Friday, September 19, 2014

Carrot Muffins with Oat Streusel

I am never a muffin fans, but these muffins really blew my mind! Light, moist and fluffy, this is not your regular bakery muffin! Yes, the streusel requires extra time to make, but it's a MUST! Trust me, you got to try one yourself!

Aside from the flavour and texture, I especially love the fact that you have to refrigerate the batter overnight. For us busy mama, it's all about planning and preparation in order to have freshly baked goods in the morning. This is almost like care free breakfast. All I need to do is scoop the batter into muffin cups and pop into the oven. Then do my casual morning business while the muffins are baking!

This recipe is adapted from the Bouchon Bakery Cookbook, I slightly lowered the sugar and fat content and adjust the measurement for 1 egg instead of 1.5 eggs :)

Carrot Muffins with Oat Streusel

Serving: 15 muffins


  • 110g      All purpose flour
  • 2g         Baking soda
  • 1g          Baking powder
  • 1g          Ground cinnamon
  • 1g          Kosher salt
  • 100g     Granulated sugar
  • 75g        Coconut oil
  • 1            Egg, large
  • 150g     Shredded Carrot
  • 1 tsp     Vanilla paste

  • 30g       All purpose flour
  • 20g       Old-fashion oats
  • 20g       Wheat germ
  • 10g        Light brown sugar
  • 6g         Granulated sugar
  • 1g          Ground cinnamon
  • 0.5g      Grated nutmeg
  • 25g     Cold butter


To make the streusel:
  1. Whisk the all-purpose flour, almond flour, sugar, and salt together in a medium bowl.
  2. Add the butter and toss to coat with the dry ingredients, then cut it into them using a pastry cutter until the mixture resembles coarse meal.
  3. Transfer to an airtight container and refrigerate for at least 2 hours before using. The streusel can be made ahead – refrigerate for up to 2 days, or freeze for up to 1 month.
To make the muffins:
  1. Place flour to a medium bowl. Sift baking powder, baking soda, and cinnamon.  Add salt into the bowl and whisk to combine.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium-low speed until it has a mayonnaise-like consistency. Mix in the sugar on medium-low speed until the butter-sugar mixture is fluffy.  Mix in the eggs and vanilla until just incorporated. Add add the dry ingredients in 2 additions, mixing in low speed or by hand.  Stir in carrots.
  3. Cover the bowl and refrigerate at least overnight, or up to 36 hours.
  4. When you’re ready to bake, preheat oven to 425 F. Line muffin pan with paper liners. Take the muffin batter from the refrigerator and allow to sit at room temperature for about 10 minutes so it’ll soften slightly.  Divide the batter evenly among the prepared liners, filling each about 2/3 to 3/4 full. Top each muffin with about 2 tablespoons of the streusel.
  5. Transfer the muffins to the oven, and immediately lower the oven temperature to 325 F. Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and allow the muffins to cool completely.
Store in an airtight container at room temperature for 2-3 days.