Who says carrot cake is limited to just one season? Our Year-Round Carrot Cake Muffins with Crumble Topping are here to prove that this delightful treat can be enjoyed no matter the time of year. Infused with the warmth of spices like cinnamon, nutmeg, and cloves, and packed with the natural sweetness of carrots, these muffins are a perfect balance of moist, flavorful cake and a buttery, crunchy topping. Whether it’s the fall harvest or a spring brunch, these muffins are a surefire hit for any occasion.
Why You’ll Love This: The beauty of these carrot cake muffins lies in their versatility and ease of preparation. The addition of sour cream ensures each muffin is incredibly moist, while the blend of spices offers a cozy, comforting flavor that’s hard to resist. The crumble topping adds an irresistible texture contrast that makes these muffins stand out from your average bakery fare. Plus, they’re just as suitable for a decadent breakfast as they are for a satisfying dessert.
Perfect Occasion: From autumn gatherings to springtime feasts, these carrot cake muffins fit seamlessly into any menu. Serve them at your holiday table, bring them to a potluck, or simply whip up a batch to brighten a regular weekday. They’re also fantastic for Easter celebrations, Thanksgiving desserts, or even as a thoughtful homemade gift, proving that carrot cake truly knows no seasonal bounds.
Decoration Tips: For an extra special touch, drizzle these muffins with a simple cream cheese glaze to elevate their appearance and add a tangy sweetness that complements the spices beautifully. A sprinkle of finely chopped nuts or a dash of cinnamon on top of the glaze can also add visual appeal and a bit of texture. Whatever the occasion, these muffins are sure to impress with their delightful flavors and charming presentation.
Ingredients:
- Crumble Topping:
- 1/2 cup All-Purpose Flour
- 1/3 cup Light Brown Sugar
- 1/4 tsp Ground Cinnamon
- 4 tbsps Butter (cut in small cubes)
- Muffins:
- 1 1/4 cups All-Purpose Flour
- 1/2 cup Granulated Sugar
- 1/2 cup Light Brown Sugar (packed)
- 3/4 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Ground Cloves
- 1/2 cup Melted Butter (unsalted)
- 1/2 cup Sour Cream
- 2 Large Eggs (room temperature)
- 1 1/2 tsp Vanilla Extract
- 1 1/2 cups Grated Carrots
Directions:
- For the crumble, mix flour, brown sugar, cinnamon, and butter in a bowl until it forms a coarse, wet sand-like texture. Set aside.
- Preheat the oven to 425°F (218°C) and prepare cupcake pans with liners.
- Whisk together all dry ingredients (flour, sugars, baking soda, baking powder, spices) in a large bowl.
- In a separate bowl, combine melted butter, sour cream, eggs, and vanilla.
- Merge the wet ingredients into the dry, mixing until just combined, then fold in the carrots. Let the batter rest for 15 minutes.
- Fill cupcake liners with the batter using a cookie scoop, then sprinkle each with the prepared crumble.
- Bake at 425°F for 7 minutes, then reduce the oven temperature to 350°F (177°C) without opening the oven, and bake for an additional 12-15 minutes.
- Cool and optionally top with cream cheese glaze before serving.
Embrace the delight of Carrot Cake Muffins any day of the year, and let the comforting flavors of carrot and spice make any moment special. Enjoy!
