Carrot Cake Muffin Recipe

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Moist and tender Carrot Cake Muffins have all the flavor of the classic dessert, in a respectable breakfast form. They're easier to make too!

Prep Time20

Cook Time18

Total Time38

Course: Breakfast, brunch, Snack

Cuisine: American

Servings: muffins

Author: Kellie

Cost: $10

Equipment

mixing bowls
hand mixer
muffin pan

Ingredients

2 cups finely grated carrots washed and peeled
2 ¼ cups all purpose flour
½ cup granulated sugar
½ cup light brown sugar
2 ½ teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
1 cup butter melted
3 large eggs room temperature
¼ cup greek yogurt room temperature
2 teaspoons vanilla extract
¼ teaspoon almond extract
1 cup half and half room temperature
¾ cup golden raisins

For the Streusel

¼ cup all-purpose flour
¼ cup light brown sugar
⅓ cup chopped pecans
¾ tsp. cinnamon
Pinch of kosher salt
3 Tbsp. unsalted butter cut into 1/2-inch pieces

Instructions

Line 16 standard sized muffin tins with cupcake liners or coat with cooking spray and dust lightly with flour.
Wash, peel and grate the carrots using the fine holes on a box grater. Set the grated carrots aside.
Whisk the flour, sugar, baking soda, baking powder, and salt in a large bowl to combine thoroughly.
In a small bowl, whisk together the butter, eggs, yogurt, vanilla extract, almond extract, grated carrots and half and half.
Add the egg mixture to the flour mixture and stir until all ingredients are thoroughly combined being careful not to over mix. Add the raisins and fold into the batter. Cover and allow to sit at room temperature for up to 1 hour.
While the batter rests, make the streusel. Stir together flour, sugar, chopped pecans, cinnamon, and salt in a medium bowl. Add the butter, and use a fork to mix together butter is evenly incorporated and mixture clumps together into small pieces smaller than a pea. Cover and chill until ready to use.
Preheat oven to 425˚f.
Fill the muffin tins about 1/4 of the way full with the batter mixture and bake for 8 minutes. Sprinkle the streusel evenly over the batter, about 1 1/2 tablespoons in each cup.
Transfer the muffins to the oven and bake for 10 minutes. Turn the heat to 350˚F and bake for an additional 8-10 or until a toothpick inserted into the center comes out clean.
Cool the muffins in the pan on a wire rack for 5 minutes then transfer directly to the wire rack to cool to room temperature.

Notes

Carrot Cake Muffins can be stored in an airtight container for up to 5 days. You can also freeze carrot cake muffins in a freezer safe container or freezer bag for up to 3 months.

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