These Carrot Muffins with streusel come out moist and tender every time, with a cinnamon-butter topping that adds just the right crunch. They offer a nice mix of warm spice, subtle sweetness, and texture from finely shredded carrots and chopped walnuts. They’re easy, tasty, and freeze like a dream!
These Carrot Muffins with Streusel Topping are a good way to use up carrots and sneak in some veggies without sacrificing flavor. Bake them in a standard muffin tin, or go jumbo, just remember to allow extra time if you do.
I’ll often make a double batch and keep some of these on hand in the freezer. They make quick and easy breakfasts or lunches, and they’re great as an afternoon snack.
Ingredients
- All-purpose flour
- Baking powder and baking soda – Ensure your baking powder isn’t expired or your muffins won’t rise.
- Salt, ground cinnamon and ground nutmeg – Fresh cinnamon and nutmeg add a pop of flavor.
- Eggs – Large eggs work well.
- Packed brown sugar and granulated sugar
- Neutral oil – Vegetable oil or canola oil are what you’re looking for here. You can use butter instead. I’ve tried them with butter and they’re equally delish but not noticeably better.
- Plain yogurt – Or you can use sour cream, either work just as well.
- Vanilla extract
- Carrots – Finely grated. Just use your box grater and grate about 2 good sized carrots. Press the shredded carrot down when measuring to ensure you get enough carrot.
- Walnuts – Chopped. You can use pecans, too. Or skip the nuts; they’re optional.
Streusel Topping
- All-purpose flour
- Brown sugar
- Cinnamon
- Salted butter – Cold, cubed – You need your butter to be cold to work into the flour and sugar to create the chunky topping.
How To Make Carrot Muffins
- Preheat the oven to 375°F. Line a 12-cup muffin tin with liners or grease it thoroughly.
- Combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or pastry cutter until the mixture is crumbly. Chill it in the fridge while you make the batter.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat the eggs, brown sugar, granulated sugar, oil, yogurt (or sour cream), and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined—don’t overmix.
- Gently fold in the grated carrots and chopped walnuts.
- Scoop the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Top each muffin with a generous sprinkle of the chilled streusel mixture.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean and the tops are golden.
- Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to finish cooling.
Step-By-Step Process
Chef Jenn’s Tips
- Chill the streusel before using, it helps it stay chunky and crisp.
- Break up any clumps in your brown sugar before mixing.
- Want more spice? Add a pinch of ginger or cloves.
- These freeze well, so they’re great for prepping ahead.
Recommended
Make It A Meal
Enjoy these with coffee for breakfast or serve them with cream cheese as a snack. They also fit right in on a brunch table or bake sale.
Storage
Keep muffins in an airtight container at room temperature for up to 3 days. To freeze, wrap each one separately and store in a freezer-safe bag. They’ll keep for about 2 months. Reheat in a low oven or let them thaw at room temp.
Carrot Muffins with Streusel Topping
These moist and tender carrot muffins are topped with a buttery cinnamon streusel for the perfect balance of comfort and crunch. Packed with grated carrots and warm spices, they're ideal for breakfast, brunch, or snacking anytime. Easy to make and freezer-friendly, these muffins are a delicious way to sneak in some veggies.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ½ cup oil neutral
- ¼ cup plain yogurt
- 1 teaspoon vanilla extract
- 1½ cups carrots finely grated
- ½ cup walnuts chopped
Streusel Topping
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup salted butter cold and cubed
Instructions
- Preheat the oven to 375°F. Line a 12-cup muffin tin with liners or grease it thoroughly.
- Combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a fork or pastry cutter until the mixture is crumbly. Chill it in the fridge while you make the batter.
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Beat the eggs, brown sugar, granulated sugar, oil, yogurt (or sour cream), and vanilla until smooth.
- Add the wet mixture to the dry ingredients and stir until just combined—don’t overmix.
- Gently fold in the grated carrots and chopped walnuts.
- Scoop the batter evenly into the prepared muffin cups, filling each about three-quarters full.
- Top each muffin with a generous sprinkle of the chilled streusel mixture.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean and the tops are golden.
- Let the muffins cool in the pan for 5 minutes, then move them to a wire rack to finish cooling.
Notes
Chef Jenn’s Tips
- Chill the streusel before using—it helps it stay chunky and crisp.
- Break up any clumps in your brown sugar before mixing.
- Want more spice? Add a pinch of ginger or cloves.
- These freeze well, so they’re great for prepping ahead.
Nutrition
Serving: 1muffinCalories: 331kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 42mgSodium: 238mgPotassium: 141mgFiber: 2gSugar: 20gVitamin A: 2843IUVitamin C: 1mgCalcium: 61mgIron: 2mg
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