Light and fluffy carrot cake muffins with crumb topping. These muffins have the perfect blend of sweetness, spice, and lots of crumb topping.
Just like pumpkin spice is to fall and peppermint is to winter; carrot cake is to spring. Everyone seems to crave this moist and irresistibly spiced cake in any form they can get it. Personally, I am a bit picky about my carrot cake. I am not a huge fan of large chunks of carrot and raisins are usually a no-go for me. I’ve been developing a carrot cake recipe, but I am not yet ready to share. For now, I am sharing my favorite carrot cake muffin. It is lightly sweet and has a great balance of flavor and enough crumb topping to make the most dedicated crumb topping lover satisfied.
I love making muffins for the family. When they are done properly – as in they are not just cupcakes without the frosting – they make a wonderful grab and go breakfast or midday snack. For me, muffins shouldn’t be overly sweet in general, but that doesn’t mean I don’t like a bit of indulgence in my muffins from time to time. That’s where the crumb topping comes into play with these carrot cake muffins.
I don’t know anyone who doesn’t enjoy a good crumb topping. For me, there is no such thing as too much crumb. I usually like to keep some pre-made in the freezer for me to add to things like carrot cake muffins, pancakes, or some homemade doughnuts. Crumb topping for life!
These light and fluffy muffins are a great way to get your carrot cake fix without having to go all out on a cake. Plus it allows you to eat it first thing in the morning without anyone giving you judgy side eye. There may be some glances hoping you’ll offer a bit, but we can’t blame them for that.
- 1/2 cup all-purpose flour
- 1 1/2 tablespoons brown sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon baking powder
- pinch of salt
- 3 tablespoons unsalted butter, softened to room temperature
- 1/2 teaspoon vanilla extract
Carrot Cake Muffins
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 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 teaspoon vanilla extract
- 1 1/2 cups grated carrots, patted dry
- 2/3 cup chopped toasted pecans
- Preheat the oven to 375 degrees F. Line a muffin tin with liners.
- Make the crumb topping first. Mix together the flour, both sugars, baking powder, and salt. Cut in the butter and add in the vanilla until combined and the mixture clumps together when pressed. 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.
- In a separate bowl, beat together the eggs, sugar, oil, yogurt, and vanilla together until well combined.
- Gently stir in the flour mixture into the wet ingredients and mix until just combined. There should be lumps in the batter. Fold in the carrots and pecans without over mixing the batter. Again, we want lumpy batter!
- Evenly divide the batter among the muffin liners until it is about 3/4 full.
- Top each of the muffins generously with the crumb topping. You may have some crumb topping left over, which you may 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. A toothpick inserted in the middle should come out clean, or with a few crumbs sticking to it.
- Remove and allow to cool before serving.
*Nutrition info calculated assuming all the crumb topping is used.
**Recipe created by me and originally shared on ohsweetbasil.com as a contributor
Serving Size:1 muffin
Amount Per Serving: Calories: 328 Total Fat: 9.4g Cholesterol: 36.2mg Carbohydrates: 36.2g Fiber: 2.1g Sugar: 16.2g Protein: 6g