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A white cake stand holds a stack of pumpkin carrot muffins topped with streusel, with more muffins and ingredients around it.

Carrot Muffins with Streusel Topping

Chef Jenn
These carrot muffins with streusel topping are moist, lightly spiced, and topped with a sweet, crumbly finish. They’re a cozy, satisfying bake Chef Jenn turns to when she wants something comforting but not overly sweet—perfect for breakfast, brunch, or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Brunch, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 331 kcal

Ingredients
  

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • ½ cup oil neutral
  • ¼ cup plain yogurt
  • 1 teaspoon vanilla extract
  • 1½ cups carrots finely grated
  • ½ cup walnuts chopped

Streusel Topping

  • ½ cup all-purpose flour
  • ⅓ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ cup salted butter cold and cubed

Instructions
 

  • Preheat the oven to 375°F and either line a 12-cup muffin pan with paper liners or grease it well.
  • Prepare the streusel by mixing the flour, brown sugar, and cinnamon in a small bowl. Use a fork or pastry blender to cut in the cold butter until the mixture resembles coarse crumbs. Place in the fridge to chill.
  • Combine the dry ingredients for the muffins in a large bowl: flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir well.
  • Whisk the eggs, both sugars, oil, yogurt (or sour cream), and vanilla together in a separate bowl until smooth.
  • Stir the wet ingredients into the dry mixture just until blended—don’t overmix.
  • Fold in the grated carrots and walnuts, distributing them evenly.
  • Divide the batter among the muffin cups, filling each about ¾ full.
  • Sprinkle the chilled streusel topping generously over each muffin.
  • Bake for 18 to 22 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  • Cool the muffins in the tin for 5 minutes, then transfer them to a wire rack to finish cooling.

Notes

Chef Jenn's Tips

  • Don’t skip chilling the streusel; it helps the topping hold its crumbly texture while baking.
  • If your brown sugar is lumpy, break it up with your fingers or a fork before mixing.
  • Add a pinch of ground ginger or clove for a warmer spice profile.
  • These muffins freeze beautifully—great to make ahead for busy weeks.

Nutrition

Serving: 1muffinCalories: 331kcalCarbohydrates: 40gProtein: 5gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 42mgSodium: 238mgPotassium: 141mgFiber: 2gSugar: 20gVitamin A: 2843IUVitamin C: 1mgCalcium: 61mgIron: 2mg
Keyword bakery-style muffins, Carrot muffins, healthy muffins, moist muffins, streusel topping
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