Streusel-crunch spiced carrot cake muffins

80

PREP TIME

20 min

TOTAL TIME

50 min

Makes

12 muffins

Streusel-crunch spiced carrot cake muffins

Photo, Erik Putz.


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.

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Nutrition (per serving)

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