Carrot Muffins with Cinnamon Streusel and Maple Glaze
  • 1⅓ cups flour
  • 1½ teaspoons baking soda
  • 1¼ teaspoons baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¾ teaspoon salt
  • ¾ cup oil
  • 3 eggs
  • ¾ cups plus 2 tablespoons sugar
  • 2 teaspoons vanilla
  • 3½ cups shredded carrot
  • ½ cup brown sugar
  • ½ cup flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons oil
  • 1 cup confectioners’ sugar
  • 3 tablespoons maple syrup
  • ½ teaspoon cinnamon
  • Soy milk or water, as needed
  1. Preheat oven to 350°F/175°C. Line a standard size muffin tin with paper liners or coat with nonstick cooking spray.
  2. 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.
  3. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. 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.
  5. Scoop into prepared muffin cups and top with streusel. Bake for 18-20 minutes.
  6. Meanwhile, prepare the glaze. Whisk together confectioners’ sugar, maple syrup, and cinnamon. Add soy milk or water until you reach desired thickness.
  7. Remove the muffins from the oven and allow them to cool before drizzling them with the glaze. Enjoy!
Recipe by Between Carpools at