Carrot Cake Muffins

By Sugar Salt Magic · 75 min

Ingredients

Instructions

1. Preheat the oven to 180°C (160°C fan) / 350°F. Line a 12-hole muffin tin with liners, or grease and flour the holes if you have no liners and the tin is not non-stick.
2. For the crumble topping, pulse the ¼ cup pistachios in a food processor a few times, until roughly chopped but still chunky. Add the 95 g plain flour, the ⅓ cup dark brown sugar, the ½ teaspoon ground cinnamon and the 75 g cubed chilled unsalted butter, and process until you have fine crumbs.
3. With the processor on low, drizzle in the 2-3 teaspoons milk. The mixture should clump between your fingers.
4. For the muffins, process the 2 medium carrots in a food processor until fine. Add the ½ cup pistachios and pulse to your desired texture.
5. In a large bowl, whisk together the 1 ½ cups plain flour, 1 cup light brown sugar, 2 teaspoons ground cinnamon, 1 ½ teaspoons baking powder, ¼ teaspoon salt and ¼ teaspoon ground nutmeg until well mixed.
6. Make a well in the centre and pour in the ½ cup whole milk, ½ cup vegetable oil, 2 large eggs, 2 tablespoons honey and 1 teaspoon vanilla extract. Mix with a spatula until just combined, then stir through the carrot and pistachio mixture.
7. Use a medium ice cream scoop to portion the batter between the muffin holes. Scatter half of the crumble mixture over the top.
8. Bake for 8 minutes, then scatter the remaining crumble mixture over the muffins and bake for a further 20 minutes. They are done when a toothpick inserted comes out with just a crumb or two attached.

Summarized from Sugar Salt Magic's video. Watch it for the details.