Kate's Butter > Recipes > Carrot Cake Crumble Muffins

Carrot Cake Crumble Muffins

If carrot cake in the morning sounds like your speed, you’ll love these nutritious, hearty muffins made with rolled oats, warm spices, applesauce and yogurt. A buttery crumble topping makes for one crave-able breakfast treat – a great way to encourage the small eaters in your household to eat their veggies!

5 from 5 votes

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Prep Time 20

Cook Time 25

Total Time 45

Course Breakfast

Servings servings

Ingredients

For Crumble Topping

1/2 cup rolled oats
1/4 cup all-purpose flour add an additional 2 Tbsps of flour
3 Tbsp light brown sugar
1/4 tsp ground cinnamon
2 Tbsp Kate's Unsalted Butter, melted

For Muffins

1 2/3 cups all-purpose flour
1/2 cup rolled oats
1/2 cup cane sugar
1/2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp ground cardamom
1 tsp kosher salt
2 large eggs, beaten
1/2 cup applesauce
1/2 cup plain yogurt
8 Tbsp Kate's Unsalted Butter, melted
1 1/4 cups finely grated carrots
1/2 cup raisins
1/2 cup chopped walnuts or pecans

Instructions

Preheat the oven to 375 F.
Make the crumble topping: In a small bowl, stir together the oats, flour, sugar, and cinnamon. Add the melted butter and stir to combine. Set aside.
In a large mixing bowl, whisk together the flour, oats, sugar, baking soda, baking powder, spices, and salt.
In a small bowl, whisk together the eggs, applesauce, and yogurt. Fold in the melted and cooled butter and stir well. Fold in the carrots, raisins, and pecans.
Scoop batter into 12 paper-lined muffin tins, filling each almost to the top. Spoon crumble mixture on top.
Bake for 25-27 minutes, or until muffins are golden brown around the edges and feel firm to the touch, even in the center. Let cool in the tin for 10 minutes. Bake off remaining muffins. Store covered at room temperature for up to 2 days.