CARROT CAKE MUFFINS

CARROT CAKE MUFFINS

Carrot Cake Muffins with a crumble topping! These carrot cake muffins are amazing! You are not just going to be able to just have one.

Perfect for breakfast on the go, or just as a well deserved indulgence. Actually even as a barely deserved indulgence, like most of mine are, it works pretty damn well!

The real trick to these muffins is the resting of the batter! Too many recipes call for your muffins to be  cooked as soon as you’ve finished mixing the batter, but I find resting the batter seems to give the muffins a better rise, light texture and better crumb.

During the resting period, starch molecules in the flour are absorbing the liquid in the batter. This causes them to swell and gives the batter a thicker, more viscous consistency. Any gluten formed during the mixing of the batter is also getting time to relax, and air bubbles are slowly working their way out.

Plus if you make it the day before, it’s all set to go for baking in the morning. And is there a better way to wake up than with freshly baked muffins. I don’t think so but I’m just extra like that!

The crumble topping mix will make more than you need for these 12 muffins but you can store it in the fridge for up to a month so it’s ready for when you bake your next batch!

You can skip the crumble topping all together if you want but why would you only want to half arse it?

— Al Brady

Carrot Cake Muffins.png

— Al Brady