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    Home » Recipes » Breakfast » Carrot Cake Muffins with Crumble Topping

    PUBLISHED: March 30, 2021 • By Toni Dash 16 Comments

    Carrot Cake Muffins with Crumble Topping

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    CARROT CAKE MUFFINS TITLE

    No need to wait for dessert to enjoy Carrot Cake any more! Start the day with Carrot Cake muffins chock full of carrot, raisins and walnuts. Topped with a crisp crumble topping too!

    CARROT CAKE MUFFINS TITLE

    Start the morning off with a flavor packed bite of Carrot Cake muffins.

    These moist, tender muffins are filling with a wonderful texture.

    The wholesome ingredients and sweet flavor are perfect for a snack too.

    If you love carrot cake you’ll want to end the day with Carrot Cake Loaf or Carrot Cake cookies.

    And you should! Why not?

    Jump to:
    • Easy Carrot Cake Muffins
    • Recipe Ingredients Notes
    • Variations
    • Add a Glaze
    • Tried and Tested Recipe
    • How to Make it – Step-by-Step
    • Pro Tips
    • How to Store them
    • More Muffin Recipes You’ll Love!
    • Recipe

    Easy Carrot Cake Muffins

    These muffins are one of the easiest ways to enjoy Carrot Cake.

    All the ingredients and traditional flavors of the favorite cake in single-serving portions.

    The crumble topping gives them a sweet crisp texture that is addictive.

    Love the traditional Cream Cheese frosting on carrot cake?

    We have an extra cream cheese glaze you can add for the full effect.

    carrot cake muffins

    Recipe Ingredients Notes

    Crumble Topping

    Old Fashioned Oats. Regular or gluten-free work. Use ‘old fashioned oats’ or ‘rolled oats’ not quick oats.

    All Purpose Flour. Regular or gluten-free measure-for-measure flour work for both the topping and the muffins.

    The gluten-free version of all our recipes are tested with Bob’s Red Mill gluten-free 1-to-1 Baking Flour.

    Brown sugar. Classic type of sugar used in a crumble topping.

    Baking powder and Baking soda. This is a little baking trick! Including these helps the topping crisp more and brown better. If you want to leave them out you can too. They do not affect the flavor.

    Unsalted Butter. Melted unsalted butter combines all the ingredients for a crumbly texture.

    carrot cake muffins ingredients

    Carrot Cake Muffins

    Milk. We used dairy milk, any fat percentage should work.

    Eggs. Use large eggs.

    Vegetable Oil.

    All Purpose Flour. See notes in the topping section above.

    Granulated sugar. Sweetens the muffins.

    Baking powder. The rising agent used. Gives a wonderful texture too.

    Spices and flavorings. Vanilla extract, cinnamon, ginger, nutmeg, salt.

    Carrots. Grate your own. Store bought shredded carrots are convenient but they are very dry. Fresh carrots add moisture to the recipe you’ll need. Grate by hand or use a food processor with shredding disk.

    They also have a particular flavor that does not change when baked.

    Raisins. Use plump raisins.

    Walnuts. Chopped walnuts are used. For saving time they can be purchased already chopped.

    Unsalted butter. As with the topping melted butter will be used.

    Variations

    Add some pineapple. Use ¼ cup of crushed pineapple and make sure it’s thoroughly drained.

    Try shredded coconut. Add ½ cup coconut.

    How to make healthy carrot cake muffins?

    Drop the crumble topping. Fill the muffin tins 3/4 full and bake for the same time testing for doneness. These muffins are full of great flavor on their own.

    Swap applesauce in for the vegetable oil for fewer calories!

    carrot cake muffins with bite out

    Add a Glaze

    The muffins are delicious as made. BUT if you want to be a little extra add a glaze on top of the crumble topping.

    Vanilla Glaze

    To take these over the top, prepare a powdered sugar drizzle and top the muffins while they are still warm.

    Use: ½ cup powdered sugar, ¼ teaspoon vanilla, and add just enough milk to get the desired consistency.

    2-3 tablespoons of milk will probably be sufficient. Drizzle onto the muffins.

    Cream Cheese Glaze

    Love cream cheese frosting?

