Description
Delightfully moist and flavorful carrot cake muffins packed with warm spices, shredded carrots, and topped with a luscious cream cheese glaze. Perfect for breakfast, brunch, or a sweet snack, these muffins combine the classic tastes of carrot cake in convenient, individual portions.
Ingredients
Muffin Batter
- 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 allspice
- 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 (10 ml) vanilla bean paste
- 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 bean paste
- 1 – 2 tablespoons milk, as needed
- 2 – 3 tablespoons chopped nuts, optional and to taste
Instructions
- Prepare: Preheat your oven to 425°F (218°C) and allow it to heat for at least 30 minutes. Line two 12-count muffin pans with cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, cinnamon, ground ginger, cloves, allspice, and salt until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the baking oil and both sugars until smooth and well combined. Add the eggs, buttermilk, and vanilla bean paste, whisking thoroughly until the mixture is smooth and homogeneous.
- Combine Batter: Gently stir the dry ingredients into the wet mixture until just combined; be careful not to overmix. Then fold in the shredded carrots evenly throughout the batter.
- Fill Muffin Pans: For a bakery-style look, alternate filled and unfilled muffin wells. Using a 3-tablespoon cookie scoop, distribute the batter evenly among the lined muffin cups.
- Bake: Bake the muffins at 425°F (218°C) for 8 minutes. Without opening the oven, reduce the temperature to 375°F (190°C) and continue baking for an additional 9-11 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs, or by gently pressing the muffin to see if it springs back.
- Cool the Muffins: Let the muffins cool in the pan for 5-10 minutes. Then carefully remove and transfer them to a wire rack to cool completely to room temperature.
- Prepare the Glaze: In a small bowl, beat together the cream cheese, powdered sugar, vanilla bean paste, and 1-2 tablespoons of milk until smooth and creamy. Adjust milk quantity as needed for spreading consistency.
- Glaze the Muffins: Once muffins are fully cooled, top each with a generous amount of the cream cheese glaze. Optionally, sprinkle chopped nuts on top for added texture and flavor.
- Serve and Enjoy: Enjoy these carrot cake muffins fresh or store them in an airtight container for up to three days.
Notes
- Do not overmix the batter to keep the muffins tender and moist.
- If you prefer, you can substitute buttermilk with regular milk plus a teaspoon of lemon juice or vinegar.
- For a nut-free version, simply omit the chopped nuts in the glaze.
- Muffins can be stored in the refrigerator to keep the cream cheese glaze fresh.
- Make sure to preheat the oven thoroughly for the best rise and texture.
