Don’t be fooled they may look like cookies but they are actually Carrot Cake Muffin Tops.
Everyone knows that the best part of the muffin is the top part, right? At least we think so. These carrot cake muffin tops are moist, tender, with a dollop of cream cheese in the middle and the best part is the crumble topping.
These muffin tops taste exactly like a slice of carrot cake but you want to know the difference? You can have them for breakfast. It is like having dessert for breakfast. Not saying you can’t have cake for breakfast. Kate spade definitely had something there with her “Eat Cake for Breakfast” merchandise.
Anyway getting a little off-topic. You are here for these Carrot Cake Muffin Tops. This recipe is simple to make. You will have yourself a batch of these in no time.
Ingredients you will need:
- Pastry Flour (We highly recommend Bob’s Red Mill’s Pastry Flour. It makes our scones & muffins very tender and moist).
- Vanilla Extract
- Almond Extract
- Baking Soda
- Canola Oil
- Light Brown Sugar
- Carrots (You can use baby carrots as we did or large whole carrots. We are going to shred them so it doesn’t matter which kind you use.
- Walnuts (This is optional)
- Cream Cheese
It doesn’t take too many ingredients to make the muffin tops. We are sure you have most of them in your pantry.
Making the Crumble Topping
The first thing we are going to do is make our crumble that is going to go on top. This has to be our favorite part of these muffins. It is the same crumble that we used for our Salted Caramel Apple Loaf Cake. This crumble is so good we sometimes make it on its own and add it to some vanilla ice cream.
To make this crumble, grab a small bowl and add in the flour, brown sugar, sugar, cinnamon, salt, and melted butter. Mix everything together until it starts to resemble crumbs. Then you are going to set that aside until we are ready to top off our muffins.
Making the Muffin Tops
We are going to start by measuring all our ingredients. We personally like to do this from not only learning it from culinary school but because we don’t want to waste heat and energy from the oven.
Now after measuring all our ingredients go ahead and preheat your oven to 350 degrees Fahrenheit and prepare our baking sheet with parchment paper.
Next, in a medium-size bowl whisk together the pastry flour, cinnamon, nutmeg, baking soda, and salt; set aside.
Why pastry flour?
We have mentioned this before in other posts but just in case this is your first time here to our blog. The reason we like to use pastry flour is because it makes our muffins or scones tender and lighter than all-purpose flour. This is because pastry flour had less protein in it than all-purpose flour.
Go ahead and grab a large bowl and whisk together the eggs together. Then add in the canola oil and brown sugar and whisk until combined.
Slowly start adding in the flour mixture ½ cup at a time. After all the flour has been mixed add in both the vanilla extract and the almond extract.
Using a rubber spatula fold in the carrots and walnut The reason we like to fold them in is that we don’t want to overmix the batter too much.
Using a small ice cream scooper (about 1 tbsp – 1 ½ tbsp) scoop the batter onto the baking sheet keep them about two inches apart because they may spread.
Add a small slice of cream cheese on to the middle of the batter and then add the crumble we made from earlier.
Bake for 15 – 18 minutes.
These smell so amazing as they bake in the oven. Now before we dive into these muffin top we need to let them cool for 10 minutes.
Our 10 minutes are up, it is now time to make ourselves some coffee, grab a muffin top and enjoy!
Carrot Cake Muffin Tops
- 1/2 Cup Sugar
- 1/4 Cup Light Brown Sugar
- 1/2 Cup All-Purpose Flour
- 1/2 tsp Cinnamon
- 1/8 tsp Salt
- 3 Tbsp Butter, melted
Carrot Cake Muffin Tops
- 2 Cups Pastry Flour
- 1/2 tsp Nutmeg
- 1/2 Tbsp Vanilla Extract
- 1/2 Tsp Almond Extract
- 2 tsp Cinnamon
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 3 Eggs
- 1/2 Cup Canola Oil
- 1 Cup Light Brown Sugar
- 1½ Cup Carrots, shredded
- 1 Cup Walnuts, chopped
- 1 Package Cream Cheese, sliced
- Mix all the ingredients together until it has started to resemble crumbs; set aside.
Carrot Cake Muffin Tops
- Preheat the oven to 350° (F). Prepare a baking sheet with parchment paper.
- In a medium bowl whisk together the pastry flour, cinnamon, nutmeg, baking soda, and salt; set aside.
- In a large bowl whisk the eggs together, then add the canola oil and brown sugar mix until combined.
- Slowly add in the flour mixture 1/2 cup at a time. Mix together until fully incorporated.
- Add both the vanilla and almond extract whisk until combined.
- Using a rubber spatula fold in the carrots and walnuts
- Using a small ice cream scooper (about 1 Tbsp -1 1/2 Tbsp) scoop the batter onto the baking sheet.
- Add a slice of cream cheese in the middle and spread the crumble on top.
- Bake for 15-18 minutes.
- Let them cool for 10 minutes.
We hope you all enjoy it! If you make this Carrot Cake Muffin Tops recipe be sure to tag us on Instagram @wonderandcharm or use the hashtag #wonderandcharm. We would love to see your photos.
Looking for more breakfast recipes? You can find them here.