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
For the crumble topping:
100g light brown sugar
100g desiccated coconut
100g ground almond
For the muffins:
310g sunflower oil
460g self-raising flour
1tsp baking powder
350g light brown sugar
150g desiccated coconut
200g pecans, chopped
3tsp ground cinnamon
1tsp ground ginger
1tsp mixed spice
6 eggs, large
500g carrots, grated
For the muffin mixture:
Sift the flour, baking powder and spices into a large bowl. Add the sugar, pecans, coconut, sultanas and grated carrots, then stir until well combined.
Stir in the beaten eggs and oil, then mix well until completely combined and there are no dry ingredients left.
The batter can then be rested for 6 hours or overnight before baking.
For the crumble topping:
Place all the ingredients for the crumble topping into a large bowl.
Using your hands rub all the ingredients together until they resemble coarse breadcrumbs.
Store in an airtight container for up to a month and use as needed.
Preheat the oven to 180°C/fan160°C/gas 4. Line a muffin tin with 12 large paper muffin cases.
Put 2 ice-cream scoops into each muffin case.
Spoon the crumble topping over the top of the muffin mixture until each one is covered.
Bake for 30 minutes or until well risen, golden brown and firm to the touch.
Place on a wire rack to cool and serve.