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
Ingredients
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
Directions
This recipe was created by Local Roots Recipe Contributor Sachi Nagase / @bothand.nyc
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