Carrot Ginger Muffins with Streusel

September 24, 2020
Created by Harmons
30 minutes
Serves 18
  • 2 1/2 cups unbleached all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup applesauce
  • 1/2 cup chopped walnuts
  • 1 cup shredded carrots
  • 1/4 cup crystalized ginger chopped
  • Streusel
  • 1/2 cup unbleached all-purpose flour
  • 1/4 cup firmly packed golden brown sugar
  • 1/2 tsp ground cinnamon
  • Pinch of salt
  • 3 Tbsp finely chopped walnuts
  • 4 Tbsp butter, melted

Preheat oven to 400°. Coat muffin pan with cooking spray or line with  cupcake liners.

To make the muffins, in a medium bowl, add flour, baking powder, baking soda, salt, cinnamon, cloves, and ground ginger. Mix well and set aside.

In a large bowl, combine butter and sugars. Add eggs, buttermilk, applesauce, walnuts, carrots, and crystalized ginger and stir until well blended.

Stir in flour mixture just until combined. Spoon batter equally into muffin pan, filling them 2/3 full.

To make the streusel, combine flour, brown sugar, cinnamon, salt, and walnuts. Stir to combine. Add melted butter and stir to combine. Sprinkle streusel evenly over each muffin.

Bake muffins for 5 minutes, reduce heat to 350°, and continue to cook until a tester inserted into center of muffins comes out clean, 10-12 minutes.

Remove from oven and cool in pan for a few minutes before removing to cool completely.