One Bowl Carrot Ginger Crumble Breakfast Muffins
One Bowl Carrot Ginger Crumble Breakfast Muffins features fresh carrots, ginger root, spice, and a crumble that is non-negotiable.
Measuring cup For evenly dividing up batter
One large bowl For mixing
Small bowl For crumble
Whisk
2x 12 cup standard muffin tins
Non-stick Spray
For The Muffins
- 2 Large eggs
- 1 cup Granulated sugar
- 2 tbsp Baking powder
- 1 tsp Baking soda
- 1 tbsp Fresh ginger grated, or 1/4 teaspoon ground ginger
- 1/4 tsp Ground clove
- 1 stick Butter melted
- 1/4 cup Carrots Grated
- 1 3/4 cups Milk I used whole milk
- 2 1/2 cups All-purpose flour
For The Crumble
- 4 tbsp Unsalted butter softened
- 1/2 + 2 tbsp All-purpose flour
- 1/2 cup Dark brown sugar
- 1 tsp Ground cinnamon
- Pinch All-spice
For The Muffins
Pre-heat oven to 425 degrees F. Grease two 12 cup standard muffin tins, set aside.
In a large bowl, combine eggs, sugar, baking powder, baking soda, ginger, clove and melted butter.
Whisk to combine.
Add and combine freshly grated carrots.
Pour in milk., add baking powder, baking soda, and flour.
Fold to combine.
Evenly fill each cup about half way, using all the batter for all 24 cups.
For The Crumble
Add all ingredients into a bowl with hands or a fork. Evenly distribute among 24 cups.
Bake 11-12 minutes. Immediately remove from the oven.
Run an off set spatula around each muffin to carefully remove the muffin from the tin.
Allow muffins to cool completely or enjoy warm!