3tablespoonsunsalted buttersoftened to room temperature
Carrot Cake Muffins
2 ½cupsall-purpose flour
2large eggsroom temperature
1cuplightly packed brown sugar
⅓cupvegetable oil or melted butter
1 ⅓cupplain yogurt
1 ½cupsgrated carrotspatted dry
⅔cupchopped 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 ¾ 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