Carrot Apple Muffins
- Prep Time 15 minutes
- Cook Time 20 minutes
- Total Time 35mins
- Yield 10 muffins
- Category breakfast
- Method baked
- Cuisine american
Carrot Apple Muffins
- Prep Time 15 minutes
- Cook Time 20 minutes
- Total Time 35mins
- Yield 10 muffins
- Category breakfast
- Method baked
- Cuisine american
Ingredients
Units
for the muffins
- 3/4 cup packed brown sugar
- 2 large eggs, room temperature
- 1/2 cup unsalted butter, melted
- 3/4 cup buttermilk
- 2 teaspoons vanilla extract
- 1 cup apples, peeled and chopped
- 2/3 cup shredded carrots
- 1/3 cup shredded coconut
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
for the streusel
- 4 tablespoons all purpose flour
- 3 tablespoons brown sugar
- 1/4 teaspoon cinnamon
- pinch of salt
- 1 tablespoon unsalted butter softened
Instructions
- Preheat oven to 425°F. Line a muffin tin with 10 muffin cups, and spray the muffin cups with an oil-based spray. Set aside.
- In a large bowl, combine the brown sugar, eggs, melted butter, buttermilk, and vanilla extract.
- Stir in the apples, carrots, and coconut until combined.
- In a separate bowl, mix together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet, mixing only until combined. Having a few lumps in the batter is totally fine!
- Set the batter aside and make the streusel topping. Combine the flour, sugar, cinnamon and salt in a bowl and mix well. Cut the butter in using a fork or pastry cutter until the mixture resembles wet sand.
- Scoop the muffin batter into prepared muffin cups, filling just shy of the top of the cups. Sprinkle with the streusel and repeat until all muffin cups are full.
- Bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 15 minutes.
- Remove from oven and allow to cool for 10 minutes, before transferring to a wire rack to cool completely.
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