Carrot Cake Muffins with Streusel and Glaze

I made my kids these carrot cake muffins with streusel and glaze, adapted from a recipe I found on Sally’s Baking Addiction, because I was in the mood to bake. They were fun to make and turned out very tender, flavorful, and delicious–especially with the streusel and glaze. My kids both had big smiles when they came home to these carrot cake muffins, and they thought they were tasty. My husband and I had one for dessert and thought they were pretty amazing.

Carrot Cake Muffins with Streusel and Glaze

Muffins:

• 1⅓ cups  all-purpose flour
• 1 tsp baking powder
• ½ tsp  baking soda
• ½tsp salt
• 1 tsp ground cinnamon
• ¾ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ cup vegetable oil
• 1 cup brown sugar, packed
• 2 large eggs, at room temperature
• ⅓ cup sour cream, at room temperature   ***unsweetened applesauce, or plain yogurt, also works
• 1 tsp pure vanilla extract
• 1½ cups peeled, shredded, and coarsely chopped carrots  ***about 3 large carrots

Streusel:

• ½ cup flour
• ¼ cup brown sugar
• ½ tsp cinnamon
• 3 tbsp unsalted butter, melted

Glaze:

• ½ cup powdered sugar
• 3 tbsp heavy cream, more if needed
• ¼ tsp vanilla extract

How to Make Carrot Cake Muffins with Streusel and Glaze:

Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.

Make the muffin batter by whisking the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl. Set aside.

Whisk the oil, brown sugar, eggs, applesauce, and vanilla extract together until combined, and then whisk in the carrots.

Pour the wet ingredients into the dry ingredients, and fold or whisk together until completely combined. The batter will be slightly thick.

Spoon the batter equally into the muffin pan, filling them to the top.

Make the streusel by combining the flour, brown sugar, cinnamon, and melted butter; mix until crumbly.

Sprinkle the streusel evenly over each muffin.

Cook the muffins by placing the muffin pan in the oven and baking for 5 minutes. Reduce the heat to 350 degrees (without opening the oven door) and continue to cook for 14-17 minutes, or until a tester inserted in the center comes out clean.

Remove from the oven and cool in the pan for a few minutes.

Place them on a wire cooling rack over parchment paper to finish cooling.

Make the glaze by combining the powdered sugar with the heavy cream and vanilla extract, and mix until creamy and smooth.

Drizzle the glaze over the top of the cooled muffins. 

Serve and enjoy.