Carrot Cake Muffins Recipe
Soft and fluffy muffins are filled with fresh grated carrots and sweet warming spices. Top these easy to make carrot muffins with a sweet and tangy cream cheese icing for muffins that taste just like carrot cake.
Equipment
- 1 - 2 12 ct muffin pans
- whisk, flexible spatula or spoon for mixing
Ingredients
Carrot Cake Muffins
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground all spice
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (120 ml) neutral baking oil or melted butter
- ½ cup (100 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10ml) vanilla extract
- ½ cup (120 ml) buttermilk or milk, room temperature
- 1½ cups shredded carrots
Cream Cheese Glaze
- 4 oz. (113 g) cream cheese, room temperature
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 1 - 2 tablespoons milk, as needed
- 2 - 3 tablespoons chopped nuts, optional and to taste
Instructions
- Preheat the oven to 425 F (218 C) for at least 30 minutes before baking. Line (2) 12 ct. muffin pans with cupcake liners.
- Add the flour, baking powder, cinnamon, ginger, cloves, allspice, nutmeg and salt to a mixing bowl.2 cups (240 g) all purpose flour , 1 tablespoon baking powder, 1 teaspoon ground cinnamon , ½ teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground all spice , ¼ teaspoon ground nutmeg, ¼ teaspoon salt
- In another bowl whisk the oil and sugars until smooth and well combined. Once smooth and well combined whisk in the eggs, buttermilk and vanilla extract until smooth and well combined.½ cup (120 ml) neutral baking oil or melted butter, ½ cup (100 g) light brown sugar , ½ cup (100 g) granulated sugar , 2 large eggs, room temperature, 2 teaspoons (10ml) vanilla extract , ½ cup (120 ml) buttermilk or milk, room temperature
- Stir the dry ingredients into the wet until just combined, then stir in the grated carrots. Do not overmix. A few flour streaks is fine. For more bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the carrot cake muffin batter into each of the muffin liners, alternating every other cup.1½ cups shredded carrots
- Bake the muffins at 425 F (218 C) for 8 minutes. Then reduce the temperature to 375 (190 C) and bake for an additional 9 - 11 minutes. Do not open the oven during this time. Just reduce the oven temperature and check the muffins after baking the muffins for about 9 minutes at the reduced temperature (after about 17 minutes of baking). The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs or when a finger pressed gently into the center of the muffins quickly bounces back. Cool the carrot muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature.
- If you would like to top with the cream cheese glaze, mix the cream cheese with powdered sugar, vanilla extract, and milk until smooth and well combined. Top each of the cooled muffins with the cream cheese icing and a few chopped nuts and enjoy.4 oz. (113 g) cream cheese, room temperature, 1 cup (120 g) powdered sugar, ½ teaspoon vanilla extract , 1 - 2 tablespoons milk, as needed, 2 - 3 tablespoons chopped nuts, optional and to taste
Notes
Store: Place the carrot muffins in an airtight container at room temperature for up to 5 days. If any muffins are topped with the suggested cream cheese icing, they must be stored in the fridge for up to 5 days.
Tip: Grate the carrots using a box grater. To make the best cakey carrot muffins skip the shredded carrots from the store and grate whole carrots instead. Use the smaller holes on the box grater.
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