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 1 tbsp packed dark brown sugar
1 1/2 tsp melted butter
Batter:
1 3/4 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp ground ginger 1/4 tsp allspice
1/4 tsp salt
2 eggs
2/3 cup canola oil
1/2 cup buttermilk
1/2 cup granulated sugar 1/4 cup packed dark brown sugar
2 tsp vanilla
2 cups grated carrots
2 tbsp pepitas
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.