Description
Carrot Cake Muffins with Cinnamon Streusel. A dense, but fluffy carrot cake muffin sprinkled with golden raisins and coconut and topped with cinnamon streusel.
Ingredients
Units
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
Instructions
- In a large bowl, add flour, baking powder, and salt and spices. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium size bowl, mix eggs, sugar, butter, milk, 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, cinnamon and nutmeg.
- Using an ice 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.
Notes
*If you don’t have sour cream, you can substitute it for greek yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes