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Carrot Cake Muffins with Cinnamon Streusel. A dense, but fluffy carrot cake muffin sprinkled with golden raisins and coconut and topped with cinnamon streusel.

We probably sound like a broken record by now, but there are very few weeks we go without eating muffins. Over the past several years we’ve tested so many recipes, but nothing compares to our bakery-style muffins.

We took our popular Pinterest muffin recipe and swapped the flavor for spring — created a delicious Carrot Cake Muffin with Cinnamon Streusel.

This muffin recipe is perfect for a spring brunch, Easter weekend or just any time of year, really.

Want more muffin recipes? Check out our other popular muffin flavors:

Bakery Style Carrot Cake Muffins

Ingredient Snapshot:

Carrot Cake Muffins:

All-Purpose Flour: We always use unbleached, all purpose flour when we’re baking muffins, breads, and cookies.
Baking Powder: The baking powder helps the muffins puff and rise.
Sugar: Sugar adds sweetness and flavor to the carrot cake muffins.
Butter: Everything is better with butter. We recommend using unsalted butter for this recipe.
Milk: A little bit of milk is added to the muffin batter for moisture.
Sour Cream: Our “secret sauce” that makes our muffins so dense and delicious is the sour cream. It adds a wonderful flavor and texture to the muffins as well.
Grated Carrots: Carrot cake muffins wouldn’t be what they are without the grated carrot. However, whatever you do, don’t buy the pre-shredded carrots. You’re going to need to grate the carrots yourself to get the moisture and texture perfect.
Golden Raisins: We prefer golden raisins over regular raisins. They add a caramel sweetness to every bite.
Shredded Coconut: Shredded coconut is option, but it adds a delicious flavor and texture to the carrot cake muffins.
Spice Blend: A mix of cinnamon, nutmeg, ginger and cloves are added to the batter. They add such a warm, depth of flavor to the muffins. We love grinding fresh spices with our mortar and pestle when we have time. It adds an even more vibrant flavor.

Cinnamon Streusel:

Butter: The butter is melted to help incorporate the rest of the ingredients and creates a crunchy streusel on top.
Flour: Like we mentioned above, unbleached, all-purpose flour is the best to use to make the strudel as well.
Sugar + Brown Sugar: The combinations of granulated sugar and brown sugar add a rich, sweet flavor to the top of these muffins.
Cinnamon + Salt: Cinnamon is add for additional flavor and the salt helps to contrast the sweetness of the topping.

*This is a snapshot of the ingredients. See the complete recipe BELOW for the complete ingredient recipe.

How to Grate Carrots for Carrot Cake

First, you’ll need a secure, flat surface (we used this cutting board) and a box grater.

Use a downward motion to grate the carrot. We like to cut the larger end off to start with a larger flat surface and then stop when we have about 2 inches left of the carrot.

Why do you put sour cream in muffins?

Sour cream adds more moisture to the carrot cake muffins. It also creates a denser texture.

Sour cream is our “secret sauce” in our muffin recipes. It seriously takes the muffins to another level.

Pro Tip: If you don’t have sour cream, greek yogurt is a great substitute.

Equipment You Will Need for This Recipe:

Muffin Pan

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Cupcake Scoop

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Bakery Style Carrot Cake Muffins with Cinnamon Streusel

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Author: Mozie Team
Total Time: 35 minutes

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Description

A dense, but fluffy carrot cake muffin sprinkled with golden raisins and coconut and topped with cinnamon streusel. This muffin recipe is perfect for a spring brunch, Easter weekend or just any time of year, really.

Ingredients

Scale

Carrot Cake Muffins

2 cups flour

2 tsp baking powder

1/4 tsp salt

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp nutmeg

1/4 tsp cloves

2 eggs

1/2 cup granulated sugar

1/2 cup butter

1/4 cup milk

1/2 cup sour cream

1 tsp vanilla

1/2 cup shredded carrots

1/3 cup raisins

1/3 cup coconut *optional

Cinnamon Streusel

2 tbsp butter (melted)

4 tbsp flour

2 tbsp sugar

2 tbsp brown sugar

1/2 tsp salt

2 tsp cinnamon

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Instructions

In a large bowl, add flour, baking powder, salt, cinnamon, nutmeg, clove and ginger. Whisk the dry mixture until all the ingredients are incorporated.
In a medium size bowl, mix eggs, sugar, butter, milk, vanilla and sour cream together.
Mix dry ingredients into the wet mixture. Then gently fold in shredded carrots, raisins, and coconut.
To make the streusel, combine butter, flour, brown sugar, salt, and cinnamon.
Using an cupcake cream scoop or 1/4 measuring cup, scoop batter into a prepared muffin tin (you can grease the pan or add liners). Add streusel to the top of each muffin.
Bake on 425°F for 7 mins then on 350°F for 10 more minutes.
Remove the muffins from the oven and allow them to cool for 10 minutes.
Enjoy with a cup of coffee. Serve to your family and friends.

Notes

*If you don’t have sour cream, you can substitute it for greek yogurt.

Prep Time: 15 minutes
Cook Time: 20 minutes

Nutrition

Serving Size: 12 muffins

Want more breakfast ideas? Check out these recipes:

Nutella Rolls
Ham and Cheese Cruffins
Cheesy Egg Bacon Croissant Casserole

Bakery Style Carrot Cake Muffins with Cinnamon Streusel