Carrot Cake Muffins with Streusel and Glaze
I made my kids these carrot cake muffins with streusel and glaze recently 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 on their faces when they came home to these carrot cake muffins and they thought they were really tasty. My husband and I had one for dessert and thought they were pretty amazing.
How to Make Carrot Cake Muffins with Streusel and Glaze
Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
Combine the flour, baking powder, cinnamon, nutmeg, cloves, ginger, and salt then mix well.
Whisk together the sugar and eggs until thickened and lighter in color, about 1 minute. Add the buttermilk, oil, and vanilla; whisk until smooth and creamy.
Gradually add the flour mixture to the batter until just combined. Fold in the carrots. The batter will be 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.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 15-20 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 before putting them on a wire rack over parchment paper to finish cooling.
Make the glaze by combining the powdered sugar together with the heavy cream and vanilla extract and mix until creamy and smooth.
Drizzle over the top of the muffins. Serve and enjoy.
Equipment
Ingredients
Carrot Cake Muffins:
- 3 cups flour
- 2 tsp baking powder
- 1¼ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp cloves
- ¼ tsp ginger
- ¼ tsp salt
- ¾ cup white sugar
- 2 large eggs
- 1 cup buttermilk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 cup carrots, finely grated
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
Instructions
- Preheat the oven to 400 degrees. Coat a muffin pan with cooking spray.
- Combine the flour, baking powder, cinnamon, nutmeg, cloves, ginger and salt then mix well.
- Whisk together the sugar and eggs until thickened and lighter in color, about 1 minute. Add the buttermilk, oil and vanilla; whisk until smooth and creamy.
- Gradually add the flour mixture to the batter until just combined. Fold in the carrots. The batter will be 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.
- Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 15-20 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 before putting them on a wire rack over parchment paper to finish cooling.
- Make the glaze by combining the powdered sugar together with the heavy cream and vanilla extract and mix until creamy and smooth.
- Drizzle over the top of the muffins. Serve and enjoy.
wow that mile high muffin with buttery streusel and sweet glaze…absolutely irresistible!
I would love these muffins for breakfast.
Oh man, I absolutely need these! The perfect cross between a cupcake and a muffin.
I made these today and they were amazing. The only thing I changed as adding walnuts and shredded coconut (so added a little more milk).
Tara,
Your changes sound wonderful. I’m so glad you like the muffins. Thanks for letting me know.
-Pam
Hi there – is there a non-dairy sub you would recommend for the buttermilk? Thanks!
Bri,
I’ve never tried it before so I’m not certain how it would turn out but I’ve heard that a non-dairy substitute for buttermilk is to use the same amount of almond milk and add a little squeeze of lemon or a splash of vinegar. The almond milk won’t be as thick, but the acid helps replicate the flavor of buttermilk.
Hope this helps.
-Pam
Hi would love to try these does anyone know what the weight equivalents for the cups would be in grams.
Sarah,
Here is a conversion chart. Hope it helps!
https://www.allrecipes.com/article/cup-to-gram-conversions/
-Pam
I made. these this morning….wonderful! I did use Greek yogurt, as I had no buttermilk. I love them, this is a true muffin, no ‘cupcake’ here. Perfect for breakfast.
Kim
Kimberly,
I’m so happy you enjoyed the muffins so much. Thank you for taking the time to let me know.
-Pam