Streusel-crunch spiced carrot cake muffins
By Chatelaine109
PREP TIME
20 min
TOTAL TIME
50 min
Makes
12 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.
Chatelaine Quickies: Blueberry pie
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
