4.5 from 12 votes
Carrot Cake Muffins with Streusel and Glaze
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings:
12
Course:
Bread
Cuisine:
American
Ingredients
Carrot Cake Muffins:
- 3 cups flour
- 2 tsp baking powder
- 1¼ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ¼ tsp ginger
- ¼ tsp salt
- ¾ cup white sugar
- 2 large egg
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup carrot finely grated
Streusel:
- ½ cup flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- 3 tbsp unsalted butter melted
Glaze:
- ½ cup powdered sugar
- 3 tbsp heavy cream more if needed
- ¼ tsp vanilla extract
Instructions
- Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
- Combine the flour, baking powder, cinnamon, nutmeg, cloves, ginger and salt then mix well.
- Whisk together the sugar and eggs until thickened and lighter in color, about 1 minute. Add the buttermilk, oil and vanilla; whisk until smooth and creamy.
- Gradually add the flour mixture to the batter until just combined. Fold in the carrots. The batter will be thick.
- Spoon the batter equally into the muffin pan filling them to the top.
- Make the streusel by combining the flour, brown sugar, cinnamon and melted butter; mix until crumbly.
- Sprinkle the streusel evenly over each muffin.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 15-20 minutes, or until a tester inserted in the center comes out clean.
- Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
- Make the glaze by combining the powdered sugar together with the heavy cream and vanilla extract and mix until creamy and smooth.
- Drizzle over the top of the muffins. Serve and enjoy.
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