You’ll want to add these Carrot Muffins to your must-bake list ASAP! They’re a new muffin recipe we created for our brunch-themed Friends Who Fete party and they were an instant hit.
Here at Salt & Wind, we do not like overly sweet muffins because, well, then, they might as well be cupcakes. We like slightly sweet, slightly salty muffins that are a perfect pair with a cup of coffee. And, if we do say so, these muffins are just that.Â
Why You’ll Like This Carrot Muffin Recipe
Inspired by carrot cake but nowhere near as sweet, these healthy-ish muffins are loaded with coconut, pistachios, carrots, and spices. If you use gluten-free flour, coconut oil, and egg substitutes, they’re gluten-free, dairy-free, and vegan!
You’ll like these carrot muffins because they can be made ahead and travel well. And, thanks to all the ingredients that bring moisture — brown sugar, almond flour, coconut — they last for days when stored at room temperature in an airtight container or muffin tin. But let’s be honest: the top of a muffin makes good muffins, and these carrot muffins do not disappoint. Though these are relatively healthy muffins, the sweet-salty spiced streusel topping makes it one of the best muffin recipes!
Recipe Ingredients
Here are the ingredients you’ll need to make these carrot muffins:Â
For The Pistachio Spiced Streusel:Â
- Pistachios: Almonds or walnuts will also add crunch and flavor to the topping.Â
- Flaked Coconut: Use the large flaked coconut (unsweetened) to add coconut flavor and texture without extra sweetness.
- All-Purpose Flour: Make it with your favorite gluten-free flour mix to make the muffins gluten-free
- Packed Light Brown Sugar: Or coconut sugar will work too!
- Ground Cinnamon: Add some warm baking spice flavorÂ
- Kosher Salt: To give the topping a sweet-salty balance
- Unsalted Butter: Or coconut oil to bring the streusel together — though, FYI, the coconut oil will make the topping heavier and prevent the muffins from rising a bit.
For The Muffin Batter:
- All-Purpose Flour: Make it with your favorite gluten-free flour mix to make the muffins gluten-free
- Almond Flour: This will not only add a nutty flavor but also bring a moist, tender crumb to the muffin
- Baking Powder and Baking Soda: To help the muffins rise!
- Kosher Salt: Always add a touch of salt to sweets to help them bring out the maximum flavor.Â
- Ground Cinnamon, Ground Allspice, and Ground Nutmeg: These spices are essential to give the whole thing a carrot cake flavor
- Unsalted Butter: Or vegetable oil or coconut oil if you want to make this dairy-free
- Grated Carrots: Peel the carrots (and use in-season ones from the farmers market for the best flavor).
- Coconut Flakes and Pistachio: Double down on the coconut and pistachios for a more intense carrot cake vibe.
- Brown Sugar, maple syrup, or your favorite sweetener can be used to make these cupcakes not sweet but flavorful.Â
- Vanilla Extract: Or vanilla bean pasteÂ
How To Make This Recipe
These carrot muffins are simple to make as it’s nothing more than some stirring and baking. Here is how you’ll make them:Â
- Combine The Streusel Topping: The pistachios, coconut, flour, sugar, cinnamon, salt, and butter get mixed until the topping holds together when you squeeze it.Â
- Refrigerate The Topping: Put the topping in the refrigerator until ready to use so it is firm and melts slowly as it bakes.Â
- Meanwhile, Grate The Carrots: Use a box grater or the grating disc on your food processor to quickly grate the carrots.Â
- Make The Muffin Batter: The muffin batter is as easy to make as a boxed mix but way more flavorful.Â
- Use An Ice Cream Scoop To Portion: A large ice cream scoop is to portion the muffin batter into muffin tins.Â
- Bake The Muffins: Bake the muffins until just set, then remove from the oven and serve!
What To Serve It With
These carrot muffins are snack perfection in and of themselves. However, if you want to serve them as a part of a brunch, here are other things to serve them with:Â
- Peach Melba Raspberry Rosé Bellini Cocktail Recipe
- Wilted Spinach and Salmon Baked Eggs Recipe
- Rosemary Honey Mascarpone Broiled Stone Fruit
Pistachio Spiced Coconut Carrot Muffins Recipe
Equipment
Ingredients
For The Streusel:Â
- 1/4 cup finely chopped pistachios
- 1/4 cup unsweetened flaked coconut
- 4 teaspoons unbleached all-purpose flour
- 2 tablespoons packed light brown sugar
- 1 teaspoon ground cinnamon
- Pinch kosher salt
- 2 tablespoons unsalted butter room temperature
For The Muffin Batter:
- 1 1/4 cup unbleached all-purpose flour or gluten free flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/8 teaspoon Freshly grated nutmeg
- 1/2 cup unsalted butter room temperature
- 3 large eggs room temperature
- 2 1/3 cup carrots grated (from about 1 pound)
- 1 cup raw coconut flakes
- 1/2 cup finely chopped pistachios
- 2/3 cup packed light brown sugar
- 1 tablespoon pure vanilla extract
Instructions
- Make The Streusel: Combine 1/4 cup finely chopped pistachios, 1/4 cup flaked coconut, 2 tablespoons of sugar, 4 teaspoons of gluten-free or all purpose flour, 1 teaspoon of the cinnamon, and a pinch of salt in a medium bowl and stir to combine. Add 2 tablespoons of the butter, and, using your fingers, mix it together until the mixture comes together when squeezed. Refrigerate until ready to use.
- Make The Muffin Batter: Heat the oven to 350°F and arrange a rack in the middle. Fill a 12-well muffin pan with liners; set aside. Place the remaining 1 1/4 cup of the gluten-free or all purpose flour, 1 cup almond flour, 2 teaspoons of the baking powder, 1/2 teaspoon of the baking soda, 2 teaspoons of kosher salt, 1 teaspoon cinnamon, 1/2 teaspoon allspice, and 1/8 teaspoon ground nutmeg in a large bowl and whisk to aerate and break up any lumps. Set aside.
- Melt the remaining 1/2 cup of butter until it's just golden brown then remove from the heat. Place the 3 eggs, the butter, 2 1/3 cups grated carrots, 1 cup coconut flakes, 1/2 cup chopped nuts, remaining 2/3 cup of the sugar, and 1 tablespoon of vanilla in a medium bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Add the egg mixture to the flour mixture and stir until the flour is just incorporated and no white streaks remain (be careful not to overmix). Place about 1/4 heaping cup of batter into each of the prepared muffin wells.
- Bake The Muffins: Remove the streusel from the refrigerator and, using your hands, sprinkle it evenly over the top (about 1 tablespoon per muffin), then lightly press it into the batter. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Place the pan on a wire rack to cool for 15 minutes before serving.
