Carrot Cake Muffins

Yields: 12 servings
Prep Time: 20 minutes
Total Time: 1 hour 25 minutes

Ingredients:
For the Streusel:
- ¼ c. all-purpose flour
- ¼ c. light brown sugar
- 1/3 c. chopped pecans
- ¾ tsp. cinnamon
- Pinch of kosher salt
- 3 tbsp. unsalted butter, cut into ½ inch pieces
For the Muffins:
- 1 ¼ c. all-purpose flour
- 1 ½ tsp. cinnamon
- ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- 2 large eggs
- 1 c. granulated sugar
- ½ c. vegetable oil
- 1 ½ tsp. vanilla extract
- 1 1/3 c. finely grated fresh carrot (about 4 large carrots)
For the Icing:
- 1 tbsp. unsalted butter, softened
- 2 oz. cream cheese, softened
- 1 ½ c. powdered sugar
- 1 tbsp. milk

Directions:
1. Before you start cooking wash your hands.
2. For the streusel: Stir together flour, sugar, pecans, cinnamon, and salt in a medium bowl.
Add the butter, and pinch and smear mixture between your fingers until butter is evenly
incorporated and mixture clumps together. Cover and chill until ready to use.
3. For the muffins: Preheat the oven to 375°. Line a 12-cup muffin tray with paper liners.
Set aside.
4. Whisk together the flour mixture, cinnamon, baking powder, baking soda, and salt in a
medium bowl. Whisk together the eggs, sugar, oil, and vanilla in a large bowl until
smooth and well combined, about 1 minute. Add the flour in two batches, whisking in
between each addition, until smooth and just combined. Stir in the carrots.
5. Divide the batter evenly between the prepared muffin cups, filling each about two-thirds
full. Sprinkle the streusel evenly over the batter, about 1 1/2 tablespoons in each cup. 
6. Bake the muffins until browned and a toothpick inserted in the center comes out clean, 20
to 22 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
7. For the icing: Combine butter and cream cheese in a medium microwavable bowl.
Microwave in 10 second intervals, whisking after each, until the mixture is softened and
smooth, 20 to 30 seconds. Add the powdered sugar and milk, then whisk until well
combined. (Add additional milk, 1 teaspoon at a time, if needed.) Drizzle the muffins
with the icing and let stand for 15 minutes before serving.

Source: https://www.thepioneerwoman.com/food-cooking/recipes/a42397159/carrot-cake-
muffins-recipe/