Carrot Cake Muffins with Streusel and Glaze
Servings 12
Equipment
- Muffin pan
- Wire Cooling Rack
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.
- Prepare the muffin batter by whisking the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a large bowl. Set aside.
- Whisk the oil, brown sugar, eggs, applesauce, and vanilla extract until combined, then add 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 evenly into the muffin pan, filling each cup 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.
- Prepare the glaze by combining the powdered sugar, heavy cream, and vanilla extract, and mix until smooth.
- Drizzle the glaze over the cooled muffins.
- Serve and enjoy.