A closeup of a muffin topped with butter. Knife next to it.
5 from 2 votes

Carrot Cake Muffins Recipe

Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 12 muffins
Calories: 386kcal
Author: Marie Roffey
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This easy Carrot Cake Muffins recipe is the perfect brunch treat. A few changes to your typical carrot cake ingredients results in soft, moist muffins with a crunchy crumble topping so you can’t stop at one.
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Muffins
Keyword: carrot cake muffins, carrot cake muffins recipe, carrot muffins, easy carrot cake muffins

Ingredients

FOR THE CRUMBLE TOPPING

  • ¼  cup (40g / 1.4oz) pistachios
  • 95  (3/4 cup) plain (all-purp) flour
  • 1/3  cup  dark brown sugar
  • 75 (2/3 stick) unsalted butter, cubed and chilled
  • 2-3 teaspoons milk

FOR THE CARROT CAKE MUFFINS

  • 2 medium carrots, peeled and chopped into chunks
  • 1/2 cup (80g / 2.8oz) shelled pistachios
  • 1 1/2  cups  (195g / 6.9oz) plain (all-purp) flour
  • cup  (200g / 7oz) light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 1/2  teaspoons  baking powder
  • 1/4  teaspoon  salt
  • 1/4 teaspoon nutmeg
  • 1/2  cup  (125ml) whole milk
  • 1/2  cup  (125ml) flavourless vegetable oil
  • large eggs
  • 2 tablespoons (1/6 cup) honey (notes)
  • teaspoon  vanilla extract
  • ½  teaspoon  cinnamon

Instructions

  • Preheat the oven to 180C / 350F / 160C fan forced. Line a 12 hole muffin tin with liners if using (or grease and flour the holes if you aren't but your tin is not non-stick).

FOR THE CRUMBLE TOPPING

  • Place the pistachios into a food processor and just pulse a few times until they are roughly chopped but still chunky. Add the flour, sugar, cinnamon and butter and process until you have fine crumbs.
  • With the processor on low, drizzle in the milk. The mixture should clump between your fingers.

FOR THE CARROT CAKE MUFFINS

  • In a food processor, process the carrots until fine. Add the pistachios and pulse until desired texture.
  • In a large bowl whisk together the flour, sugar, cinnamon, baking powder, salt and nutmeg until well mixed.
  • Make a well in the centre and pour in the milk, oil, eggs, honey and vanilla. Mix with a spatula until just combined. Stir through the carrot and pistachios.
  • Use a medium ice cream scoop to portion the batter out between the muffin holes. Scatter over half of the crumble mixture.
  • Bake for 8 minutes, then scatter over the remaining crumble mixture and bake for a further 20 minutes. A toothpick inserted should come out with just a crumb or two attached.

Video

Notes

  1. I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
  2. For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
  3. Make sure to peel the carrots - the skin can add bitterness to the muffins.
  4. These muffins keep well stored in an airtight container in a cool place for 4-5 days.
  5. Serving suggestion: Still warm with a little salted butter. They can be reheated
  6. These muffins can be frozen. Wrap individually in plastic wrap, then freeze in an airtight container.

TOOLS USED IN THIS RECIPES

  • I use these silicone muffin trays
  • A silicone spatula will make sure nothing gets left behind
  • A food processor
  • A medium ice cream scoop

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