// Carrot muffins with walnut crumble

Tender and crunchy

Here’s a delicious, fluffy, and very easy recipe to prepare: Carrot muffins with walnut crumble.

Perfect to enjoy with coffee, for breakfast, or as a homemade snack. I’m sure you’ll love them! 😋🧡

Ingredients: Muffins (9🧁 tulip paper liners 5x7.5cm)

• 🥚3 eggs (M) @pazodevilane
• 🍬180g sugar
• 🌿150ml mild olive oil or sunflower oil
• 🍊Orange zest to taste
• 🥄Cinnamon to taste
• 🥄1/2 tsp vanilla essence
• 🥕300g grated and well-drained carrot
• 🍶75ml milk (with or without lactose)
• 🥕75ml natural carrot juice (from the drained carrot) or milk
• 🌾250g cake flour (without leavening agent)
• 🌼12g baking powder @royal_postres
• 🧡4g baking soda

Ingredients: Crumble (optional)

• 🧈60g butter (with or without lactose)
• 🍬60g sugar
• 🌾80g flour
• 🍃40g chopped walnuts
• 🍊Orange zest to taste

Elaboration

1. 🥕Preheat the oven to 170°C and prepare a muffin or cupcake tray with paper liners.
2. 🧡In a bowl, prepare the crumble by mixing all the ingredients until you get a sandy texture. Set aside.

1. 🧁In another bowl, beat the eggs with the sugar. When creamy, add the oil and beat until well combined.
2. 🥕Add the grated carrot, orange zest, vanilla, and cinnamon. Mix until combined.
3. 🧡Add the carrot juice, milk, and mix until incorporated.
4. 🧁Add the flour along with the baking powder and baking soda. Mix well and beat so there are no lumps.
5. 🥕Pour the mixture into the liners, top with the walnut crumble, and bake at 170°C for about 35 minutes.

1. 🧡Let cool on a wire rack.
2. 😋Enjoy!

These muffins are perfect for any occasion 😋! I hope you give them a try 🤗🧡