Carrot Muffins with Crumb Topping

I am back from what feels like a very short vacation. Our vacation was filled with family, sunshine, warm weather and a lot of fun. What a treat to have a vacation in a warm climate area; when we live in Minnesota where the winters are cold and usually filled with snow. But it was not a warm welcome back to Minnesota. We came back to snow and slippery roads. The airport that we flew into is usually about a 2 hour trip from our home when the roads are good, but the trip home this time took us about 3 hours, so needless to say I am happy that are back home safe and sound.

 I made these carrot muffins as a treat for the kids just before we left on vacation. I decided on carrot muffins  for something different from the everyday muffin. We have enjoyed scones with carrots so I decided to try carrots in muffins. I added a crumb topping for a bit of extra sweetness. The muffins turned out moist and flavorful. By the time we got back the kids had eaten all of the muffins, so I am guessing they enjoyed them.

I am entered in the FriendsEAT 2012 Best Food Bloggers contest. If you like you can vote for me at
http://blog.friendseat.com/vote-best-food-blog-2012/

Carrot Muffins with Crumb Topping (Muffins adopted from cooks.com, Crumb Topping by Dawn)
Ingredients:
Muffins:
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
Pinch of ginger
Pinch of cloves
3/4 cup brown sugar
1 egg
1/2 cup buttermilk
1/3 cup oil
1/2 teaspoon vanilla
1 1/2 cups grated carrots
Crumb Topping:
1/2 cup flour
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon ginger
4 tablespoons butter
Directions:
Preheat oven to 400 degrees F. Grease muffin pans. For muffins measure dry ingredients into bowl. Stir dry ingredients into bowl. Stir with fork until mixed.  Beat together egg, milk, oil, and vanilla, stir in carrots. Pour into dry ingredients and stir just until blended.
For the topping add all ingredients into a small bowl and mix until all is blended.
Pour batter into muffin pans filling each about 2/3 full. Top each muffin with crumb topping and place in oven. Bake muffins for 15 to 17 minutes.

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