Soft and moist with a crumbly, crunchy streusel topping, these Carrot Muffins are delicious and so easy to make.
Carrot Muffins
Makes 12
Ingredients
- 1 pound carrots, peeled and chopped into 1-inch pieces
- 1 tablespoon olive oil
- ¼ cup warm water
- 2½ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup firmly packed dark brown sugar
- 3 large eggs, room temperature
- ⅔ cup vegetable oil
- ½ cup whole milk, room temperature
- Oat Walnut Streusel (recipe follows)
Instructions
- Preheat oven to 375°.
- On a rimmed baking sheet, toss together carrots and olive oil.
- Bake until soft, 25 to 30 minutes. Reduce oven temperature to 350°.
- In the work bowl of a food processor, place warm carrots and ¼ cup warm water; process until smooth.
- Spray a 12-cup muffin pan with baking spray. Line cups with paper liners.
- In a large bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
- In another large bowl, whisk together granulated sugar, brown sugar, and eggs. Add vegetable oil and milk, stirring until well combined. Add puréed carrots, and whisk until smooth. Add sugar mixture to flour mixture, and whisk until combined. (Mixture may be somewhat lumpy.)
- Spoon batter into prepared muffin cups until batter almost reaches top. Evenly sprinkle Oat Walnut Streusel on top.
- Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pan for about 10 minutes. Remove from pan, and let cool on a wire rack for 5 minutes. Serve warm, or let cool completely.
Oat Walnut Streusel
Makes 1½ cups
Ingredients
- ½ cup chopped walnuts
- ⅓ cup firmly packed light brown sugar
- ¼ cup all-purpose flour
- ¼ cup old-fashioned oats
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cut into ½-inch cubes
Instructions
- In a large bowl, combine walnuts, brown sugar, flour, oats, salt, and cinnamon. Using a pastry blender or 2 forks, cut in cold butter until butter is pea-size. Freeze for 10 minutes or until ready to use.
