Carrot Cake Muffins with Crumble Topping

Crumble:

Combine all the crumble ingredients in a small bowl and using your fingers, mix together until it resembles coarse wet sand. Set aside.

Muffins:

Preheat oven to 425 F. Line cupcake pans with paper cups.

In a large bowl, whisk together the flour, sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.

In a separate bowl, whisk the melted butter, sour cream, eggs, and vanilla.

Add the wet ingredients to the bowl of dry ingredients and mix until almost combined. Then fold in the shredded carrots just until incorporated.

Cover the bowl with a towel and allow the batter to rest for 15 minutes.

Use a cookie scoop to fill the cupcake liners. Sprinkled the crumble on top of each muffin.

Bake for 7 minutes at 425 F, then keep the muffins in the oven, and turn the temperature down to 350 F and bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.

Optional: Top with a cream cheese glaze!