Carrot Crumble Muffins
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!
Equipment
Ingredients
For the carrot muffins:
- 1 ½ cups Carrots peeled and shredded
- 1 ¾ cups Flour
- ½ cup Granulated Sugar
- ½ cup Brown Sugar
- 2 tsp Baking Powder
- 1 ½ tsp Cinnamon
- ½ tsp Nutmeg
- ¼ tsp Baking Soda
- ¼ tsp Salt
- 2 Eggs
- ½ cup Coconut Oil melted
- ½ cup Milk
- 2 tbsp Yogurt (plain or vanilla)
- 1 tsp Vanilla
For the cinnamon sugar crumble topping:
- 2 tbsp Butter melted
- ⅓ cup Granulated Sugar
- 1 tsp Cinnamon
Instructions
To make the carrot muffins:
- Preheat the oven to 425℉.
- Next, in a mixing bowl whisk flour, the sugars, baking soda and powder, spices, and salt until combined.
- In another bowl, whisk the egg, yogurt, milk, vanilla, and melted coconut oil until combined.
- Slowly incorporate the wet into the dry and mix until a batter forms. Don't overmix!
- Fold in the carrots, give everything a good stir. Then prep your muffin pan!
- Line with cupcake liners and fill each muffin up almost full. We want these muffins to be big and bakery style, so that's why we're filling these cups up!
- Bake for 5 minutes, then promptly reduce the oven temp to 350℉ without opening the oven door.
- Bake 13-15 more minutes until golden brown and until the tops spring back from a light poke.
- Wait 5 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.
- Use a silicone brush to paint the melted butter over the warm muffins, then roll them individually in the cinnamon sugar mixture, until coated. Repeat with all muffins.
- Move muffins 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!
Nutrition
Serving: 1muffinCalories: 260kcalCarbohydrates: 34gProtein: 3.3gFat: 3.5gSaturated Fat: 9gTrans Fat: 0gCholesterol: 35mgSodium: 145mgPotassium: 140mgFiber: 1.5gSugar: 20gVitamin A: 2300IUVitamin C: 1mgCalcium: 85mgIron: 1.3mg
Please be aware that nutritional values are approximate and intended as a helpful guide
Tried this recipe?Let us know how it was!
