Bakery Style Carrot Cake Muffins with Cinnamon Streusel
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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:
Cinnamon Streusel:
*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
Cupcake Scoop
Bakery Style Carrot Cake Muffins with Cinnamon Streusel
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.
- Total Time: 35 minutes
Ingredients
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
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
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