Carrot Cake Muffins
Looking for a Bakery Style Carrot Cake Muffins? Look no further. These delicious muffins have a crumble topping and chocolate chips in them.
Servings 16 muffins
Calories 457kcal
Ingredients
Muffin
- 1½ cups carrots shredded
- 1 cup granulated sugar
- 1 cup flour
- 2 eggs
- ¾ cup vegetable oil
- 4 ounces cream cheese softened
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp vanilla extract
- ¾ cup chocolate chips
Crumble
- ⅔ cup granulated sugar
- ⅔ cup brown sugar lightly packed
- 2 tsp cinnamon
- ½ tsp salt
- 1 cup butter melted
- 3 cups flour
Instructions
- Preheat oven to 350°
Crumble
- Melt butter over the stovetop or in the microwave.
- Combine sugars, cinnamon, and salt in a medium bowl. Whisk in melted butter then add flour. Stir until moist.
- Pour crumbs onto parchment paper.
Muffin
- Line muffin tin with 15 parchment tulip liners. Watch video on how to make the liners.
- Beat together the cream cheese and sugar until smooth.
- Add carrots and beat together.
- Next, add eggs and beat until smooth.
- Now, alternate adding the flour and oil to the cake batter.
- Add salt, cinnamon, baking soda, vanilla, and chocolate chips to the mixture. Beat well.
- Pour batter into prepared muffin liners.
- Top with half the crumb topping.
- Bake in oven for 15 minutes.
- Take muffins out of the oven and top the rest of the muffins with crumble.
- Bake for another 10-15 minutes until crumble is slightly golden.
- Place baked muffins on baking rack to cool.
- Once muffins are cooled, place chocolate chips on top, you can also place them on the muffins when you pull them out mid-bake.
Nutrition
Serving: 1g | Calories: 457kcal | Carbohydrates: 55g | Protein: 5g | Fat: 25g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 357mg | Potassium: 107mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2485IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg