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A close-up of a carrot oat muffin with a crumbly topping, with a bite missing.

Carrot Muffins with Streusel Topping

Chef Jenn
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 331 kcal

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

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword brunch recipes, carrot muffins, healthy muffins, moist muffins, streusel topping
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