Making your Tuesday a little more special with these giant Bakery-Style Carrot Cake Muffins with Streusel Topping! Moist and perfectly spiced carrot cake flavoured muffins, topped with buttery streusel topping. Perfect for the sunny, springy weather we have been waiting for!
Recently, I shared the recipe for Giant Bakery-Style Chocolate Chip Muffins and they have been such a hit! When it comes to muffins, you gotta go big or go home. No sad, flat, dense and dry vegan muffins allowed here! I have had my fairy share of muffins that tried too hard to be healthy and ended up being disappointing. No more! These big, moist and sweet muffins are hard to beat, and reminiscent of the ones you would pay good money for in a bakery.
If you are a carrot cake lover, you will definitely want to try these! They’re quick to make and use only some very basic pantry staples like flour, sugar, oil, spices, nondairy milk, and of course, carrots! And, similar to the chocolate chip muffins, I made my own taller size muffin liners out of parchment paper.
How to Make Tall Muffin Liners out of Parchment Paper:
Basically, you just need enough space for the muffins to rise because we are filling up the cups verrrrrry full. But, by cutting a square of parchment paper and pressing it into a muffin cup, it doubles the height of the muffin cup so there is ample room for as much muffin as you want. If you’re confused on how to do this, I’ll link a how-to article here. Just make sure your squares of parchment paper are about 6 inch by 6 inch. That way you won’t have to worry about over flow :).
Bakery-style giant carrot cake flavoured muffins with a buttery golden streusel topping,
2 cups all-purpose flour
2 tsp baking powder
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup sugar (plus extra for sprinkling on top, if desired)
1/4 tsp salt
1 1/4 cups oat milk
1/3 cup oil like canola
1 cup shredded carrot
2 tbsp white sugar
2 tbsp brown sugar
2 tbsp flour
2 tbsp vegan margarine or softened vegan butter
Preheat oven to 425 F. Prepare muffin tin with 7 parchment paper muffin liners, as described above.
In a large mixing bowl, whisk together the flour, baking powder, cinnamon, nutmeg, sugar and salt until combined.
Add the oat milk and oil and stir until just combined. Try not to over mix, only stir until there is no more dry ingredients hiding anywhere. Add the shredded carrot and gently mix until just combined.
Divide all of the batter evenly between the 7 muffin cups (it is a few heaping tablespoons per muffin). They will seem extremely full! That is the point :).
For the streusel topping: whisk together sugars and flour until combined. Add in the margarine and use the whisk or a pastry blender to mix until crumbly like wet sand.
Add 1 tbsp of streusel topping onto each muffin.
Bake in preheated oven for 5 minutes. After 5 minutes, without opening the oven, reduce the temperature to 375 F and bake another 22-24 minutes, until golden brown on top and a toothpick inserted in the center comes out clean or with a few crumbs clinging to it (just no wet batter).
Remove from the oven and let cool in the muffin tin a few minutes, before removing and transferring to a wire rack to cool completely.
Liv B is the recipe developer, video content creator, and photographer behind itslivb.com and the Liv B Youtube channel. She is the author of the best selling cookbook Liv B’s Vegan on a Budget and Liv B's Easy Everyday. She lives and works out of her home with her fiancé and videographer/editor Greg, and their two dogs, Willa and Hazel.
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