Streusel-crunch spiced carrot cake muffins

Prep 20 min
Total 50 min
Makes 12 muffins

Advertisement

Ingredients

2 tbsp
all-purpose flour
1 tbsp
packed dark brown sugar
1 1/2 tsp
melted butter

Batter

1 3/4 cups
all-pupose flour
1 1/2 tsp
1/2 tsp
1 1/2 tsp
3/4 tsp
ground ginger
1/4 tsp
1/4 tsp
2
2/3 cup
canola oil
1/2 cup
1/2 cup
granulated sugar
1/4 cup
packed dark brown sugar
2 tsp
2 cups
grated carrots
2 tbsp

Instructions

  • PREHEAT oven to 375F and line a 12-cup muffin pan with paper liners.
  • STREUSEL: Combine flour and brown sugar in a small bowl. Add butter and mix with hands until crumbly. Set aside.
  • BATTER: Whisk flour, baking powder, baking soda, cinnamon, ginger, allspice and salt in a large bowl. Beat eggs, oil, buttermilk, both sugars and vanilla in a medium bowl, then stir into flour mixture until just combined. Stir in carrots.
  • DIVIDE among cups, then sprinkle tops with pepitas and streusel. Bake until a tester inserted into centre of muffin comes out clean, 18 to 20 min. Cool in pan 10 min. Remove and serve warm. Kitchen note: You can also bake this recipe as a carrot cake loaf.

Nutrition

Calories 271
Protein 4 g
Carbohydrates 31 g
Fat 15 g
Fibre 1 g
Sodium 173 mg
Excellent source of vitamin A
Advertisement

Chatelaine Quickies: Blueberry pie

Issue: March 2017

Written by:

Photo credit: Photo, Erik Putz.

( 1 rating )

Comments are closed.