STREUSEL-CRUNCH SPICED CARROT CAKE MUFFINS
Prep 20 Min | Total 50 Min Makes 12 muffins
There’s nothing more convenient than a grab-and-go muffin when you’re in a hurry, but the elegant loaf is better for entertaining.
Streusel:
2 tbsp all-purpose flour
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1 tbsp packed dark brown
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sugar
1 1/2 tsp melted butter
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Batter:
1 3/4 cups all-purpose flour
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1 1/2 tsp baking powder
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1/2 tsp baking soda
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1 1/2 tsp cinnamon
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3/4 tsp ground ginger
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1/4 tsp allspice
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1/4 tsp salt
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2 eggs
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2/3 cup canola oil
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1/2 cup buttermilk
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1/2 cup granulated sugar
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1/4 cup packed dark brown
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sugar
2 tsp vanilla
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2 cups grated carrots
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2 tbsp pepitas
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1. Preheat oven to 375F and line a 12-cup muffin pan with paper liners.
2. Streusel: Combine flour and brown sugar in a small bowl. Add butter and mix with hands until crumbly. Set aside.
3. Batter: Whisk flour, baking powder, baking soda, cinnamon, ginger, allspice and salt in a large bowl. Beat eggs, oil, buttermilk, both sugars and vanilla in a medium bowl, then stir into flour mixture until just combined. Stir in carrots.
4. Divide among cups, then sprinkle tops with pepitas and streusel. Bake until a tester inserted into centre of muffin comes out clean, 18 to 20 minutes. Cool in pan 10 minutes. Remove and serve warm. Kitchen note: You can also bake this recipe as a carrot cake loaf.
RAISIN BRAN MUFFINS
Prep 10 Min | Total 35 Min Makes 12 muffins
The surprisingly popular baked good you can’t get enough of.
PUMPKIN-ALE MUFFINS
Prep 10 Min | Total 32 Min Makes 12 muffins
These muffins are a fall-favourite, but if you want to make them year-round — they’re that good — and can’t get your hands on pumpkin ale, cream ale works just as well.
Batter:
1 3/4 cups all-purpose flour
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1 tsp baking soda
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1 tsp pumpkin-pie spice
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1/2 tsp salt
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2 eggs
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1 cup brown sugar
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1 cup pure pumpkin purée
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1/3 cup pumpkin ale
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1/4 cup canola oil
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1 tsp vanilla
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Streusel:
3 tbsp all-purpose flour
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2 tbsp pepitas
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2 tbsp brown sugar
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2 tbsp unsalted butter
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1 tbsp quick oats
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Glaze:
2/3 cup icing sugar
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2 tbsp pumpkin ale
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1. Preheat oven to 350F.
2. Stir flour with baking soda, pumpkin-pie spice and salt in a medium bowl.
3. Whisk eggs with brown sugar in a large bowl. Whisk in pumpkin purée, 1/3 cup ale, oil and vanilla. Whisk flour mixture into pumpkin mixture until combined. Spoon batter into greased muffin tin.
4. Mix flour, pepitas, brown sugar, unsalted butter and quick oats, and sprinkle over batter.
5. Bake in centre of oven for 20 to 22 minutes.
6. Whisk icing sugar and pumpkin ale in a small bowl. Spoon over top of muffins.