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Carrot Cake Muffins with Streusel and Glaze
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5 from 1 vote

Carrot Cake Muffins with Streusel and Glaze

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breads and Muffins
Cuisine: American
Keyword: Easter
Servings: 12
Author: Pam


  • Muffin Tin


Carrot Cake Muffins:

  • 3 cups flour
  • 2 tsp baking powder
  • 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


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


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


  • 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.