    Another option is to add a cream cheese glaze to drizzle on while the muffins are warm.

    This can replace the crumble topping OR be in addition to it.

    To do this you will need:

    • 4 ounces cream cheese – softened
    • ½ cup powdered sugar
    • 1 teaspoon of vanilla extract
    • 1-3 tablespoons of milk

    In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until combined.

    Add the milk 1 tablespoon at a time until the desired consistency has been reached. Drizzle onto the muffins.

    carrot cake muffins with milk

    Tried and Tested Recipe

    This recipe has been tested with regular all purpose flour, gluten-free measure-for-measure flour*, at altitude and sea level. Delicious results every time!

    How to Make it – Step-by-Step

    STEP 1. Preparation

    Preheat the oven to 375 degrees F. Line a muffin tin with paper liners or spray with non-stick spray (photo 7).

    STEP 2. Make the crumble topping

    In a mixing bowl combine the topping ingredients and stir to combine (photos 1-2).

    carrot cake muffins recipe steps 1-4

    STEP 3. Mix the wet ingredients

    In a large mixing bowl combine the milk, eggs, oil and vanilla extract (photo 3). Whisk.

    STEP 4. Combine the dry ingredients

    In a large mixing bowl combine the flour, sugar, baking powder, spices and salt (photo 4).

    STEP 5. Finish the muffin batter

    Combine the wet ingredients, dry ingredients and melted butter. Stir until well combined (photo 5).

    Stir in the raisins, carrots, and walnuts (photo 6).

    carrot cake muffins recipe steps 5-8

    STEP 6. Fill and bake

    Fill the muffin cavities 1/2 full (photo 8) and sprinkle the topping on top (photo 9).

    Bake for 18-20 minutes until a toothpick inserted comes out clean.

    STEP 7. Cool

    Cool in the muffin pan for 5 minutes then completely on a wire cooling rack (photo 10).

    carrot cake muffins recipe steps 9-10

    Pro Tips

    Grate the carrots yourself. Carrots add moisture to the recipe and store bought grated carrots are very day.

    How to Store them

    These carrot cake muffins are great warm or cooled.

    Best stored in an airtight container at room temperature for 3-4 days. The topping will soften after being stored but the taste won’t change, they are still great.

    carrot cake muffins with wrapped down

    More Muffin Recipes You’ll Love!

    • Peanut Butter Banana Muffins
    • Cranberry Orange Muffins
    • Morning Glory Muffins
    • Oat Bran Muffins
    • Coffee Cake Muffins
    • Chocolate Chip Muffins
    Did you make it? Please RATE THE RECIPE below!
    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    Recipe

    carrot cake muffins square image

    Carrot Cake Muffins with Crumble Topping

    Everything you love about carrot cake in an easy muffin recipe. Chock full of grated carrots, raisins and walnuts and topped with a crispy crumble topping. Add a cream cheese glaze too (optional)!
    5 from 12 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Cooling Time (estimate): 20 minutes
    Total Time: 55 minutes
    Servings: 22 muffins
    Calories: 241kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    Crumble Topping

    • ¾ cup old fashioned oats regular or gluten-free
    • ¾ cup all-purpose flour regular or gluten-free measure-for-measure flour blend
    • ¾ cup light brown sugar
    • ¼ teaspoon baking soda
    • ¼ teaspoon baking powder
    • ½ cup (1 stick) unsalted butter melted

    Muffins

    • 1 cup milk
    • 2 large eggs
    • 2 tablespoons vegetable oil
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
    • 2/3 cup granulated sugar
    • 1 tablespoon baking powder
    • 2 teaspoons ground cinnamon
    • ½ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ½ teaspoon salt
    • 1 cup grated carrots
    • ½ cup raisins
    • ½ cup chopped walnuts
    • 6 tablespoons unsalted butter melted

    Instructions

    • Preheat oven to 375 degrees. Prepare a muffin pan with non-stick baking spray or line the well with cupcake wrappers.

    Prepare the topping

    • In a large bowl, mix all of the topping ingredients (oats, 3/4 cup flour, brown sugar, 1/4 teaspoon EACH baking soda and baking powder, 1/2 cup melted unsalted butter) until large crumbles are formed. Set aside.

