These carrot cake muffins are easy and (relatively) healthy to make with grated carrots, cinnamon, allspice, and all the usual pantry staples. They’re essentially spiced cupcakes with a crumbly oat streusel that taste like carrot cake but in convenient muffin form.
These carrot cake muffins are lightly spiced little lovelies with their spicy and nutty whole grain goodness have sufficient semblance to something healthy that we don’t think twice about knocking them back for breakfast or any other time of day.–Renee Schettler Rossi
Streusel Carrot Muffins
- Quick Glance
- 20 M
- 55 M
- Makes 8
IngredientsEmail Grocery List
- For the streusel topping
- 1/4 cup plus 2 tablespoons spelt flour
- 2 tablespoons oat bran
- 2 tablespoons dark brown sugar
- 1 tablespoon granulated sugar
- 1/8 teaspoon kosher salt
- 3 tablespoons cold unsalted butter (1 1/2 oz), cut into 1/4-inch (6-mm) pieces
- For the carrot cake muffins
- Butter, for the muffin tins
- 1 cup spelt flour
- 3/4 cup all-purpose flour
- 1/4 cup oat bran
- 1/3 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground allspice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups coarsely grated carrots, about 2 medium
- 4 tablespoons unsalted butter (2 oz), melted and cooled slightly
- 1 cup buttermilk (regular or low-fat or nonfat is fine)
- 1 large egg
- Make the streusel topping
- 1. In a bowl, combine the flour, oat bran, sugars, and salt. Add the butter to the dry mixture. Quickly rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the mixture feels coarse, like cornmeal.
- Make the carrot cake muffins
- 2. Preheat the oven to 350°F (176 °C). Generously butter the muffin tins.
- 3. In a large bowl, sift the flours, bran, sugars, allspice, baking powder and soda, salt, and cinnamon. Stir in the carrots.
- 4. In a small bowl, whisk together the melted butter, buttermilk, and egg and whisk until thoroughly combined.
- 5. Using a spatula, mix the wet ingredients into the dry ingredients and stir to combine.
- 6. Scoop the batter into 8 muffin cups using a spoon or an ice cream scoop. The batter should be slightly mounded above the edge. Sprinkle the streusel topping evenly over the mounds of batter and press it into the batter slightly.
- 7. Bake the muffins for 32 to 35 minutes, rotating the pans halfway through. The muffins are ready to come out when they smell nutty and their bottoms are a dark golden-brown (you can twist a single muffin out of the pan to check).
- 8. Remove the tins from the oven, twist each muffin out, and place it on its side in the cup or on a wire rack to cool. est eaten warm from the oven or later that same day. They can also be kept in an airtight container for up to 2 days or frozen and reheated. Originally published March 4, 2011.
Recipe Testers Reviews
Baking with whole grains makes me feel smug with the superiority of my healthfulness, but I’m ultimately disappointed when the baked goods taste “healthy.” These carrot cake muffins left me both smug and satisfied. The spelt flour gives them a warm, nutty texture that’s especially perfect for fall. The crunch of the streusel is a nice complement to the soft crumb of the cake. I baked this in a cake pan as suggested, adding a few minutes to the bake time. Since it was nearly impossible to check the bottom of the cake for doneness, I used its nutty aroma as the indicator to take it out of the oven. This is a great recipe for breakfast, when you’re craving a muffin but don’t want something too sugary.
These are delightfully spicy, moist, and tender carrot cake muffins. They embody everything that a carrot cake should be, and the streusel just elevates them. I’d make these again in a heartbeat, and would love to try the rustic cake version as well. I made these gluten-free, and they adapted perfectly, although some may not be able to do this due to the oat bran. Next time, I might add some raisins, but that’s just because of my preference for raisins in carrot cake; they really don’t need anything else. Kudos!
These carrot cake muffins were delicious, as well as light and tender—which is unusual for a whole grain muffin. The spices were perfect, and the topping dressed the muffin up for company.
My only issue was that it was a sweeter muffin than I typically like for breakfast, making it more like cake than a muffin. Of course, what’s a muffin other than an excuse for eating cake for breakfast?
These carrot cake muffins do a rather fine balancing act between sweet and savory. The streusel topping is wonderfully crunchy and the muffins are soft and warm with spices. They’re a lovely treat for elevenses, or breakfast, or after lunch, or before dinner…
I’d wanted to try something from the Good to the Grain cookbook for a while, so these carrot cake muffins gave me just the push I needed. I’d never used spelt flour before, so I was curious about its taste and texture in a muffin. Even before I put them in the oven, I tried the batter and knew these would be terrific. The aroma during baking was incredible.
I had a tiny bit of trouble getting them out of the pan after baking, but it wasn’t enough to put me off of this recipe. The muffins didn’t disappoint: they were dense, but not too heavy; nutty and flavorful, but also sweet and redolent of spice. The streusel topping was excellent— a great texture and taste (not too sweet). My kids loved these muffins—even my super picky 7-year-old devoured them, as did his even-more-picky best friend (who hates carrots). The only change I’d make is adding more carrots. I thought 1/2 cup didn’t seem like enough in the scheme of things.
Overall, these were a huge hit in our house, and will go into our permanent rotation.
Don’t pass these by because they’re good for you—they’re also delicious as a breakfast treat or a snack with coffee or tea. The carrots add moisture and flavor to the muffins, and we really liked that they weren’t cloyingly sweet, like many other muffins. The topping is crunchy and adds a bit of sweetness, balancing everything out.
These carrot cake muffins are both sweet and savory. The addition of allspice and cinnamon to the batter yields a spicy fall taste, while the streusel topping gives them a crunch, making you think how healthy they are with the oat bran and spelt flour. For me, the recipe made 12 muffins instead of eight, using regular muffin pans.
TIP: Be sure to butter the muffin tins well or the muffins will stick in the pan.
These carrot cake muffins had a tender crumb and a very delicate taste.
I substituted all-purpose flour for the spelt flour and used wheat germ instead of oat bran in both the muffin and the strudel topping. These were yummy.
These carrot cake muffins were delicious. The use of whole grains gave them a subtly nutty flavor without any heaviness, so they’re an excellent way to slip something healthier to the whole-grain-phobic!
My only quibble with the method was the recommendation to balance the muffins atop the tins for cooling. I couldn’t keep mine from falling back in, but they did just fine cooled on a rack. I’ll definitely make these again.