Carrot Cinnamon Streusel Maple…Need We Say More?
Why I love baking muffins:
- I don’t have such a sweet tooth, and muffins aren’t as sweet as their cupcake look-a-likes.
- Muffin recipes are easy to tweak to create different flavor combinations.
- They’re a great on-the-go snack to have around.
- I can make them jumbo or mini…they’re so cute when they’re mini!
- Muffins give me a license to eat cake for breakfast.
- The batters come together quickly, which means you can make them fresh in the morning…giving you a yummy reason to jump out of bed!
Now for one of my favorites…
- Some more favorites… Blueberry Crumble and Double Chocolate Mocha Muffins
Carrot Muffins with Cinnamon Streusel and Maple Glaze
Ingredients
- 1⅓ cups flour
- 1 ½ tsp baking soda
- 1 ¼ tsp baking powder
- 2 tsp cinnamon
- ¼ tsp nutmeg
- ¾ tsp salt
- ¾ cup oil
- 3 eggs
- ¾ cups plus 2 tbsp sugar
- 2 tsp vanilla
- 3 ½ cups shredded carrot
Streusel:
- ½ cup brown sugar
- ½ cup flour
- 1 tsp cinnamon
- ¼ tsp salt
- 3 tbsp oil
Glaze:
- 1 cup confectioners’ sugar
- 3 tbsp 3 tablespoons maple syrup
- ½ tsp cinnamon
- soy milk or water, as needed
Instructions
- Preheat oven to 350°F/175°C. Line a standard size muffin tin with paper liners or coat with nonstick cooking spray.
- Prepare the streusel: combine dry ingredients and slowly pour in oil and mix together with your fingers to make a crumble. Keep refrigerated until ready to use.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Make a well in the center of the dry ingredients and add oil, eggs, sugar, and vanilla and gently whisk together until just combined. Fold in carrots.
- Scoop into prepared muffin cups and top with streusel. Bake for 18-20 minutes.
- Meanwhile, prepare the glaze. Whisk together confectioners’ sugar, maple syrup, and cinnamon. Add soy milk or water until you reach desired thickness.
- Remove the muffins from the oven and allow them to cool before drizzling them with the glaze. Enjoy!
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