My kids and hubby LOVE sweets. Me, not so much. It has to be either fruity and tart or a little savory and salty! Something like that. I’m all about those balanced flavors! These Carrot Crumble Muffins were sweet, they were almost…hearty? They had bursts of cinnamon, nutmeg, with a buttery richness! These were so easy to make and are perfect for breakfast, snacking – whatever you want! This was also a really great way to use up some extra carrots that we had on hand, paired with some pantry staples! They’re freezer friendly, I mean – what’s not to love? These kind of gave me spring vibes, which I’m already dreaming of! They’d be perfect for around Easter too!

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When did baking with carrots become a thing?

Carrots have been used in baking recipes for centuries with roots going all the way back to medieval Europe! At this time, sugar was expensive and carrots were the sweetest vegetable available!

By the 1900’s, carrot cake became popular during WWII since carrots could be used as a delicious alternative to sugar. They marketed carrots as being “super good for your vision,” which was actually – just propaganda because sugar had to be rationed! So, while carrots are good for your vision, it’s not anything like super major! Total myth buster!

Carrot crumble muffins? When did those become a thing?

In 1960 and into the 70’s, with the whole “health foods” baking trend, carrot muffins became a staple in the modern-day breakfast and dessert world! They’re sort of like a branch off of carrot cake! They give the vibe but are lighter and breakfasty. Less desserty and more snacky?

It’s basically like a portable, single-serve version of the beloved carrot cake! And with the absence of frosting, they’re a little bit healthier and more versatile! The evolution of the carrot when it comes to baking – is fascinating, I think! People are just constantly looking for new ways to use things!

Did you know?

The very first cultivated carrots were white, purple, and yellow! You might see these today labeled as “rainbow carrots!” Orange carrots actually didn’t pop up until around 1600 in the Netherlands!

What ingredients do I need to make these carrot muffins?

For the carrot muffins:

Carrots
Flour
Granulated Sugar
Brown Sugar
Coconut Oil
Eggs
Milk
Yogurt
Vanilla
Baking Powder
Baking Soda
Cinnamon
Nutmeg
Salt

For the cinnamon sugar crumble topping:

Butter
Cinnamon
Granulated Sugar

What equipment do I need to make them?

How do I make them?

To make the carrot muffins:

To get started on these muffins, first preheat the oven to 425F. Next, you’ll want to wash and peel your carrots, then shred them up. Set aside until ready to use.

Shredded carrots on a wooden cutting board

Next, in a mixing bowl whisk flour, the sugars, baking soda and powder, spices, and salt until combined.

Dry muffin ingredients in a large mixing bowl

In another bowl, whisk the egg, yogurt, milk, vanilla, and melted coconut oil until combined. Slowly incorporate the wet into the dry, mix until just combined, but don’t overmix!

Wet and dry muffin ingredients in a mixing bowl before being combined

Fold in the carrots, give everything a good stir. Now let’s prep the muffin pan!

Ingredients for carrot crumble muffins in a large bowl

Line with cupcake liners and fill each one up until almost full. We want these muffins to be big and bakery style, and the liners act as somewhat of a mold for the extra batter!

Carrot muffin batter in liners in a muffin pan just before baking

Bake for a few minutes, then promptly reduce the oven temp to 350F without opening the oven door. This achieves that large dome top! Pretty neat, huh?

Bake until golden brown and until the tops spring back from a light poke. Wait several minutes before removing from the pan. Set aside on a baking rack to cool while you prepare the topping!

To make the cinnamon crumble topping:

In a small dish, melt butter. Add the cinnamon and sugar to a shallow dish and whisk with a fork to combine.

Freshly baked carrot muffins just before getting a crumble topping added to them

Paint the melted butter over the warm muffins, then roll them individually in the cinnamon sugar mixture, until coated.

Repeat with all muffins then move to a cooling rack to cool completely before storing or enjoy Carrot Crumble Muffins warm and fresh! Serve with a hot cup of coffee or a fruity mid-day smoothie! Enjoy!

Carrot Crumble Muffins on a rack with a plate in front of it with a muffin cut in half

Tips:

These carrot muffins will keep for 5-7 days if stored in the refrigerator in an airtight container! They can also be frozen for up to 3 months!
If you want a lighter version, you can skip the crumble topping all together! They’re AMAZING on their own. Served cold or warm with melted butter – they ROCK. So don’t sweat it if you wanna skip the sugary topping!
If you don’t have muffin liners, that’s totally okay! Just make sure to lightly grease your muffin pan and fill it basically to the top for that bakery style muffin vibe!

Looking for more ways to use up a bunch of extra carrots? Check these out!

Carrot Crumble Muffins

The Wholesome Spoon

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Course Breakfast, Dessert, Snack

Cuisine American

Servings

Calories 260 kcal

Equipment