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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)!
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

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