Carrot Cake Muffins

It's officially beyond the first day of autumn so it's time for all the cozy flavors and textures of the season! While apples and pumpkin take over most of the recipes this time of year, I'd be remiss if I didn't remind you that carrots are still very much in season. Not only are they in season, but they make an exceptional alternative to all the pumpkin recipes! These carrot cake muffins are as cozy, spice filled and "fall" feeling as anything you could want. For even more cozy flavor and texture, these bakery style muffins are topped with a brown sugar oat streusel and delicious salted caramel glaze. Make these and you'll find yourself asking, "pumpkin, who?"

In a few words, these carrot cake muffins are

• Moist
• Fluffy
• Sweet
• Chai spiced
• Filled with over a cup of freshly shredded carrots
• Crunchy oat topping
• Smooth, sweet and salted caramel topping to hold it all together
• Layers of flavors and textures

What ingredients do I need to make these oat streusel carrot muffins?

• Rolled oats
• Pecans or walnuts
• Chai spice
• Salt
• Butter
• All purpose flour
• Cake flour
• Baking powder and soda
• Olive oil or other neutral tasting baking oil
• Light brown sugar
• Granulated sugar
• Eggs
• Vanilla
• Sour cream or greek yogurt
• Carrots
• Powdered sugar

From these ingredients you will make the brown sugar oat streusel, carrot cake muffins and quick salted caramel glaze.

Do I need any special baking tools to make these bakery style muffins?

• 12 ct. muffin pan
• Cupcake or muffin liners
  • Check out this article on how to make a DIY version. This is the one I used to make the liners in the photo.
• Several mixing bowls
• Whisk and large spoon or flexible spatula
• Small sauce pan to make the caramel glaze/
  • Alternatively you could use a high quality store bought salted caramel.
• Box grater to grate the carrots.
  • It's preferred to buy whole carrots and grate them right before using them in the recipe.
• Food scale
  • I love using a food scale as it's more precise.
  • These muffins are pretty forgiving, but if you have a food scale, definitely use it!

How can I make my own cake flour?

• Measure out 1 cup (120g) of all purpose flour.
• Scoop out 2 tbsp (15 g) of all purpose flour.
• Measure out 2 tbsp (15g) cornstarch.
• Add the cornstarch to the flour.
• Sift the flour together about 3-4 times.
• You now have a cup of diy cake flour.

How can I make my own chai spice?

One of the first things I do at the start of a new baking season is mix up a batch of spices.  This blend is one I have used for a long time. It makes a lot, so scale down as needed. 

• 3 tbsp ground ginger (16g)
• 2 tbsp ground cinnamon (15g)
• 1 tbsp ground allspice (6g)
• 1 tbsp ground cardamon (6g)
• 1.5 tsp ground nutmeg (3.5g)
• 1.5 tsp ground cloves (3.5g)
• Place all ingredients in a bowl and mix well to combine.
• Store in a spice jar or small mason jar

You can also buy chai spice at most well stocked grocery stores or you can order online. I like this one!

Tips and tricks for a perfectly delicious carrot cake muffins 

Best substitutions for this recipe:

• Aall purpose flour: for a gluten free option, I recommend
  • the 1:1 flour from Bob’s Red Mill
  • or measure for measure from King Arthur Baking Co. 
• Carrots: Don't buy the pre shredded ones. It's best to buy whole carrots and shred them on your own.

• Chai spice : I love the pairing of chai with carrots. 
  • You can easily use a blend of 1 tsp cinnamon and 1 tsp ground ginger or use a pre-made pumpkin spice blend.
• Sugar: You can use an alternative sugar if its one you baked with already. 
  • I LOVE using maple sugar 

Tips and tricks for the perfect bakery style muffins:

• Read through the recipe before starting. 
• This recipes calls for TWO baking temperatures. 
  • 400 F (204C) for 10 minutes 
  • REDUCED down to 350F (177C) for additional time. 
• Use a “light hand” when folding the dry ingredients into the wet.
• Rest time: This allows the glutens to hydrate and the batter to thicken.
  • The baking powder activates before and during baking. 
  • This helps the muffins “pop” for the bakery style appearance. 
  • Aim for about 30 minutes of rest time.  
• Look for the signs the muffins are done rather than stick strictly to the baking times.
  • The sides will pull gently from the edges of the pan.
  • The top will be golden brown, but not burned.
  • A toothpick inserted into the center will come out with a few moist crumbs. 
• Cool in the pan on a cooling rack for no more than 30 minutes.
• Cool the muffins to room temperature on a cooling rack.
• The caramel drizzle is optional, but HIGHLY recommend (it's so delicious!!).

more baked treats that are perfect fall

• banana bread snack cake
• maple apple loaf cake
• chewy carrot cake cookies
• pear cardamom loaf cake
• chai spice snickerdoodle skillet cookie
• roasted banana cake with tahini whipped cream
• banana coffee cake
• chai spiced carrot cake
• double chocolate chai tahini cookies
• chai spiced tahini blondies

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Make sure to tag me on instagram @olivesnthyme. For more delicious dessert ideas follow me on pinterest