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carrot cake muffin

carrot cake muffins with oat streusel and caramel glaze

Megan
these carrot cake muffins are moist, perfectly spiced and filled with lots of shredded carrots. the muffins are topped by a spiced brown sugar oat streusel and salted caramel glaze. think of them as the perfect alternative to pumpkin!
4.60 from 5 votes
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Prep Time 25 minutes
Cook Time 20 minutes
Resting Time 20 minutes
Total Time 1 hour 5 minutes
Course Breakfast, brunch
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

spiced oat streusel

  • ½ c (40g) rolled oats
  • ⅓ c (50g) chopped walnuts of pecans
  • ¼ c (50g) light brown sugar or maple sugar
  • ½ tsp chai spice
  • ¼ tsp salt
  • 4 tbsp (57g) unsalted butter, cubed

carrot cake muffins

  • 1 c (120g) all purpose flour
  • 1 c (120g) cake flour see recipe notes
  • 1 tbsp chai spice see recipe notes
  • 1 ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ½ c (118ml) olive oil or other neutral baking oil
  • ½ c (100g) light brown sugar
  • ½ c (100g) granulated sugar
  • 2 (106-114g) large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • ⅓ c (81g) sour cream or greek yogurt, room temperature
  • 1 ⅓ c (140-150g) shredded carrots

salted caramel glaze

  • ½ c (100g) light brown sugar
  • ⅓ c (79ml) heavy cream
  • 4 tbsp (57g) unsalted butter
  • ½ tsp salt
  • ¾ c (90g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions
 

  • Line a 12 ct. muffin pan with cupcake or muffin liners. Set aside. 
    Preheat the oven to 400 F (204 C).
  • Whisk together the dry ingredients for the streusel topping in a small mixing bowl. Work in the cubes of butter until the mixture comes together into coarse pieces of sand, with some larger pieces mixed in.
    Set the bowl in the fridge to chill while preparing the muffins.
  • Whisk the flours, chai spice, baking powder, baking soda and salt together until well combined. Set aside.
  • Whisk the oil, sugars, eggs, vanilla and sour cream or yogurt together until smooth and well combined. 
  • Stir in the dry ingredients with a spoon or spatula until just combined.
  • Fold in the freshly grated carrots.
  • Let the muffins rest at room temperature for 20-30 minutes. This brief rest period helps to hydrate the flours and will result in a higher lift, making them more "bakery style". 
    *If you would like to skip this step, feel free. I like to use this time to clean up and get everything prepped for the last steps of the recipe.
  • Scoop the muffin batter into each lined muffin tin. Top with the oat streusel. Press the streusel gently into the muffin batter.
  • Bake at 400 F (204C) for 10 minutes. THEN REDUCE the oven temperature to 350 F (177C) for the remaining time. 
    The muffins will bake for an additional 10 minutes (about 20 minutes total)
    The muffins are done when a toothpick inserted into the center comes out mostly clean or with a few moist crumbs.
  • Cool the muffins in the pan on a cooling rack for 30 minutes. While the muffins are cooling, mix the glaze.

salted caramel glaze

  • In a small sauce pan, combine the sugar, cream, butter and salt.
  • Bring the ingredients to a boil over medium high heat. Stir as frequently needed to ensure the ingredients are melting evenly and are well comibined.
  • Bring to a boil over medium high heat for 1 minute. Once boiling, start the time and stir constantly.
  • Remove from heat and cool for 2-3 minutes.
  • Pour the warm caramel sauce into a bowl with the powdered sugar. If needed, sift in up to another ¼ c (30g) of powdered sugar to achieve the desired consistency.
    Pour in the vanilla extract. Whisk or stir until well combined with no lumps of sugar. Taste and add a pinch more salt if desired.
  • Drizzle the caramel glaze over the mostly cooled carrot cake muffins.  Allow 30-60 minutes for the glaze to fully set.
    carrot cake muffins

Notes

cake flour: to make your own DIY cake flour, measure out 1 c all purpose flour. scoop out 2 tablespoon flour. add back in 2 tablespoon cornstarch. sift together 3-4 times. 
 
diy 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 tablespoon ground ginger (16g)
  • 2 tablespoon ground cinnamon (15g)
  • 1 tablespoon ground allspice (6g)
  • 1 tablespoon ground cardamon (6g)
  • 1.5 teaspoon ground nutmeg (3.5g)
  • 1.5 teaspoon ground cloves (3.5g)
  • place all ingredients in a bowl. mix well to combine
  • store in a spice jar or small mason jar
 
store bought chai spice: I love this particular chai spice blend available online
Keyword carrot cake muffins, carrot muffins with caramel, carrot muffins with streusel
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