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.
Video
Ingredients
FOR THE CRUMBLE TOPPING
- ¼ cup pistachios (shelled) (40g / ~1½oz)
- 95 g plain flour (all-purp flour) (¾ cup)
- ½ teaspoon ground cinnamon
- ⅓ cup dark brown sugar
- 75 g unsalted butter cubed and chilled, (⅔ stick)
- 2-3 teaspoons milk
FOR THE CARROT CAKE MUFFINS
- 2 medium carrots peeled and chopped into chunks
- ½ cup pistachios (shelled) (80g / 2 ¾oz)
- 1 ½ cups plain flour (all-purp flour) (195g / ~7oz)
- 1 cup light brown sugar (200g / 7oz)
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon ground nutmeg
- ½ cup whole milk (125ml)
- ½ cup neutral-flavoured vegetable oil (125ml)
- 2 large eggs
- 2 tablespoons honey (⅙ cup) (notes 1)
- 1 teaspoon vanilla extract
For best results, always weigh ingredients where a weight is provided
Equipment
- I use these silicone muffin trays
- A silicone spatula will make sure nothing gets left behind
- A food processor
- a medium ice cream scoop
Instructions
- Preheat the oven to 180C (160C fan forced) / 350F. 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.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- 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).
- Make sure to peel the carrots - the skin can add bitterness to the muffins.
- These muffins keep well stored in an airtight container in a cool place for 4-5 days.
- Serving suggestion: Still warm with a little salted butter. They can be reheated
- These muffins can be frozen. Wrap individually in plastic wrap, then freeze in an airtight container.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
