Streusel-crunch spiced carrot cake muffins

Prep 20 min
Total 50 min
Makes 12 muffins



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


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
2/3 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


  • 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.


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

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