Carrot Cake Crumb Muffins

These Carrot Cake Crumb Muffins are soft and fluffy with a delicious, crunchy crumb topping. They have the perfect amount of carrot and spice filled flavor, and they only take about 30 minutes to make!

I love how easy these muffins are to make. You'll make the crumb topping first and let that chill in the fridge while you whip up the muffins batter. They bake for 5 minutes at 400º F before turning it down to 350º F for another 15 minutes or so.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Combine the sugars, flour, cinnamon, salt, and butter for the topping in a small bowl with a fork until it starts to clump.

You can use your hands to break up any bigger pieces. Chill until ready to use.

Preheat oven to 400º F. Whisk together the flour, baking powder, salt and spices in a medium bowl and set aside.

In a stand mixer fitted with a paddle attachment or with a handheld mixer, cream both sugars and oil together on medium speed until well combined.

Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed. Add the sour cream and mix until combined.

With the mixer on low, add in the flour mixture followed by the carrots. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Scoop the batter into 12 muffin liners, so that each liner is about ¾ full. Sprinkle the crumb topping evenly on top of each muffin so that all of the batter is covered.

Bake muffins for 5 minutes. Turn oven down to 350º F and continue to bake for another 16-18 minutes until golden brown.

Let muffins cool slightly on a cooling rack. Enjoy!

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