These carrot muffins are another Fall favourite of mine, and they’re perfect for breakfast, if you’re looking to enjoy something sweet with your morning tea or coffee.
I’m on a crumble topping kick these days, and this sweet crumble adds a delightful texture that pairs perfectly with the soft muffin base. Enjoy!
Ingredients make 8 muffins
1/3 cup brown sugar
1/3 cup flour
1/2 cup quick oats
1/3 cup chopped pecans
1 tsp cinnamon
1/3 cup melted unsalted butter
2 large eggs -room temperature
1/2 cup sugar
1/4 cup canola oil
2 tsp vanilla
1/2 cup 3.25% milk -room temperature
2 tbsp lukewarm water
1 1/2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 cup shredded carrot
Directions
- Line a muffin tin with paper liners or lightly butter and dust with flour.
- Mix together the brown sugar, flour, oats, pecans, and cinnamon.
- Pour in the melted butter and mix with a spoon to create the crumble topping. Set aside.
- Whisk together the eggs and the sugar.
- Whisk in the oil and the vanilla.
- Whisk in the milk and the water.
- Put the flour, baking powder, and cinnamon into a sifter. Gradually sift and whisk the dry ingredients into the wet ingredients. Don’t over whisk.
- Fold in the carrot.
- Pre-heat the oven to 350 degrees F.
- Fill the muffin tin with batter, leaving some space at the top.
- Top with some crumble.
- Bake for 20-22 minutes or until you can pierce the middle of the muffins with a toothpick and it comes out clean.
- Place the muffins on a wire rack to cool.
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