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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.
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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



  • 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.


  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.  These muffins can be frozen. Store them in an airtight container for up
Nutrition information is an estimate and may vary with brands of ingredients used.


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