Name: Carrot Muffins
Yield: Makes 8
Ingredients: ⅓ cup dark brown sugar; 1 cup spelt flour; 1 teaspoon kosher salt; 1 teaspoon allspice; 3 tablespoons cold unsalted butter, cut into ¼ inch pieces; ½ teaspoon baking soda; ¼ cup sugar; ¼ cup plus 2 tablespoons spelt flour; ¼ cup oat bran; ⅛ teaspoon kosher salt; 2 tablespoons oat bran; 2 ounces (½ stick) unsalted butter, melted and cooled slightly; 1 tablespoon sugar; 1½ cups coarsely grated carrots, about 2 medium; ½ teaspoon cinnamon; 2 tablespoons dark brown sugar; ¾ cup all-purpose flour; 1 egg; 1 cup buttermilk; 1 teaspoon baking powder

Preparation info

Makes
8

Difficulty
Easy

Appears in

Good to the Grain

By Kim Boyce

Published 2010

About

Scented with allspice and laced with shreds of carrot, these muffins strike a balance between sweetness and spice. The streusel topping adds crunch and extra flavor while the spelt flour and oat bran lend an earthy flavor. This recipe can double as a morning coffee cake—imagine a rustic version of a carrot cake—if you bake the batter in a 9-inch round pan instead of individual muffin cups. Either way, top the batter with streusel before baking.