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Bouchon Bakery Style Carrot Muffins

Prepare the batter the night before, and bake the muffins the next morning.

Ingredients

	Muffin Batter
180	grams (1 1/4 cups plus 2 tablespoons) all-purpose flour
3.1	grams (1/2 teaspoon plus 1/8 teaspoon) baking soda
1	gram (1/4 teaspoon) baking powder
2.3	grams (3/4 teaspoon plus 1/8 teaspoon) cinnamon
2	grams (1/2 teaspoon plus 1/8 teaspoon) kosher salt
3/4	cup sugar
1/2	cup canola oil
1/2	teaspoon vanilla bean paste, or pure vanilla extract
1	egg
212	grams (1 3/4 cups) shredded carrots
	Oat Streusel Topping
1/4	cup all purpose flour
1/3	cup old fashioned oats
2	tablespoons toasted wheat germ
3	tablespoons light brown sugar
1/8	teaspoon cinnamon
	Pinch of freshly ground nutmeg
	Pinch of kosher salt
1/8	teaspoon vanilla bean paste, or vanilla extract
1	ounce cold unsalted butter, cut into 1/4 inch pieces

Mix all dry ingredients
Mix all wet ingredients
Mix all together and stir in the shredded carrots.
Transfer the ingredients to a medium bowl, cover with plastic wrap, and refrigerate over night, and up to 36 hours.
At baking time, preheat the oven to 375 degrees F., and line a 12 cup muffin tin with 10 muffin papers, and spray them lightly with spray oil. Divide the batter among the 10 liners, and add some water to the other two muffin cavities.
Sprinkle each muffin with the streusel, and gently press it into the batter.
Bake the muffins for 25 minutes, until a toothpick inserted in the center comes out clean.
Cool in the pan for five minutes on a wire rack, and then remove the muffins from the pan and cool on a wire rack.
Store leftover muffins in an airtight container.
To Make the Streusel
Whisk together all of the ingredients except the vanilla and butter in the bowl of a stand mixer.
Add the vanilla and butter, and beat until the butter is incorporated and the mixture is mealy. Transfer to a small bowl, cover, and refrigerate for at least 2 hours, and up to two days. Use straight from the refrigerator.