Carrot Muffins with Crumb Topping a lightly sweet muffin filled with shredded carrots and warm spices then topped with a sweet crumb topping. These muffins are moist and have great flavor.
Muffins are always a favorite when it comes to breakfast or as an afternoon snack. These muffins have the perfect amount of sweetness and spice. I believe that the carrots help keep these muffins moist and tender.
There are several reasons I love these muffins. Here are some of them – I love the flavor that the carrots give them, I love the pecans, I love the crumb topping that is added, this is just a few of them.
- All-purpose flour works for this recipe. You don’t have to buy anything special for this recipe.
- If you don’t have the buttermilk you can make your own. Remove one tablespoon of the milk from the half of cup of milk and replace it with vinegar or lemon.
- I love the pecans in this recipe, but if you would like you can remove the nuts or use your favorite nut. I have made these without nuts before and they are still delicious. Another thing that you can add is raisin if you like.
- As always with muffins add the wet ingredients to the dry ingredients. Make sure that you don’t over mix. The batter should be mixed just until the ingredients are combined.
- Remember that all ovens bake differently. Check the muffins 5 minutes before the time suggested for doneness.
- Muffins are done when they bounce back after they are touched lightly.
- Yes, these muffins freeze well. Make sure to put them in an airtight container.
Steps for making Carrot Muffins with Crumb Topping
Preheat the oven to 400 degrees F. Grease a 12-count muffin tins or line with paper liners.
Make the crumb topping. Combine 1/2 cup flour 1/4 cup brown sugar, 1/4 granulated sugar, and 1 teaspoon cinnamon. Add the butter and cut it in. Set aside.
In a medium bowl combine 1 1/2 cups flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, baking powder, baking soda, salt cinnamon, ginger, nutmeg, cloves, and pecans. In another bowl combine the egg, buttermilk, oil, vanilla, and grated carrots.
Add the wet ingredients to the dry ingredients and mix until combined, making sure not to over stir.
Divide the batter between the twelve cups filling each one about 2/3 full. Divide the crumb topping and sprinkle the topping over the batter.
Place the muffins in a preheated oven and bake for 15 minutes to 17 minutes. Remove from the oven and cool a few minutes on a cooling rack. Remove the muffins from the tin and continue cooling on a cooling rack.
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Carrot Muffins with Crumb Topping
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 3 tablespoons butter
- 1 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/2 cup chopped pecans
- 1 large egg
- 1/2 cup buttermilk
- 1/3 cup oil
- 1/2 teaspoon vanilla
- 1 1/2 cup shredded carrots
- Preheat the oven to 400 degrees F. Grease the muffin cups or line them with paper liners
- For the topping. combine the 1/2 cup flour, 1/4 cup brown sugar, 1/4 granulated sugar, and cinnamon. Add the butter and cut it in until well combined. Set aside
- In a large bowl combine the 1 1/2 cup flour, 1/2 cup brown sugar, 1/4 cup granulated sugar, baking powder, baking salt, 1 teaspoon cinnamon, ginger, nutmeg, cloves, and chopped pecans.
- In another bowl beat together the egg, buttermilk, oil, vanilla, and carrots.
- Add the wet ingredients to the dry and mix until combined.
- Divide the batter between the muffin cups filling each cup about 2/3 full.
- Divide the topping, sprinkling over the top of the batter.
- Place the muffins in the oven and bake for 15 to 17 minutes.
- Remove from the oven and set on a cooling rack for a few minutes. Then remove the muffins from the tin and set them on the cooling rack and cool completely.
- If you don't have buttermilk you can make your own. Substitute 1 tablespoon of the milk with 1 tablespoon of vinegar or lemon.
- Remember all ovens bake differently check the muffins 5 minutes before the end of the baking time to check for doneness.
- Muffins are done when they bounce back after being touched lightly.
- These muffins can be frozen. Store them in an airtight container for up
This recipe was originally published on December 11, 2012. It has been updated with new content and pictures on January 7, 2021.
Oh! These carrot muffins look great…and even more delicious with the crumb topping.
Have a great week!
I love carrot cake, so I would imagine that these are just as delicious – plus the bonus of the crumb topping. Sounds yummy!
They look delicious… I love the crumb topping.
Jen @ The Scrumptious Pumpkin
Love this idea! It’s part healthy muffin and part delicious, tasty carrot cake. The best of both worlds! 🙂
All vacations are too short! Sorry you had to return to snow, though living in the northern climes I guess it’s not unexpected. I don’t use carrots enough in baking, and these muffins looks superb. Nice topping! Good stuff – thanks.
Welcome back! Your carrot muffins look so good! I am a sucker for a crumb topping. Good luck in the contest!
Crumb topping is my absolute favourite! These muffins look delectable.
Karen (Back Road Journal)
These muffins have a lot going for them and would be a lovely way to start the day,