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 :).Print