With this super simple and easy carrot muffin recipe you can enjoy tasty and moist muffins for brunch (or a snack) with minimal effort and dirty dishes!
Wash and peel your large carrots and grate them into shredded pieces, set aside.
Preheat the oven to 350 degrees F and line a muffin tray with liners or grease it well with cooking spray. Set tray aside.
In a large mixing bowl, combine the cake mix (dry mix only) with the milk, eggs, oil, and grated carrots. Whisk together until well incorporated and no dry spots of cake mix remain.
Spoon the batter into the muffin tray until the muffin cups are about ⅔rds of the way full.
Streusel Topping
Whisk together the flour, sugar, and oats until combined. Cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the streusel over the top of the muffins.
Bake for 20 minutes, or until a toothpick can be inserted and come out clean.
Let cool completely on a wire rack and keep stored in an airtight container.
Notes
Recipe TipsUsing milk instead of water also helps by giving us moisture for the batter and a richer taste than plain water. You can use dairy free milk alternatives and receive the same tasty results. You can freeze muffins in airtight containers for up to 3 months. Simply place a muffin on the counter for about 30 minutes to thaw before eating. These carrot muffins can last about 3 if kept stored at room temperature in an airtight container.