4.8 from 30 votes
Carrot Cake Muffins
These Carrot Cake Muffins are moist, flavorful, and topped with a sweet streusel that adds the perfect crunch. Ideal for breakfast or a delightful snack, they’re easy to make and sure to be a hit with everyone!
Prep Time
20 mins
Cook Time
20 mins
Rest Time
15 mins
Total Time
1 hr
Servings: 12
Calories: 310 kcal
Course:
Breakfast , Snacks
Cuisine:
American
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
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.
Cup of Yum
Notes
- Customize the Streusel: Feel free to add a bit of cinnamon or nutmeg to the streusel topping for extra warmth and flavor.
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to keep the muffins light and fluffy.
- High-Quality Spices: Using fresh, high-quality spices can significantly improve the overall taste of your muffins.
- Room Temperature Ingredients: Ensure your eggs and buttermilk are at room temperature for a smoother batter and better texture.
- Muffin Liners: If you prefer, you can also grease the muffin pans instead of using paper liners.
Nutrition Information
Serving
1muffin
Calories
310kcal
(16%)
Carbohydrates
44g
(15%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
38mg
(13%)
Sodium
194mg
(8%)
Potassium
240mg
(7%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
2810IU
(56%)
Vitamin C
1mg
(1%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 310
% Daily Value*
| Serving | 1muffin | |
| Calories | 310kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 38mg | 13% |
| Sodium | 194mg | 8% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 2810IU | 56% |
| Vitamin C | 1mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.