 cups flour, 1 cup brown sugar, 2 tsp baking powder, 1/2 baking soda, 1 tsp cinnamon, and 1/2 tsp salt. Stir to combine.
  • In another medium sized bowl combine the 4 eggs and 1 cup oil, and whisk to combine.
  • Add in the 1/4 cup milk, and then the shredded carrots, mixing well.
  • Pour the wet ingredients into the dry ingredients and mix ONLY until it is just combined. Do not overmix or your muffins will come out tough. The batter will be lumpy, thats ok.
  • Fill each muffin liner about 3/4 of the way full and top with the crumb topping mixture- sprinkle as much on as you like!
  • Bake the muffins for 5 minutes on 400° and then without opening the oven, reduce the temperature to 350° and bake for another 18 minutes or until the muffins are golden brown in color.
  • While the muffins are cooling make the cream cheese glaze in a small bowl.
  • Drizzle over each muffin and enjoy!

Notes

Make sure to drizzle the glaze over the muffins when they are cool Otherwise it will melt off. 
Serving: 1muffin, Calories: 344kcal, Carbohydrates: 41g, Protein: 4g, Fat: 19g, Saturated Fat: 5g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 50mg, Sodium: 213mg, Potassium: 117mg, Fiber: 1g, Sugar: 22g, Vitamin A: 2592IU, Vitamin C: 1mg, Calcium: 62mg, Iron: 2mg
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