Carrot Cake Muffins

Did you ever wish you could eat carrot cake for breakfast? These carrot cake muffins prove you really can! They're actually the best of three worlds: the flavors of classic carrot cake, the buttery streusel of a coffee cake, and the wholesomeness of a morning muffin recipe. Vegetable oil keeps these muffins wonderfully tender, and baking soda and powder add extra lift—no dense door stoppers here! This recipe is easily adaptable to work with what's on hand. No cupcake liners? Just coat the muffin tin with cooking spray. No pecans? Try walnuts. Make these muffins your go-to spring breakfast or an Easter dessert. They'd also steal the show at any bake sale.

What's the secret to a good streusel?

Streusel is the buttery crumb topping on these muffins. The secret to great streusel is to keep the clumps in medium-sized pieces and to chill the mixture before baking. This will firm up the butter so it doesn't melt as the muffins bake. 

What is the muffin method?

The muffin method refers to any baking recipe where the dry and wet ingredients are mixed separately then combined. Quick breads like banana and zucchini bread also use the muffin method. 

How can I quickly soften cream cheese?

Wondering how to soften cream cheese? For a recipe that calls for a small amount of it, like the icing in this recipe, unwrap and microwave for no more than 10 seconds, then give it a good stir.