Make the streusel: Combine all of the ingredients except the vanilla and butter in the bowl of a stand mixer fitted with the paddle attachment (this can be done by hand if you don’t have a mixer) and mix on a low speed to combine. Add the vanilla and mix until evenly distributed. Toss in the butter and mix for about 1 minute (or use fingertips to break butter into dry mixture) or until the butter is incorporated, with no large chunks remaining.

Transfer to a covered container or resealable plastic gag. Refrigerate for at least 1 hour or up to 2 days or freeze for up to 1 month. Use the streusel while it is cold.

For the batter: Place the flour in a medium bowl. Sift in the baking soda, baking powder, and cinnamon. Add the salt and whisk together.

Combine the sugar and oil in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed for about 1 minute. Add the vanilla to the sugar mixture, and mix for 30 seconds to distribute evenly. Scrape down the sides and bottom of the bowl, add the eggs, and mix on low speed for about 1 minute, until just incorporated. Add the dry ingredients in 2 additions, mixing on low speed for 15 seconds after each, or until just combined.

Remove the bowl from the mixer stand and scrape the bottom of the bowl to incorporate any dry ingredients that may have settled there. Stir in the carrots. Transfer the batter to a covered container and refrigerate for a minimum of 30 minutes to let carrots soften. (Keller recommends refrigerating the batter for 36 hours or at least overnight. I have never had the time or foresight to do this, and I’m not sure it is a good idea to do this when using GF flour. I get great results without this long hold time, but I always do these GF.)

To bake the muffins: Preheat the oven to 425 degrees F. Line the muffin pan with muffin liners and spray the liners with nonstick spray. Spoon the batter evenly into the papers, stopping ¼ inch from the top. Sprinkle 3 rounded tablespoons of the streusel on top of each muffin and press gently into the batter. Place the pan in the oven, lower the oven temperature to 325 F and bake for 40 to 43 minutes, or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.

The muffins are best the day they are baked, but they can be wrapped individually in a few layers of plastic wrap or stored in a single layer in a covered container at room temperature for up to 3 days or frozen for up to 1 week.

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