Carrot Cake Muffins
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp. cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1 cup sugar
- 1/2 cup vegetable oil
- 1 1/2 tsp. vanilla extract
- 1 1/3 cup finely grated carrots
For Streusel:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1/3 cup chopped pecans
- 3/4 tsp. cinnamon
- pinch of salt
- 3 Tbsp. butter
For Icing:
- 1 Tbsp. butter, softened
- 2 oz. cream cheese, softened
- 1 1/2 cups powdered sugar
- 1 Tbsp. milk
Directions
For streusel: Stir together flour, sugar, pecans, cinnamon, and salt. Add butter and mix with your fingers until clumps form. Set aside.
For muffins: Preheat oven to 375 and line muffin tin with muffin cups.
Whisk together flour, cinnamon, baking powder, baking soda, and salt. In a separate bowl, whisk together wet ingredients. Add flour mixture in two batches whisking in between each addition. Fold in carrots.
Divide batter evenly into muffin tins and sprinkle with streusel topping. Bake 20 to 22 minutes.
For icing: Combine butter and cream cheese in a bowl and microwave in 10 second intervals until softened. Add in powdered sugar and milk. Whisk until smooth and drizzle over cooled muffins.
