This carrot cake inspired, lightly sweet muffin is super moist and tender with the addition of grated carrot and apple in the batter. Warm spices liven up the flavor and the coconut streusel on top is textural bliss. Make a batch on Sunday and you’ll have breakfast for the week!
Makes 12 muffins
For the muffins:
½ cup (about 1) finely grated apple
½ cup (about 1) finely grated carrot
7 tablespoons unsalted butter, room temperature
½ cup granulated sugar
1 large egg
4 tbsp. Maple syrup
2 ¼ cups all-purpose flour
4 tsp. Baking powder
½ tsp. Salt
1 tsp. Cinnamon
¼ tsp. Nutmeg
½ tsp allspice
¾ cup milk
For the streusel topping:
2 tbsp. Cold cubed butter
2 tbsp. Sugar
2 tbsp. All purpose flour
2 tbsp. Unsweetened shredded coconut
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Delicious, farm-fresh harvests are closer than you think.