Spiced Carrot Muffin with Demerara Crumble

With warm spices and autumnal flavors, these carrot muffins are a romantic fall morning delight.

When I go to bake, I frequently seek out projects with a fair amount of complexity, decoration, technique — so it’s not often I decide to bake a humble muffin. When I make a good one, though? I can’t stop eating them. I go to bed excited to have one with coffee the next morning. So maybe they don’t have the same sex appeal of a gâteau au chocolat or a pavlova, but it’s important to celebrate the simple comforts in life.

This recipe incorporates all warming spices and tenderness of a good carrot cake, with a level of richness that’s much more daytime appropriate (though I should admit, I have been known to eat cake for breakfast on many occasions). It’s very straightforward and requires no special equipment, so it’s a great beginner recipe. I like mine with dried fruit and nuts, which you can substitute in any combination you like, or omit entirely (but what fun is that?). I recommend making them on a Sunday, so they can brighten your mornings throughout the week.