Carrot Cake Muffins with Crumb Topping

4.25 from 12 votes

Carrot Cake Muffins with Crumb Topping

These carrot cake muffins with crumb topping are irresistibly soft and fluffy, you won't want another carrot cake muffin recipe after you've tried these!

Prep Time15

Cook Time25

Total Time40

Course: Over 400 Baby Shower Food Ideas that Taste Amazing

Keyword: breakfast, carrot cake, crumb topping, muffin

Servings: muffins

Author: Sweet Basil

Ingredients

Crumb Topping

1/2 Cup All-Purpose Flour
1 1/2 Tablespoons Brown Sugar
1 Tablespoon Granulated Sugar
1/2 teaspoon Baking Powder
Pinch Salt
3 Tablespoons Unsalted Butter softened to room temperature

Carrot Cake Muffins

2 1/2 Cups All-Purpose Flour
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
2 teaspoons Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Ground Ginger
1/4 teaspoon Ground Allspice
3/4 teaspoon Salt
2 Large Eggs room temperature
1 Cup Lightly Packed Brown Sugar
1/3 Cup Vegetable Oil or Melted Butter
1 1/3 Cup Plain Yogurt
1/2 teaspoon Vanilla Extract
1 1/2 Cups Grated Carrots patted dry
2/3 Cup Chopped Pecans

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F.
Line a muffin tin with cupcake liners.
Make the crumb topping first.
Mix together the flour, both sugars, baking powder, and salt.
1/2 Cup All-Purpose Flour, 1 1/2 Tablespoons Brown Sugar, 1 Tablespoon Granulated Sugar, 1/2 teaspoon Baking Powder, Pinch Salt
Mix in the butter until combined and the mixture clumps together when pressed.
3 Tablespoons Unsalted Butter
It should form large crumbs as you mix it in.
Set aside in the refrigerator as you make the muffin batter.
Mix together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and salt together until combined and set aside.
2 1/2 Cups All-Purpose Flour, 1 teaspoon Baking Soda, 1/2 teaspoon Baking Powder, 2 teaspoons Ground Cinnamon, 1/2 teaspoon Ground Nutmeg, 1/2 teaspoon Ground Ginger, 1/4 teaspoon Ground Allspice, 3/4 teaspoon Salt
In a separate bowl, beat together the eggs, sugar, oil, yogurt, and vanilla together until well combined,.
2 Large Eggs, 1 Cup Lightly Packed Brown Sugar, 1/3 Cup Vegetable Oil or Melted Butter, 1 1/3 Cup Plain Yogurt, 1/2 teaspoon Vanilla Extract
Gently stir in the flour mixture and mix until just combined, leaving lots of lumps in the batter.
2/3 Cup Chopped Pecans
Fold in the carrots and pecans without overmixing the batter.
1 1/2 Cups Grated Carrots
Evenly divide the batter among the cupcake liners until it is almost completely filled.
Top each of the muffins with the crumb topping.
You may have some crumb topping left over, store in the refrigerator up to a week, or in the freezer for a few months.
Bake for about 25 minutes, or until light and springy with a nice golden brown hue.

Notes

muffins can be frozen for up to 3 months

Nutrition