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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