Maple Carrot Apple Muffin with Coconut Streusel

February 22, 2021

This carrot cake inspired, lightly sweet muffin is super moist and tender with the addition of grated carrot and apple in the batter. Warm spices liven up the flavor and the coconut streusel on top is textural bliss. Make a batch on Sunday and you’ll have breakfast for the week!

Makes 12 muffins


For the muffins:

½ cup (about 1) finely grated farm fresh apple 

½ cup (about 1) finely grated carrot 

7 tablespoons unsalted butter, room temperature

½ cup granulated sugar

1 large Local Roots pasture raised egg

4 tbsp. Maple syrup

2 ¼ cups all-purpose flour

4 tsp. Baking powder

½ tsp. Salt

1 tsp. Cinnamon

¼ tsp. Nutmeg

½ tsp allspice

¾ cup milk

For the streusel topping:

2 tbsp. Cold cubed butter

2 tbsp. Sugar

2 tbsp. All purpose flour

2 tbsp. Unsweetened shredded coconut 


  1. Preheat the oven to 375°F. 
  2. Generously butter a standard 12 cup muffin tin with butter, or line with muffin papers.
  3. For the topping, pinch the butter into the dry ingredients using your fingers. Mix until you have coarse crumbs. Set the crumble aside.
  4. Sift together the flour, baking powder, salt, cinnamon, nutmeg, and allspice. Set aside.
  5. Beat the butter and sugar together until smooth and fluffy.
  6. Add the egg and mix well.
  7. Add the maple syrup and stir. 
  8. Add the apple and carrot and mix together. 
  9. Finally, add half of the flour mixture to the batter and mix until almost incorporated. Then add half the milk and mix. Repeat by adding the rest of the flour mixture and finally, the rest of the milk. Do not over mix the batter. 
  10. Spoon the batter into the muffin tins all the way to the rim, and top with the coconut streusel. 
  11. Bake for 20 minutes or until a cake tester comes out clean from the middle. 
  12. Remove from the tins and let cool. 

This recipe was created by Local Roots Recipe Contributor Sachi Nagase /

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