Carrot Cake Muffins
Topped with a brown sugar and walnut streusel, these Carrot Cake Muffins are a delicious way to start a weekend morning!
Servings: 16 muffins
Calories: 318kcal
Ingredients
For the Streusel
- 4 Tbsp unsalted butter melted
- ½ cup brown sugar
- ½ cup all-purpose flour
- ¼ cup rolled oats
- ⅔ cup walnuts chopped
- ¼ tsp ground cinnamon
For the Muffins
- 2½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp salt
- ⅓ cup vegetable oil
- 2 large eggs
- ¾ cup milk
- 1 Tbsp vanilla extract
- 1 cup grated carrots ~2-3 medium carrots
- ⅔ cup chopped walnuts
- ½ cup raisins
Instructions
For the Streusel
- Using a small bowl, add all of the streusel ingredients (butter, brown sugar, flour, oats, walnuts and cinnamon); stir until well combined. Set streusel aside.
For the Muffins
- Line 18 cups with paper liners, or spray with nonstick baking spray; set pan(s) aside.
- Preheat oven to 350°F.
- Using a large bowl, add dry ingredients (flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves and salt); stir until well combined.
- In a separate bowl, whisk together oil, eggs, milk and vanilla. Add liquid mixture to the dry mixture and stir until just combined.
- Fold in carrots, walnuts and raisins.
- Spoon batter into prepared muffin pan, filling each cup ⅔ full.
- Using your fingers, crumble the streusel topping on top of the cups.
- Bake for 26-30 minutes, or until a toothpick inserted into center of muffin comes out mostly clean.
- Let muffins cool slightly before removing from pan.
Nutrition
Calories: 318kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 136mg | Potassium: 222mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1475IU | Vitamin C: 0.8mg | Calcium: 70mg | Iron: 1.8mg
