Streusel-Crunch Spiced Carrot Cake Muffins
146
- Prep Time20 mins
- Total Time50 mins
- Makes12 muffins
(Photo: Erik Putz)
This recipe for spiced carrot cake muffins is so versatile: Top the muffins with streusel or bake as a cake and top with cream cheese icing.
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 baking powder
1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
2 eggs
2/3 cup canola oil
1/2 cup buttermilk
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
2 tsp vanilla
2 cups grated carrots
2 tbsp pepitas
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 (per serving)
Calories 271, Protein 4g, Carbohydrates 31g, Fat 15g, Fibre 1g, Sodium 173mg.
Excellent source of vitamin A.