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Carrot Cake Crumb Muffins

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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!

  • Author: Marisa Guerra
  • Prep Time: 15
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings
  • Category: Breakfast

Ingredients

Crumb Topping

  • 66 grams (1/3 cup) sugar
  • 71 grams (1/3 cup) light brown sugar
  • 180 grams (1 ½ cups) flour
  • 1 ½ tsp cinnamon
  • ¼ tsp salt
  • 4 oz (½ cup) unsalted butter, melted

Carrot Cake Crumb Muffins

  • 120 grams (1 cup) flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp cloves
  • 106 grams (1/2 cup) light brown sugar
  • 49 grams (¼ cup) granulated sugar
  • 99 (1/2 cup) grams vegetable oil
  • 2 eggs
  • 85 grams (1/4 cup, 2 tbsp) sour cream or plain greek yogurt
  • 123 grams (1 1/2 cups) finely shredded carrots, lightly squeezed out

Instructions

Crumb Topping

  1. 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.
  2. Chill until ready to use.

Carrot Cake Crumb Muffins

  1. Preheat oven to 400º F.
  2. Whisk together the flour, baking powder, salt and spices in a medium bowl and set aside.
  3. 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.
  4. Add the eggs one at a time with the mixer on medium speed and scrape down the sides of the bowl as needed.
  5. Add the sour cream and mix until combined.
  6. 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.
  7. 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.
  8. 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!

Notes

  • These muffins can be placed in an airtight container and kept at room temperature for up to five days. They are best enjoyed slightly warmed in the microwave.

Find it online: https://marisabakes.com/2025/04/15/carrot-cake-crumb-muffins/