Ingredients:
For the muffins:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups grated carrots
1/4 cup chopped nuts (such as walnuts or pecans)
For the nut crumb topping:
1/4 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons chopped nuts
2 tablespoons cold unsalted butter, diced
For the glaze:
1/2 cup powdered sugar
1-2 tablespoons milk
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate large bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and chopped nuts.
Divide the batter evenly among the muffin cups, filling each about 2/3 full.
In a small bowl, combine the flour, brown sugar, chopped nuts, and cold butter for the nut crumb topping. Use your fingers or a fork to mix until crumbly.
Sprinkle the nut crumb topping evenly over the muffin batter in each cup.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and milk to make the glaze. Adjust the consistency by adding more milk if needed.
Drizzle the glaze over the cooled muffins.
Enjoy your delicious Carrot Cake Muffins with Nut Crumb and Glaze!