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Carrot Cake Muffins with Streusel and Glaze
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Carrot Cake Muffins with Streusel and Glaze

Course Breads and Muffins
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Author Pam - For the Love of Cooking

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.
  • 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.