Home RECIPESBreakfast and brunch Oatmeal Carrot Muffins

Oatmeal Carrot Muffins

by Lorena

These oatmeal carrot muffins are perfect for breakfast, brunch or teatime. The oat’s texture with the moisture that the carrots bring makes for the perfect muffin.

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oatmeal carrot muffins

To crumble or not to crumble

I love adding a crumble or streusel on top of my muffins. It adds a crunchy bit that’s really nice to bite into. I also used a streusel on top of my raspberry and blueberry muffins, it’s just too good! Since the base of these oatmeal carrot muffins is really moist, that crumble on top is ideally crunchy. It’s also the perfect amount of salty, it’s really nice to bite into. If you still rather not crumble, then of course that’s also an option.

Oatmeal Carrot Muffins

Like on my chocolate chunk oatmeal cookies, I like to use steel-cut or old-fashioned oats when making these Oatmeal Carrot Muffins. It’s thicker which gives it a nicer chew. Also, instant oatmeal is a LOT more ground up, so you almost don’t feel it in the muffin at all. If you have no choice, you can use instant but you will notice the difference. On the other hand, the carrots in the recipe make the most amazing and moist crumb, I love it. In case you’re interested, the muffin pan I use and adore (it doesn’t really need a muffin case) is the muffin pan by USA PAN.


oatmeal carrot muffins

Spice things up

I love cinnamon in these oatmeal carrot muffins, the flavour combination is SO nice! You can add the spices you prefer or even omit the cinnamon altogether. Other spices you can include are ground cloves, ginger powder, 5 spice, allspice and nutmeg. Try with different flavour combinations and let me know how it goes! Another addition that I love very much is adding pumpkin seeds, it makes for an even more wholesome meal.


Oatmeal carrot muffins

5 from 1 vote
Print Pin Rate
Course: Breakfast, Dessert, Tea Time
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 14 muffins

Ingredients

For the muffins

  • 90 g unsalted butter soft, at room temperature
  • 180 g brown sugar
  • 20 g canola or vegetable oil
  • 2 egg
  • 90 ml milk
  • 300 g carrots grated
  • 100 g steel-cut oats not the instant one
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp salt
  • 190 g all purpose flour

For the crumble/streusel

  • 80 g brown sugar
  • 70 g all-purpose flour
  • ¼ tsp ground cinnamon
  • 70 g unsalted butter cold and cut into small cubes
  • ¼ tsp salt

Instructions

For the muffins

  • Use a whisk or electric mixer to cream the butter and the sugar. Add the oil and repeat.
  • Add the eggs and beat until they become clearer in colour and have a fluffy texture. If you're using a stand mixer, remember to stop every once in a while to scrape the sides and base using a spatula.
  • Add the milk, baking powder, salt and cinnamon and give everything a good mix using a spatula. It will look split but don't worry, the flour saves it.
  • Add the flour and mix it in using a spatula until everything looks homogeneous.
  • Place the muffin cases inside you muffin pan.
  • Fill the cases leaving about 2mm without covering.

For the crumble/streusel

  • Place everything in a bowl and use your hands to mix the ingredients.
  • Pinch the butter with the other ingredients until you don't feel any large bits of butter and it has a wet sand texture.
  • Carefully top each muffin with a generous amount of crumble.
  • Bake at 180°C/350°F for 20-25min or until a knife or skewer comes out dry from the centre.
  • Let them cool down and enjoy.
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oatmeal carrot muffins

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