– 1 ½ cups all-purpose flour – 1 tsp baking powder – ½ tsp baking soda – ½ tsp cinnamon – ¼ tsp salt – ½ cup brown sugar – 2 eggs – ½ cup vegetable oil – 1 tsp vanilla extract – 1 cup grated carrots – ¼ cup milk Streusel Topping: – ¼ cup brown sugar – ¼ cup flour – 2 tbsp butter – ¼ tsp cinnamon
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. Mix flour, baking powder, soda, cinnamon, and salt in a large bowl.
In another bowl, whisk eggs, brown sugar, oil, and vanilla. Stir in the grated carrots and milk until well combined and smooth.
Slowly fold the wet ingredients into the dry mixture. Stir gently until just combined; don’t overmix. Spoon batter into muffin cups, ¾ full.
For streusel, mix sugar, flour, cinnamon, and cut in butter until crumbly. Sprinkle this mixture over each muffin generously before baking.
Bake for 18–20 minutes or until a toothpick comes out clean. Cool muffins in pan for 5 minutes, then transfer to a wire rack to finish cooling.