• Skip to main content
  • Skip to primary sidebar

Words of Deliciousness

  • Home
  • About Me
  • Contact me
  • Recipe Index
You are here: Home / Breakfast / Carrot Muffins with Crumb Topping

Carrot Muffins with Crumb Topping

January 7, 2021 By Dawn 8 Comments

Sharing is caring!

52 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

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.

Side view of a muffin on a white plate with a coffee cup behind.

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.

a bowl filled with carrot muffins.

Helpful Tips:

  • 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.

Looking down at a muffin on a white plate with a knife on the side.

Steps for making Carrot Muffins with Crumb Topping

Step one

Preheat the oven to 400 degrees F. Grease a 12-count muffin tins or line with paper liners.

Step two

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.

Flour, sugar, and cinnamon in a glass bowl.
Butter is added to the sugar mixture.
Looking down at a bowl of crumb topping.

Step three

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.

Ingredients for carrot muffins.
Dry ingredients for carrot muffins in a bowl.

Step four

Add the wet ingredients to the dry ingredients and mix until combined, making sure not to over stir.

Wet ingredients in a bowl for the carrot muffins.
Carrot muffin batter in a bowl with a blue spatula.

Step five

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.

Muffin batter with crumb topping in muffin tins.
Baked carrot muffins in the muffin tins.

Step six

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.

Looking for other breakfast recipes? Check these out:

  • Blueberry Lemon Cream Cheese Muffins
  • Orange Carrot Scones
  • Peach Muffins

Muffins on a plate with one of the muffins cut in half.

Stay in touch with me on Facebook, Twitter, Instagram, and Pinterest.

Side view of a muffin on a white plate with a coffee cup behind.

Carrot Muffins with Crumb Topping

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.
Print Pin Rate
Course: Breakfast, Snack
Cuisine: American
Keyword: Carrot Muffins with Crumb Topping, Carrot Muffins
Prep Time: 15 minutes
Cook Time: 17 minutes
Servings: 12 muffins
Calories: 247kcal
Author: Dawn

Ingredients

Topping

  • 1/2 cup flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons butter

Muffins

  • 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

Instructions

  • 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.

Notes

  1. If you don't have buttermilk you can make your own. Substitute 1 tablespoon of the milk with 1 tablespoon of vinegar or lemon.
  2. Remember all ovens bake differently check the muffins 5 minutes before the end of the baking time to check for doneness.
  3. Muffins are done when they bounce back after being touched lightly.
  4. ย These muffins can be frozen. Store them in an airtight container for up
ย 
ย 
ย 
Nutrition information is an estimate and may vary with brands of ingredients used.

Nutrition

Calories: 247kcal | Carbohydrates: 35.8g | Protein: 3.3g | Fat: 10.6g | Saturated Fat: 2.6g | Cholesterol: 24mg | Sodium: 199mg | Potassium: 151mg | Fiber: 1.3g | Sugar: 18.5g | Calcium: 53mg | Iron: 1mg

This recipe was originally published on December 11, 2012. It has been updated with new content and pictures on January 7, 2021.


(Visited 1,030 times, 3 visits today)

Filed Under: Breakfast, Muffins

See what’s cooking. Sign up for the newsletter.

Previous Post: « Easy Southwest Soup
Next Post: Egg Dumplings »

Reader Interactions

Comments

  1. Juliana

    December 11, 2012 at 4:35 am

    Oh! These carrot muffins look great…and even more delicious with the crumb topping.
    Have a great week!

    Reply
  2. Cranberry Morning

    December 11, 2012 at 12:03 pm

    I love carrot cake, so I would imagine that these are just as delicious – plus the bonus of the crumb topping. Sounds yummy!

    Reply
  3. Pam

    December 11, 2012 at 4:07 pm

    They look delicious… I love the crumb topping.

    Reply
  4. Jen @ The Scrumptious Pumpkin

    December 12, 2012 at 2:50 pm

    Love this idea! It’s part healthy muffin and part delicious, tasty carrot cake. The best of both worlds! ๐Ÿ™‚

    Reply
  5. Kitchen Riffs

    December 12, 2012 at 11:26 pm

    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.

    Reply
  6. Reeni Pisano

    December 13, 2012 at 2:03 am

    Welcome back! Your carrot muffins look so good! I am a sucker for a crumb topping. Good luck in the contest!

    Reply
  7. angiesrecipes

    January 7, 2021 at 11:09 pm

    Crumb topping is my absolute favourite! These muffins look delectable.

    Reply
  8. Karen (Back Road Journal)

    January 18, 2021 at 12:41 pm

    These muffins have a lot going for them and would be a lovely way to start the day,

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Meet the Blogger!

Dawn

Welcome to Words of Deliciousness!
My name is Dawn! I am a wife, mom, grandma and the blogger behind Words of Deliciousness! I love sharing my favorite recipes and I hope some of these become your favorites too.
Read more about Dawn

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Get The Newsletter

Popular posts:

  • Egg Dumplings
  • Strawberry Jello Salad
  • Simple Broiled Chicken Tenders
  • Pepperoni Dip
  • Baked Italian Sausage and Peppers
  • Sun-Dried Tomato Aioli
  • Baked Spanish Rice Recipe
  • Chicken Jalapeno Popper Dip
  • Easy Tuna Macaroni Salad
  • Cold Parmesan Cheese Pasta Salad

Feature Your Favorites

Shredded Spicy Chicken

Pumpkin Pull-Apart Bread

Twice-Baked Sweet Potatoes

Never Fail Icing (Butter Cream)

Apple Bars

Pastrami on Rye with Creamy Garlic Dressing

featured in logos

Copyright © 2023 ยท Privacy Policy

52 shares
  • Facebook
  • Twitter
  • Pinterest