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 super easy to make and look bakery worthy. The cinnamon-sugar crumb topping delivers a great crunch with every bite. Finish with a silky, homemade cream cheese glaze (optional). Recipe yields 12 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- 270g
- 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 425° F and line a muffin tray with muffin liners and set aside.
- In a food processor, (or using a box grater) 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, 1 cup oil, and 1/4 cup milk and whisk well to combine.
- Then add the shredded carrots, mixing well.
- Pour the dry ingredients into the wet 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.
- Let the muffin batter rest for 15-20 minutes if possible. (optional but helps!)
- Fill each muffin liner to the top of the muffin tin. Then top with the crumb topping mixture- sprinkle as much on as you like! It will make a mess over the tin but its ok.
- Bake the muffins for 7 minutes on 425° and then without opening the oven, reduce the temperature to 350° and bake for another 13-15 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 into the muffin.
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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