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A close-up of a frosted cupcake with a luscious cream cheese glaze in the foreground, while a few unfrosted carrot cake muffins blur softly in the background. The frosting is creamy and white, contrasting with the golden brown cupcakes set on a light textured surface.
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Carrot Cake Muffins

Yield: 12 muffins
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
These carrot cake muffins bring all the flavor of the beloved dessert in a simple, snackable form.
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Ingredients

For the muffins:

  • 1 3/4 cups (210 g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup (100 g) granulated sugar
  • 1/2 cup (100 g) firmly packed light brown sugar
  • 1/4 cup (56 g) unsalted butter, melted and slightly cooled
  • 1/4 cup (60 ml) vegetable oil
  • 2 large eggs
  • 1/2 cup (120 ml) buttermilk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (150 g) finely shredded carrots
  • 1/2 cup (60 g) chopped pecans (or walnuts)

For the cream cheese glaze:

  • 4 ounces (113 g) cream cheese, at room temperature
  • 1/2 cup (55 g) confectioners’ sugar
  • 2-3 tablespoons (30-45 ml) milk or cream
  • 1/2 teaspoon vanilla extract

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Instructions
 

To make the muffins:

  • Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with liners or lightly grease it.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
  • In a large bowl, whisk together the sugars, melted butter, oil, eggs, buttermilk, and vanilla until smooth.
  • Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Fold in the shredded carrots and pecans.
  • Divide the batter evenly among the muffin cups. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

To make the cream cheese glaze:

  • Mix together the cream cheese, confectioner's sugar, 2 tablespoons of milk (or cream), and vanilla until smooth. Add more milk (or cream) as needed to get the desired consistency.
  • Drizzle, dip, or spread over the cooled muffins.

Notes

  • Store unglazed muffins in an airtight container at room temperature up to 2 days. 
  • Refrigerate glazed muffins up to 5 days.
Author: Jennifer McHenry
Course: muffins
Cuisine: American
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