Carrot Cake Muffins!
A delicious and incredibly easy carrot cake muffin recipe with a crumb topping, soft and moist muffin, and a cinnamon icing drizzle
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Servings: 12 muffins
Ingredients
Crumb topping
- 100 g plain flour
- 75 g light brown soft sugar
- 65 g unsalted butter (melted)
Muffin Mix
- 175 ml sunflower/vegetable oil
- 3 medium eggs
- 250 g carrots (grated weight)
- 175 g light brown soft sugar
- 250 g self raising flour
- 2 tsps mixed spice (see below)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1.5 tsp bicarbonate of soda
Icing drizzle
- 150 g icing sugar
- 0.5 tsp vanilla extract
- 0.5 tsp ground cinnamon
- pinch of sea salt
- 2-4 tbsp milk
Instructions
- Preheat the oven to 190ºc/170ºc fan and grab 12 tulip cases in a 12 hole muffin tray
- Mix the crumb ingredients together in a bowl, and chill in the fridge of freezer
- Add the oil, eggs, carrot and sugar to a bowl and combine
- Add the flour, spices and bicarb and mix again - try not to over mix
- Split the muffin mix between 12 tulip cases evenly
- Mix the chilled crumb up with a fork and sprinkle over the muffins
- Bake in the oven for 22-25 minutes and then cool
- Mix the drizzle ingredients together until thick and then drizzle over the muffins
Notes
- You can add more spices if you prefer a stronger flavour - the amounts just create a light pleasant flavour suitable for more.
- These muffins will last for 3-4+ days
- These muffins will freeze for 3+ months
- I use this muffin tray
- I use these tulip muffin cases