carrot cake muffins

WHAT YOU NEED:

  • 2 cups of shredded carrots

    STREUSEL TOPPING

  • 1/4 cup butter (melted)

  • 1/2 cup flour

  • 1/3 cup sugar

  • 1/4 tsp cinnamon

  • pinch of salt

    WET INGREDIENTS

  • 1/2 cup oil (whichever oil you prefer)

  • 1/3 cup plain greek yogurt

  • vanilla extract

  • 3 room temp eggs

  • 1/2 cup brown sugar

  • 1/2 cup white sugar

    DRY INGREDIENTS

  • 2 cups flour

  • 1 tsp baking soda

  • 1/2 tsp baking powder

  • 1/2 tsp salt

  • 1 1/2 tsp cinnamon

  • 1/4 tsp ground ginger

  • 1/4 tsp ground nutmeg

  • 1/8 tsp ground cloves

How to make it:

  • Prep your carrots by peeling them and grating them and press drying them in a paper towel.

    STREUSEL TOPPING:

  • In a small bowl melt your butter and mix in your flour, sugar, cinnamon, and salt and mix until you get a crumbly consistency. Set aside.

  • Preheat oven to 325 degrees

    DRY INGREDIENTS

  • In a large bowl mix your flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves.

    WET INGREDIENTS

  • In a medium bowl mix your oil, yogurt, vanilla (measured with your heart), and eggs.

  • After mixing add your sugars and mix.

  • Sift the dry ingredients and add back in your carrots, and mix.

  • Add wet ingredients and mix with spatula just until you don’t see anymore flour.

  • Line muffin pan and fill cups 3/4 full, add streusel topping and bake for 18-20 mins on the middle rack