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A muffin tin half filled with baked carrot muffins.
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5 / 3 votes

Carrot Muffins

These carrot muffins are easy and filled with grated carrots, cinnamon, allspice, and all the usual carrot cake staples. If you've ever wanted carrot cake for breakfast this is your chance.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Breakfast
Cuisine: American
Servings: 8 muffins
Calories: 330

Ingredients

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, cut into 1/4-inch (6-mm) pieces

For the carrot 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, melted and cooled slightly
  • 1 cup buttermilk, (regular or low-fat or nonfat is fine)
  • 1 large egg
US - Metric

Instructions

Make the streusel topping

  • 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 muffins

  • Preheat the oven to 350°F (176 °C). Generously butter the muffin tins.
  • In a large bowl, sift the flours, bran, sugars, allspice, baking powder and soda, salt, and cinnamon. Stir in the carrots.
  • In a small bowl, whisk together the melted butter, buttermilk, and egg and whisk until thoroughly combined.
  • Using a spatula, mix the wet ingredients into the dry ingredients and stir to combine.
  • 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.
  • 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).
  • 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. Best 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.

Notes

  1. Make it as a cake--Bake the muffin batter in a 9-inch round cake pan until golden brown, 35 to 40 minutes.
  2. Avoid sticking--Butter the muffin tins well to avoid having the muffins stick to the tin.
  3. Storage and freezing--The carrot muffins can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 330kcal | Carbohydrates: 49g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 458mg | Fiber: 5g | Sugar: 20g