Please make sure you grate the carrot finely. I loved the sugary crunch of the muffin top and the fluffiness of the bottom, with the occasional crunch of the walnuts. I made 12 muffins, we are only three but they were long gone before dinner time. I ate only half of my dinner that evening. Have a pleasant weekend!
- Ingredients
- 200g (7oz, 1½ cups) all-purpose (plain) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon mixed spice or pumpkin pie spice
- 150g (5½ oz) dark brown sugar (the cake is not very sugary)
- 120ml (½ cup, 4 fl oz) vegetable oil
- 100ml (3½ oz) unsweetened apple puree
- 3 large eggs
- 225g (2 cups) peeled and finely grated carrots
- 50g (½ cup, 2oz) chopped walnuts
- 50g (⅓ cup, 2oz) sultanas (golden raisins)
Please always remember to assemble all ingredients before you start
Preheat the oven to 300°F (150°C).Grease or spray a 12 hole muffin tin . Sift the flour baking powder, baking soda (bicarbonate of soda) and mixed spice into a large bowl.
Stir in the brown sugar and form a well in the centre.
Combine the oil, apple puree, and eggs in a bowl
And whisk together the until thoroughly combined.
Add the mixture into the well
And mix until just combined.
Fold in the carrots, walnuts and sultanas
This is what the final batter looks like
Spoon the batter into the prepared muffin tin (pan).
Top with streusel and bake in the centre of the oven for 20-25 minutes until golden on top Remove the cake from oven and let rest for 5-10 minutes then transfer onto a wire rack to cool completely.
Serve
The crunchiness of the top and the soft bottom were a great combination….
Carrot Walnut muffins with Streusel Topping
Preparation Time: 30 minutes; Baking Time:15-25 minutes; Makes: 12 large muffins
Ingredients for the streusel topping
- 60g (¼ fully cup packed) brown sugar
- 20g (2 tablespoons) all-purpose flour
- 30g (⅓ cup) rolled oats
- 30g (2 tablespoons) unsalted butter
Muffin Ingredients
- 200g (7oz, 1½ cups) all-purpose (plain) flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda (bicarbonate of soda)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 150g dark brown sugar (the cake is not very sugary)
- 120ml (½ cup, 4 fl oz) vegetable oil
- 100ml (3½ oz) unsweetened apple puree
- 3 large eggs
- 225g (2 cups) peeled and grated carrots
- 50g (½ cup, 2oz) chopped walnuts
- 50g (⅓ cup, 2oz) sultanas (golden raisins)
Instructions:
- For the streusel topping: combine brown sugar, flour, and oats together in a bowl. Rub in butter until it resembles a crumble mixture. Set aside.
- Preheat the oven to 350°F (180°C). Grease or spray a 12 hole muffin tin. Sift the flour baking powder, baking soda (bicarbonate of soda) and mixed spice into a large bowl. Stir in the brown sugar and form a well in the centre. (The muffins took time to pry out of the holes so I recommend you use muffin cases)
- Whisk together the oil, apple puree, and eggs until thoroughly combined. Add the mixture into the well and mix until just combined.
- Fold in the carrots, walnuts and sultanas then pour the mixture into the muffin prepared tin (pan). Top each muffin with the streusel.
- Bake in the centre of the oven for 15-25 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove the from the oven and let rest for 5-10 minutes then transfer onto a wire rack to cool completely.
Points to note:
- Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperatures depending on your oven. I baked the muffins at 350°F (175°C), convection for 25 minutes.
- This muffins are not very sugary if you prefer more sugar add to suit your palate.
- For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need.
- I used a 240ml, American cup.
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Sounds great, except I’d switch the kind of nuts.
Happy New Year. Just waking up from my long holiday sleep and yes you can switch the nuts, of course!
Liz
Oh man, you are killing me from hundred of miles away. Now I want carrot muffins, pronto! Everyone should have carrot muffins instead of dinner -Kat
I love carrot cakes. Always such a pleasure to eat.
Liz
My kind of muffins. Although it sounds as if you didn’t leave them to do some time for awhile, I bet they were very moist? I would have to freeze some and I have froze carrot cake before and it’s been fine. So if a person left a few sitting on the counter for a day or two – covered, would they moisten up some more I wonder? I do like cream cheese frosting with carrot cake but sometimes it’s just so rich and streusel topping ticks that box for me. Mmmm, yummy. I think I will hold on to this recipe to make during Christmas when family are here! Nice for breakfast with some fresh fruit salad perhaps? We are getting snow Liz! How about you?
It’s snowing right now. You know those tiny and powdery flakes that look like flour? I don’t like them. I am just sitting indoors sipping a cup of coffee. The muffins were very moist. They can certainly sit on the counter 1-2 days covered. The crunchy top also helps to keep moisture in. Mine got finished too fast. I really loved them. Not too sugary but the streusel top is sugary. Have a lovely weekend, Sandy
Liz