Carrot Cake Muffins with Cream Cheese Glaze

These Carrot Cake Muffins with Cream Cheese Glaze are super fluffy and moist and feature all the sweet, cinnamon flavor you love in classic carrot cake!

Carrot Cake Muffins With Cream Cheese Glaze Recipe

Freshly grated carrots, cinnamon, and nutmeg combine to create a perfectly spiced batter for these carrot cake muffins. Then, we top them with a signature cream cheese glaze and chopped pecans. Fluffy and sweet, they’re perfect for make-ahead breakfasts, snacks, or desserts!

If you love carrot cake and want something a little more indulgent, be sure to try my Soft-Baked Carrot Cake Cookies, Carrot Cake Cupcakes with Cream Cheese Frosting, and Simple Carrot Cake Recipe.

Ingredients for Carrot Cake Muffins With Cream Cheese Glaze

To print: see recipe card below

Muffins

• 1 1/2 cups all-purpose flour – Feel free to substitute a 1:1 all-purpose gluten-free flour if you need these muffins to be gluten-free.
• 1 1/3 cups light brown sugar – The brown sugar keeps the cake nice and moist while adding a subtly sweet flavor.
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups grated carrots – For the best taste and texture, make sure to use whole carrots, not pre-shredded carrots.

Cream Cheese Glaze

• 4 ounces cream cheese – Use full-fat, brick-style cream cheese, not cream cheese from a tub.
• 1/2 cup powdered sugar (confectioner’s sugar)
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk

Variations

• Consider adding raisins to the batter for extra flavor and texture.
• Try adding chopped pecans or walnuts to the muffin batter. Or, sprinkle them on top of the cream cheese glaze for a more traditional carrot cake taste.
• Use dairy-free cream cheese and plant-based milk to keep these carrot cake muffins dairy-free.

How To Make This Carrot Cake Muffins Recipe With Cream Cheese Glaze 

1. Prepare: Before you begin, preheat your oven to 350 degrees Fahrenheit. Then, line a muffin tin with muffin liners, and set it aside.
2. Mix the dry ingredients: Whisk the flour, baking powder, baking soda, brown sugar, cinnamon, nutmeg, and salt in a large bowl.
3. Add the wet ingredients: Whisk in the oil, eggs, and vanilla to create a smooth, thick batter. Be careful not to overmix! Then, fold in the carrots.
4. Portion: Scoop the muffin batter into the prepared muffin tin, filling each cavity about 2/3 of the way full.
5. Bake: Transfer the muffins to the oven, and bake for about 20 minutes or until a toothpick inserted into the center comes out clean. The tops will be golden brown and spring back to the touch.
6. Cool: Allow the muffins to cool in the pan for five minutes. Then, transfer them to a wire rack to cool completely.
7. Prepare the glaze: heat the cream cheese in the microwave for about 30 seconds or until warm and soft. Stir in the powdered sugar, vanilla, and milk.
8. Top the muffins: Dip the top of each muffin into the cream cheese glaze. Then, enjoy, or garnish with chopped pecans, shredded coconut, or a sprinkle of cinnamon! 

Did you make these Carrot Cake Muffins with Cream Cheese Glaze? Be sure to leave a rating and a comment below! 

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