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Six golden-brown Carrot muffins arranged on a white plate, with carrots and walnuts nearby.

Carrot Muffins with Streusel Topping

Chef Jenn
These Carrot Muffins with Streusel Topping are the perfect balance of cozy and sweet. Moist, spiced muffins packed with fresh carrots and topped with a buttery cinnamon streusel. Great for breakfast, snacks, or a grab-and-go treat, they bring all the flavors of carrot cake in a portable muffin form. You can even freeze them for later!
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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 your oven to 375°F. Line a 12-cup muffin tin with paper liners or grease it well.
  • Mix flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter with a fork or pastry cutter until crumbly. Refrigerate while you prepare the batter.
  • Stir together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • Whisk the eggs, both sugars, oil, yogurt (or sour cream), and vanilla until smooth.
  • Pour the wet mixture into the dry ingredients and stir just until combined.
  • Fold in the grated carrots and walnuts.
  • Spoon the batter into the prepared muffin cups, filling each about three-quarters full.
  • Sprinkle the cold streusel topping evenly over each muffin.
  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
  • Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Chef Jenn's Tips

  • Chill the streusel before baking to help it stay crisp.
  • Break up any lumps in your brown sugar before mixing.
  • For more spice, add a bit of ground ginger or clove.
  • These muffins freeze well—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 breakfast muffins, carrot cake muffins, carrot muffins, easy muffins, moist carrot muffins, streusel topping
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