Carrot Cake Muffins with Streusel Topping Recipe

March 31, 2017  | Dessert Recipes | cake | carrot | muffin | streusel 
Prep Time Cook Time Serves
20m 20m 2 dozen muffins

Isn’t carrot cake just the best? This recipe takes a typical carrot cake recipe and bakes muffins instead with a streusel topping. The streusel topping is worth the effort. Of course, if you are a die hard cream cheese frosting lover, you can replace the streusel topping with a frosting of your choice. Really, you can’t lose no matter what you decide!

INGREDIENTS

For the muffin:
For the streusel topping:
  • 1 cup flour
  • 1 cup brown sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup cold butter, cut into small cubes

INSTRUCTIONS

Preheat your oven to 350˚F. Coat your muffin tins with a non-stick spray or if you prefer, place a muffin liner in each.

Prepare the carrot cake batter as directed in my carrot cake recipe (see link above). Fill the muffin tins 3/4 full with the batter.

Prepare the streusel topping: combine the flour, sugar, cinnamon, nutmeg and salt together in a large bowl. Add the small cubes of butter and using your hands, rub the ingredients together until you have a coarse, crumbly mixture. Scatter this mixture over top of each batter-filled muffin tin until you have used it all. Bake in the oven for 15-20 minutes or until a toothpick inserted comes out clean. Once cooked through, remove from the oven and leave to cool for 5 minutes. Gently remove each muffin from the tin and leave to cool on a wire rack.

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