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.
Equipment
Ingredients
Muffins:
- 1⅓ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp 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
Instructions
- 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.
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
Well they’re pretty, but they came out overcooked, dry and a bit hard on the outside. I think it needs more carrots more sugar and more oil.
Probably will not make these again. Bread is too dense and the cloves are overwhelming.
Incredible. Just made these for my workplace and the amount of complements I got compared to other things I’ve brought in is astounding!!! I doubled the recipe, and there were no problems at all. Would highly highly recommend.
Alyssa,
I’m so happy that you and your coworkers enjoyed these muffins. Thanks for taking the time to let me know.
-Pam
can you use sour cream instead of buttermilk? thanks!!
Yvonne,
That should work just fine! Let me know how they turn out.
-Pam
Yvonne,
I’m sure it would be great! You may need to add a bit of milk if it’s too thick. Let me know how it goes.
-Pam