Vegan Carrot Cake Muffins
These jumbo bakery-style vegan carrot cake muffins are loaded with grated carrots, warming spices like cinnamon, ginger, nutmeg, and vanilla. They are fluffy, extra tender, not overly sweet, and come with a crispy crumble topping!
Equipment
Ingredients
Muffins
- 1 and 1/2 cup all-purpose flour
- 1/2 cup light brown sugar packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 and 1/2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
- 1/3 cup neutral oil
- 2/3 cup unsweetened plant-based milk
- 2 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1 and 1/2 cup grated carrots
Crumble Topping
- 2 tbsp all-purpose flour
- 1 tbsp rolled oats
- 1 tbsp light brown sugar
- 1/8 tsp ground cinnamon
- 1 and 1/2 tbsp vegan butter
Instructions
- Preheat your oven to
350 °F (175°C). - Mix the dry ingredients. Add the flour, sugar, spices, baking powder, baking soda, and salt to a large mixing bowl. Whisk until well combined.
- Add the liquid ingredients. Pour in the plant-based milk, oil, vanilla extract, and apple cider vinegar. Using a spoon, mix the batter until just combined. Do not overmix, as this would yield denser muffins.
- Add the carrots. Next, add the grated carrots and stir to incorporate them evenly. Set the batter aside while you prepare the crumble topping.
- Make the crumble topping. Add the flour, rolled oats, sugar, cinnamon, and butter to a small mixing bowl. Use your hands to mix all of the ingredients together until they form small crumbles. Set aside.
- Grease a muffin pan. Lightly grease a 6-cavity muffin pan with butter or oil. I personally prefer greasing with butter as I find it to work better than oil. Add muffin paper liners to each cavity.
- Fill the cavities. Fill the muffin pan cavities with the batter to 3/4. If you are using a crown muffin pan, do not hesitate to fill it just under the crown shape.
- Add the crumble topping. Sprinkle the crumble topping evenly over each muffin.
- Bake. Finally, bake the muffins for 20-22 minutes or until golden brown!
- Allow to cool. Allow the muffins to cool for at least 20 minutes before carefully removing them from the pan and transferring them to a cooling rack. You can enjoy them while they are still warm, or let them cool completely.
- To store: Wrap each muffin individually with kitchen plastic wrap and store them at room temperature for up to 4 days.
Notes
Weigh the ingredients.
Although I also give measurements in US cup measurements, I highly recommend switching the recipe card to Metric measurements by using the toggle next to the Ingredients heading. Using a kitchen scale to weigh the ingredients is more accurate and will give you more consistent results.Don't overmix the batter.
Refrain from overmixing the batter, as this can yield a denser and tougher crumb. Stop mixing as soon as everything is combined.Generously grease your pan.
It would be a shame to bake lovely muffins only for them to stick to the pan! That's why it's essential to grease your muffin pan before adding the liners and filling them with batter.Don't omit the crumble topping.
Seriously, you may think the topping is optional, but trust me, it's not - it adds a lot of crunch, making the muffins more fun to eat! On top of that, it brings some extra sweetness and a subtle nutty flavor.Nutrition
Serving: 1 jumbo muffin | Calories: 380 kcal | Carbohydrates: 54.7 g | Protein: 4.3 g | Fat: 16.1 g | Saturated Fat: 2.9 g | Potassium: 263 mg | Fiber: 2.1 g | Sugar: 23.8 g | Calcium: 106 mg | Iron: 2 mg