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!
Servings: 12 muffins
Calories: 307kcal
Equipment
- Mixing bowls
- Measuring cups
- measuring spoons
- whisk
- Rubber spatula
- Muffin tin
- Muffin liners
Ingredients
- 1 1/2 cups flour
- 1 1/3 cup light brown sugar
- 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
Cream Cheese Glaze
- 4 ounces cream cheese – softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 Tablespoon milk
Instructions
- Preheat your oven to 350ºF. Line a muffin tin with paper liners and set aside.
- In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt.1 1/2 cups flour, 1 1/3 cup light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder
- Add the oil, eggs and vanilla to the bowl and whisk into a smooth, thick batter. Fold in the carrots.1/2 cup vegetable oil, 2 eggs, 1 Tablespoon vanilla extract, 2 cups grated carrots
- Scoop the muffin batter into the paper cupcake liners, filling them about ⅔ of the way full.
- Bake the muffins for 20 minutes. The tops of the muffins will be golden brown and they will spring back to the touch. Let the muffins cool for 5 minutes in the pan then move them to a cooling rack.
- Add the cream cheese to a microwave-safe bowl and heat for about 30 seconds. It should be soft and warm.4 ounces cream cheese – softened
- Stir the powdered sugar and vanilla into the glaze then mix in the milk. Add a little more milk to thin the glaze as desired. You don’t want it to be too runny but it should be the consistency of yogurt.1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, 1 Tablespoon milk
- Dip the top of each muffin into the cream cheese glaze then place them back on the cooling rack. Garnish with chopped pecans, shredded coconut, a sprinkle of cinnamon, or leave plain!
Nutrition
Serving: 1serving | Calories: 307kcal | Carbohydrates: 44g | Protein: 3g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 205mg | Potassium: 162mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3733IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg