Tender, moist, and flavorful carrot cake-style muffins
In a medium bowl, place the flour, cinnamon, chopped nuts, and sugar and use a fork to incorporate.
Drizzle in the melted butter and use the fork (or your fingers to blend ingredients together). Set aside while making the muffins.
Preheat oven to 350F. Line a muffin pan with muffin liners.
Sift the flour, cinnamon, and baking powder in a medium bowl. Mix to incorporate.
In a large bowl, whisk together the sugar, molasses, and eggs until light and frothy.
Drizzle in the oil and water and whisk to combine.
Fold in the shredded carrots.
Fold in the flour mix.
Divide the batter between the muffin liner, 3/4 full (for 12 muffins), or all the way full (for 9 muffins).
Top each muffin with the streusel.
Bake for 20-24 minutes turning the pan halfway the baking time.