Streusel Top Carrot Muffins

This is my new favorite carrot muffin recipe! But then again, everything is good with a Streusel topping.....But really these are DELICIOUS! I am pretty sure fleur de sel is salt...so that is what I did. Also, I only did 1/4 cup of each sugar. I did buttermilk(aka soymilk with lemon juice) becasue I didn't have yogurt. but loved it so that is probably what I would do next time too.

*From "Top With Cinnamon"

For the Streusel Topping
1/4 cup + 1 tbsp all purpose flour
2 tbsp oat bran
2 tbsp brown sugar
1 tbsp sugar
pinch fleur de sel
2 tbsp butter
1/2 tsp cinnamon

For the Muffins
1 cup whole wheat flour
3/4 cup all purpose flour
1/4 cup oat bran
1 tsp baking powder
1/2 tsp baking soda
1 1/2 cups coarsely grated carrot (about 2 medium)
1 tsp fleur de sel
1/4 cup butter
1/3 cup brown sugar
1/4 cup sugar
1 tsp vanilla extract
1 1/2 tsp cinnamon
1 egg
1 cup low fat yogurt/ buttermilk

optional add ins : raisins, nuts, shredded coconut etc..

Combine all streusel topping ingredients together in a medium bowl. Rub the butter into the dry ingredients until the mixture is coarse, like cornmeal. Put this into the fridge while you make the muffin batter.

Preheat the oven to 350 degrees F and grease/ line a 12-muffin tin. Combine first 5 muffin ingredients in a medium bowl. Stir the grated carrots into this mixture and set aside. In a large bowl, cream the butter, sugars and vanilla. Beat in the egg and cinnamon. Add the yogurt/ buttermilk then the flour mixture alternately to the sugar mixture in 3 additions each. Don't over mix!

Spoon into the prepared muffin tin. The batter should be nearly at the top of the pan. Sprinkle the streusel mixture evenly over each muffin and press into the batter slightly.

Bake for 30-35 minutes until the tops of the muffins are well golden brown and a toothpick inserted into the center of a muffin comes out clean and dry.