Chewy Oatmeal Carrot Crumble Muffins
How to Make Moist Oatmeal Carrot Muffins with a Crispy Crumble Topping
Introducing a delightful carrot muffin recipe featuring a fantastic blend of sweet carrots, wholesome oatmeal, and a crunchy crumble topping. These muffins are perfect as a breakfast option or a satisfying snack.
Crispy Crumble Topping
- 50g cake flour
- 1 pinch of salt
- 50g cold butter, cut into small cubes
- 60g chopped walnuts
Moist Muffin Batter
- 1 large egg, room temperature
- 150g Muscovado sugar (or light brown sugar)
- 100g melted butter, cooled
- 130g cake flour
- 1g baking powder
- 1g baking soda
- 3g ground cinnamon
- 1 pinch of salt
- 55g crispy oatmeal (for texture)
- 55g finely grated carrot
- 1 large egg, room temperature
- 150g Muscovado sugar (or light brown sugar)
- 100g melted butter, cooled
- 130g cake flour
- 1g baking powder
- 1g baking soda
- 3g ground cinnamon
- 1 pinch of salt
- 55g crispy oatmeal (for texture)
- 55g finely grated carrot
Cooking Instructions
Step 1
First, let’s prepare the crispy crumble topping that will go on top of the muffins. In a large bowl, combine the cake flour, sugar, and salt, and mix them lightly. Add the cold butter, cut into small cubes, and using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs or small peas. Don’t overwork it; just mix until it starts to come together.
Step 2
Once the crumble mixture is somewhat combined, add the chopped walnuts and gently mix them in. Ensure the walnuts are evenly distributed throughout the crumble. Place the prepared crumble mixture into a ziplock bag or container and store it in the freezer. This will help it become extra crispy when baked.
Step 3
Now, let’s start making the moist and delicious muffin batter. In a clean bowl, crack the room temperature egg and add the Muscovado sugar (or light brown sugar). Whisk them together gently until the sugar is dissolved and the mixture is well combined.
Step 4
Pour in the melted and slightly cooled butter into the egg and sugar mixture. Stir gently with a whisk until everything is well incorporated.
Step 5
In a separate bowl, sift together the cake flour, baking powder, baking soda, salt, and ground cinnamon. Sifting ensures that the dry ingredients are evenly distributed and will result in a lighter muffin texture. Add the sifted dry ingredients to the wet batter. Using a spatula or whisk, mix gently until just combined, being careful not to overmix. Overmixing can lead to tough muffins.
Step 6
Add the finely grated carrot and crispy oatmeal to the batter. Fold them in gently with a spatula until evenly distributed. The oatmeal will add a pleasant chewiness to the muffins.
Step 7
Line a muffin tin with paper liners and fill each cup with the muffin batter, about 70% full. Be careful not to overfill, as the muffins will rise during baking.
Step 8
Generously sprinkle the frozen crumble topping mixture over the batter in each muffin cup. Don’t be shy with the crumble; a good amount will make your muffins even more appealing and delicious after baking.
Step 9
Place the muffins into a preheated air fryer. Bake at 160°C (320°F) for approximately 25 minutes. The baking time may vary slightly depending on your air fryer model and the size of the muffins. You can check for doneness by inserting a skewer or toothpick into the center; if it comes out clean, the muffins are ready. Once baked, remove the muffins from the tin and let them cool on a wire rack before enjoying!
