Moist and Crunchy Carrot Muffins
Prep Time 20 mins
Cook Time 25 mins
Serves 12
Difficulty N/A
Ingredients
- Topping:
- 1/2 cup (125 mL) Robin Hood® Whole Wheat All Purpose Flour
- 1/2 cup (125 mL) chopped pecans or walnuts (optional)
- 1/3 cup (75 mL) natural turbinado sugar
- 1/2 tsp (2 mL) cinnamon
- 1/4 cup (50 mL) butter, melted
- Muffins:
- 2 cups (500 mL) Robin Hood® Whole Wheat All Purpose Flour
- 1 cup (250 mL) packed brown sugar
- 2 tsp (10 mL) cinnamon
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) nutmeg
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) unflavoured yogurt
- 1/3 cup (75 mL) Canola or Vegetable Oil
- 1 egg
- 3 cups (750 mL) grated carrots
Directions
Step 1:
Preheat oven to 375°F (190°C). Grease or line 12 muffin cups with paper liners.
Step 2:
Topping: Combine flour, nuts, sugar and cinnamon in a medium bowl. Add melted butter and stir until mixture comes together. Reserve.
Step 3:
Muffins: Combine flour, brown sugar, cinnamon, baking powder, baking soda, nutmeg and salt in a large bowl.
Step 4:
Whisk yogurt, oil and egg together in a separate large bowl. Stir in carrots. Add carrot mixture to flour mixture. Stir until flour is combined.
Step 5:
Fill prepared muffin cups. Place reserved topping on muffins.
Step 6:
Bake in preheated oven 22 to 25 minutes or until a toothpick inserted in center of muffin comes out clean. Cool on wire cooling rack.