Orange Carrot Cake Muffins
Easter is almost here and you know I had to make a batch of my orange carrot cake muffins! They are simply to die for! With the zesty orange flavour, and the perfectly spiced batter you will never go back to another carrot cake recipe! You can totally whip up a batch of muffins or turn these into a delicious cake pouring the batter into a cake pan! These are the perfect way to celebrate Easter and the pecan streusel topping and orange flavour makes these orange carrot cake muffins unlike any other! I can’t wait for you to try them!
Make My Orange Carrot Cake Muffins With Me ❤
What You’ll Need
These orange carrot cake muffins have very clean and wholesome ingredients which I’m sure you know by now is extremely important to me when baking and cooking! They’re so moist and flavourful, and packed with goodness! I use 0% greek yogurt and I find it is what contributes to their moistness, and keeps them far away from turning out dry! I spiced up your original carrot cake recipe by adding in the zesty orange flavour as well as a beautiful spice blend that just makes them perfect! I can’t wait for you to try these out! I’ll list out everything you’ll need below! Keep in mind if you want to keep these vegan/plant based you can easily swap out the eggs or apple sauce and the greek yogurt for coconut based yogurt!
Orange Carrot Cake Muffins
whole wheat flour or GF flour
baking powder
baking soda
cinnamon, nutmeg, allspice, ground cloves, cardamon
sea salt
greek yogurt coconut yogurt
avocado oil or coconut oil or olive oil
eggs or cup apple sauce
vanilla
maple syrup honey
fresh squeezed orange juice
orange zest
Fold Ins
shredded carrots
chopped walnuts
Pecan Streusel
slightly crushed pecans
melted grass fed butter or coconut oil
coconut sugar or brown sugar
ground flax or bran
cinnamon
Making the Orange Carrot Cake Muffins
You will want to start off these orange carrot cake muffins by adding all your dry ingredients together into a large bowl, you will be adding your wet ingredients to this later on! I start by adding in my flour, spice blend, baking soda, baking powder, and salt! The spice blend is what really sets these muffins apart from any other, trust me!! Mix this all together and set this aside while we prep our wet ingredients!
In another bowl begin by adding your greek yogurt, maple syrup, coconut oil (or your choice of oil), eggs or apple sauce, and your vanilla and mix this all together with a whisk or a mixer!
Once you have mixed this add in your freshly squeezed orange juice and orange zest!! Don’t be scared to add lots or however much you like! It makes these muffins so flavourful and moist! I’m telling you the orange favour is what makes these carrot cake muffins juts so delicious and unique!
Once you have added your orange juice and orange zest mix this all together and go ahead and add your wet ingredients to your dry ingredients! Fold this a couple times slightly mixing, then fold in your shredded carrots and walnuts! You can add in whatever else you like here to! I sometimes add cranberries or pecans instead of walnuts! Mix this until just combined!
Line a muffin tin, or prepare a cake pan if you are opting for the carrot cake version instead! I’ve tried it both ways and both ways are just delicious! I bake the carrot cake for about 33-35 minutes! Fill your muffin liners or cake pan and allow this to sit while we prepare are streusel topping! Add you chopped pecans, melted butter, bran or flax, cinnamon and coconut sugar together and mix until you get a crumble! Crumble this over top of your batter and voila! Into the oven they go! I bake the muffins for 16 minutes at 425 degrees and they turn out perfect!
The crumble topping should be slightly browned and crisp on top when they come out, you’ll smell this! It’s just delightful really! These orange carrot cake muffins are moist, flavourful, nourishing and zesty!! I can’t wait for you to try them out! They are a new favourite for sure!
Orange Carrot Cake Muffins
Orange Carrot Cake Muffins with Pecan Streusel
Ingredients
Dry Ingredients
- 1½ cups whole wheat flour or GF flour
- 1½ tsp baking powder
- ½ tsp baking soda
- 2 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- ½ tsp all spice
- ¼ tsp sea salt
Wet Ingredients
- 1 cup greek yogurt coconut yogurt
- ⅓ cup avocado oil or coconut oil
- 2 eggs ½ cup apple sauce
- 2 tsp vanilla
- ½ cup maple syrup honey
- ¼ cup fresh squeezed orange juice
- 3 tbsp orange zest
Fold Ins
- 2 cups shredded carrots
- 1 cup chopped walnuts
Pecan Streusel
- ½ cup slightly crushed pecans
- ¼ cup melted grass fed butter or coconut oil
- ⅓ cup coconut sugar or brown sugar
- ⅓ cup ground flax or bran
- 2 tsp cinnamon
Instructions
- Preheat oven to 425°
- Mix all your dry ingredients together in a large bowl and set this aside while you mix all your wet ingredients together. Use a whisk or a hand mixer! Add in your freshly squeezed orange juice and orange zest here too!
- Add your wet ingredients to your dry and slightly mix together, now fold in your shredded carrots and walnuts! Allow your batter to sit while you prepare your pecan streusel!
- Melt your butter or coconut oil, and mix this with your crushed pecans, coconut sugar, bran, and cinnamon
- Evenly fill your cupcake liners and cover each one with your pecan streusel! Bake for 16-18 minutes, or until just browned on top! I find 16 minutes the perfect time!
