Carrot Cake Muffins
Carrot Cake Muffins, the perfect accompaniment to a caramel macchiato with extra whip.
Kenzie, being the excellent boss that she is, brings her store manager Lani a coffee and a morning muffin. What a way to start the day!
These muffins really are great for breakfast. They’re not too sweet and have a beautiful crumb. The top is sprinkled with a walnut brown sugar crumble that gives it that feeling like you’re treating yourself.
They’re delicious on their own, but I recommend adding orange marmalade or a swirl of cream cheese to the top to give it that Carrot Cake full effect.
To make;
Carrot Cake Muffins with Walnut Crumble
12 muffins
1 1/2 cups flour
1 cup sugar
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp salt
1/2 cup vegetable oil
2 large eggs
1/2 cup brown sugar
1 tbsp vanilla
2 cups freshly grated carrots
(about 3 large)
Crumble:
1/4 cup flour
1/4 cup brown sugar
1/2 tsp cinnamon
pinch of salt
1/3 cup chopped walnuts
3 tbsp cold butter diced
I. Preheat oven to 350 degrees and fill a muffin pan with liners.
II. Make the crumble first by whisking together the flour, brown sugar, cinnamon, salt, and walnuts. Rub the cold butter into the mix until crumbly and refrigerate.
III. In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, baking powder, and salt. In a large measuring cup, mix together the oil, eggs, brown sugar, vanilla, and carrots. Stir together until fully mixed.
IV. Fill muffin liners about 3/4 full or 1 ice cream scoop. Top each muffin with about 1 tablespoon of the crumble. Bake for 22-25 minutes, until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes.
V. Eat warm or at room temperature. Best within a few days, or freeze for future breakfasts.
~ from the table of Summer crosby hennessy of acorn moon mercantile ~