Fluffy Vegan Carrot Muffins with Streusel Topping
by Olivia Biermann
on May 11, 2021 (updated Mar 31, 2025)
Fluffy, vegan carrot cake-inspired muffins with tall, golden tops and a crunchy streusel topping. These easy-to-make muffins are perfect for spring—or any time of the year!
Muffins are the perfect morning treat. Slice one open, spread a little vegan butter on each half, and pair it with a hot cup of tea or coffee—I can’t think of anything better! If you love these carrot muffins, you’ll definitely love our pumpkin spice muffins with oat streusel!
Liv’s secret for super high muffin tops
Let’s face it: nobody likes a flat muffin. There’s a reason you can buy pans that make only muffin tops—they’re the best part of the muffin! And they’re even more enticing when they have a crispy streusel topping. But have you ever wondered how muffins get those rounded tops? Or am I the only one who gets a little bit nerdy about baking…
Let’s get science-y for a second: muffins rise due to a combination of leavening agents, heat, and the right mixing technique. Baking powder and/or baking soda create gas bubbles when they react with liquid and heat, causing the batter to expand. Steam from moisture in the batter also helps lift the muffins as they bake. To achieve high, bakery-style muffin tops, we start with a high oven temperature for the first few minutes to help them rise quickly. Then, we lower the heat for even baking.
If you ever find your muffins stick to the paper liners, I recommend using muffin liners made of good quality parchment paper or silicone, to avoid having any muffin left behind! I often find the cheaper, uncoated paper options cause the muffin to stick.
Optional streusel topping
The streusel topping is technically optional but it adds a deliciously crisp texture to these carrot muffins! Made from flour, sugar, and vegan butter, streusel creates a buttery, slightly crunchy layer that contrasts beautifully with the soft, fluffy muffin interiors. Spices like cinnamon or nutmeg can further enhance the flavour if you want to get adventurous, making it a simple yet irresistible addition to any baked treat!
It’s super easy to make: just mix all the ingredients in one bowl and use your hands or a fork to achieve that “wet sand” crumbly texture with the butter. It might look like a small amount of crumble, but it’s more than enough to top all 12 muffins.
These muffins are delicious on their own, but pairing them with the right sides can always elevate your snack or breakfast experience. Enjoy them warm with a smear of nut butter, or fruit jam for extra flavour. A hot cup of coffee, tea, or a smoothie makes the perfect beverage companion. And for a heartier meal, serve these carrot muffins alongside a tofu scramble, fresh fruit, or vegan yogurt bowl. Whether sweet or savory, muffins can be part of a balanced and satisfying spread!
Meal prepping or making some muffins for a friend?
The best part about these muffins is that they can be made ahead of time and stored at room temperature for 3-4 days in an air-tight container or zip-top bag. They can also be frozen for up to 3 months. Although, I’ve never actually had to freeze my carrot muffins, they disappear from my countertop too quickly!
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Fluffy Vegan Carrot Muffins with Streusel Topping
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Description
Fluffy, vegan carrot cake-inspired muffins with tall, golden tops and a crunchy streusel topping. These easy-to-make muffins are perfect for spring—or any time of the year!
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup brown sugar
- 1/4 tsp salt
- 1 1/4 cups oat milk
- 1/3 cup oil like canola
- 1 cup shredded carrot
Streusel Topping:
- 3 tbsp white sugar
- 3 tbsp brown sugar
- 4 tbsp flour
- 3 tbsp vegan butter
Instructions
- Preheat oven to 425 F. Prepare muffin tin with 12 non-stick muffin liners.
- 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 the dry ingredients are fully incorporated (some small lumps are okay!).
- Fold in the shredded carrot and gently mix until just combined.
- Divide all of the batter evenly between the muffin cups.
- For the streusel topping: whisk together sugars and flour until combined. Add in the butter and use the whisk or a pastry blender to mix until crumbly like wet sand.
- Add approximately 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 15-18 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.
The first time I made these I made them according to the recipe. I found the muffins a bit too sweet and not carroty enough for my tastes, but the texture and the spice balance were perfect. I made them again and used 1.5 cups each of flour and shredded carrot, and reduced both the sugar and the milk to 3/4 cup. Everything else I left as written. They came out perfect 🙂 I love the streusel and the simplicity of the recipe. These will definitely become a regular in my house.
thanks for the tips!! 🙂
So good, your recipes never disappoint. I love that your recipes are simple and straightforward.