Carrot Cake Crumble Muffins with Cream Cheese Icing

Carrot Cake Crumble Muffins with Cream Cheese Icing

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Yield: 1 dozen

Author: Hannah Thompson, RDN, LD, CPT

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

Crumb topping

• 1/2 cup all purpose flour
• 1/4 cup brown sugar
• 1/8 cup granulated sugar
• 1/2 tsp cinnamon
• 1/4 cup cold butter, diced

Muffins

• 2 cups shredded carrots
• 2 1/2 cups all purpose flour
• 1 cup brown sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 4 eggs
• 1 cup vegetable oil
• 1/4 cup milk

Cream cheese icing

• 2 Tbsp cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1-2 tsp milk

Instructions

Crumb topping

1. In a small bowl, combine flour, sugars, cinnamon. Use a pastry cutter or forks to cut in the butter until medium clumps form. Put in the fridge until you are ready to use.

Muffins

1. Preheat oven to 400F and line a muffin tray with liners. Set aside.
2. In a medium bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir to combine.
3. In another medium bowl, combine the eggs and oil and whisk to combine. Add in the milk and then the shredded carrots, mixing well.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix or the muffins will come out tough. The batter will be lumpy.
5. Fill each muffin liner about 3/4 of the way full and top with the crumb topping mixture.
6. Bake the muffins for 5 minutes at 400F and then, without opening the oven, reduce the temperature to 350F and bake for another 20 minutes or until the muffins are golden brown in color.

Cream cheese icing

1. In a small bowl, combine all icing ingredients and whisk until a smooth, runny glaze forms.
2. Once the muffins have cooled, drizzle the icing over each one.

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