Carrot Struesel Muffins

This recipe is from Top With Cinnamon – the method is on my vlog. I used a 6 portion muffin tin greased with melted shredded suet, but you can use butter and flour.

Streusel topping:

  • 2tbsp flour
  • 1tbsp rolled oats
  • 1tbsp soft brown sugar
  • 1/4tsp cinnamon

Mix together to form a rubbly texture

Muffin ingredients:

  • 1 cup wholewheat flour
  • 1tbsp rolled oats
  • 1/2tsp baking powder
  • pinch of salt
  • 1tsp cinnamon
  • 3/4 cup grated carrot

Mix together.

  • 1tbsp butter, softened
  • 1tbsp granulated sugar
  • 1tbsp (heaped) soft brown sugar
  • 1 small egg
  • 1tsp vanilla essence
  • 1/2 cup natural yogurt

Cream butter and sugars together until pale and fluffy. Add the egg and beat again, then beat in the vanilla essence.

Add 1/3 of the yogurt and mix well, then gently stir in 1/3 of the dry ingredients. Add the yogurt and dry ingredients and fold in until just combined.

Portion out in to the muffin pan and level the tops gently. Sprinkle on the streusel topping – there is quite a lot – and press gently in to the muffin batter. It does end up all over the place but best to just accept the abundant joy of it all!

Bake at 180℃ for about 25-30 minutes until cooked through, but do keep an eye on them so the tops don’t get too toasted.

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