    Making the muffins

    • In a large bowl, whisk together the milk, eggs, vegetable oil, and extract. Set aside.
    • In another bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt.
    • Add the dry ingredients into the wet ingredients along with the melted butter and mix until well combined.
      Fold in the carrots, raisins, and walnuts.
    • Spoon or scoop the muffin batter and fill the wells or cupcake wrappers ½ full. Sprinkle the topping mixture on top of each muffin, making sure the batter is fully covered.
    • Bake for 18-20 minutes, until the crumbles are golden brown and a toothpick inserted comes out clean.
      Cool for 5 minutes in the pan and then remove to a cooling rack.

    Notes

    *The gluten-free version of all our recipes are tested with Bob’s Red Mill gluten-free 1-to-1 Baking Flour.
    Storing 
    These carrot cake muffins are great warm or cooled. Best stored in an air-tight container at room temperature for 3-4 days. The topping will soften after being stored but the taste won’t change, they are still great.
    Variations
    Coconut. Add ½ cup shredded coconut.
    Pineapple. Use ¼ cup of crushed pineapple and make sure it’s thoroughly drained.
    For a healthier version: omit the crumble topping, fill the muffin cavities 3/4 full and bake as directed. Swap in applesauce for the vegetable oil.
    Adding a Glaze
    Vanilla Glaze
    Use ½ cup powdered sugar, ¼ teaspoon vanilla, and add just enough milk to get the desired consistency. 2-3 tablespoons of milk will probably be sufficient. Drizzle on while muffins are still warm.
    Cream Cheese Glaze
    This can be used instead of the crumble topping or in addition to it.
    You’ll need:
    • 4 ounces cream cheese – softened
    • ½ cup powdered sugar
    • 1 teaspoon of vanilla extract
    • 1-3 tablespoons of milk
    In a medium bowl, mix the cream cheese, powdered sugar, and vanilla until combined. Add the milk 1 tablespoon at a time until the desired consistency has been reached. Drizzle on warm muffins.

    Nutrition

    Calories: 241kcal | Carbohydrates: 32g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 86mg | Potassium: 179mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1245IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
    « Carrot Cake Loaf Cake recipe
    Fresh-style Pineapple Margarita with Cilantro »

    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Sharon says

      March 31, 2021 at 8:19 am

      5 stars
      TThese muffins are delicious. I appreciate having a different way to enjoy carrot cake without the hassle!

      Reply
    2. Michelle says

      March 31, 2021 at 7:57 am

      5 stars
      The perfect recipe for Easter! And anytime, really! Love all the options you’ve given too!

      Reply
    3. Jo says

      March 31, 2021 at 7:04 am

      5 stars
      This is the best carrot cake muffin recipe I’ve tried! Love the crumble too!

      Reply
    4. Beth says

      March 30, 2021 at 11:01 am

      5 stars
      Yum! These are perfect for my family! So yummy and very delicious!

      Reply
    5. Claudia Lamascolo says

      March 30, 2021 at 9:40 am

      5 stars
      I would love to have one of these beauties with my coffee right now but this will have to be my treat on Easter morning.. Great recipe!

      Reply
    6. Lindsay says

      March 30, 2021 at 9:21 am

      5 stars
      I forget how much I love carrot cake until I see it! Making these for Easter and I can’t wait!

      Reply
    7. Eden says

      March 30, 2021 at 9:17 am

      5 stars
      Best carrot muffins! Perfect for spring, super moist and delicious!

      Reply
    8. Katie says

      March 30, 2021 at 9:08 am

      5 stars
      I love carrot cake, especially around Easter time! I also love making it simpler by making it into these muffins!

      Reply
    9. Beth says

      March 30, 2021 at 9:07 am

      5 stars
      I love this version with the crumble topping. I’m dairy intolerant so I can’t eat the cream cheese frosting the cake version usually has. I didn’t even miss the frosting. Such a yummy recipe, I will be making them often!

      Reply
    10. Angela says

      March 30, 2021 at 8:45 am

      5 stars
      Yum! I am in love with these muffins. My family really enjoyed them. I will try adding the crushed pineapple next time.

      Reply
    Newer Comments »

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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