Carrot Cake Muffins Recipe

4.60 from 5 votes

Carrot Cake Muffins Recipe

Carrot cake muffins are filled with naturally sweet shredded carrots, and topped with a brown sugar crumb topping and cream cheese glaze.

To adjust the servings in this recipe, click on the number next to servings.

Prep Time45

Cook Time20

Total Time1 5

Course: Breakfast, Brunch

Keyword: Easter, easy breakfast recipe, easy muffins, easy snack, Holiday recipe

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $5.00

Equipment

Muffin Pan
Muffin Pan Liners
Mixing Bowls

Ingredients

Streusel Topping:

1/3 cup all-purpose flour
3 tablespoons packed light brown sugar
3 tablespoons granulated sugar
pinch salt
4 tablespoons unsalted butter, melted

Muffins:

2 large Eggs
1 cup packed light brown sugar
1/2 cup cooking oil (like vegetable, avocado, grapeseed, or olive oil)
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups all-purpose flour
1 1/2 cups finely shredded carrots (see note)
1/3 cup raisins (optional)
1/3 cup chopped walnuts (optional)

Cream Cheese Glaze:

4 ounces cream cheese, softened (use block cream cheese, not the whipped variety that comes in a tub)
1/2 cup powdered sugar
2 tablespoons milk
1 teaspoon pure vanilla extract

Instructions

Preheat oven to 350°F / 177°C. Line a muffin tin with paper liners and spray it lightly with nonstick spray.
Start by making the streusel topping. In a small bowl, stir together 1/3 cup flour, 3 Tablespoons brown sugar, granulated sugar, and a pinch of salt. Pour the melted butter over top and use a fork to mash everything together until even. Refrigerate the streusel until you’re ready to use it.
In a large mixing bowl whisk together the eggs, 1 cup light brown sugar, and oil until smooth and frothy. Sprinkle the cinnamon, baking soda, and baking powder over the top and then whisk well until no dry spots remain. Add 1 1/2 cups of flour and stir gently just until the flour is evenly incorporated (don’t over mix).
Gently mix in the carrots, walnuts, and raisins.
Fill the muffin tin with batter, about 2/3 of the way to the top. Remove the streusel from the refrigerator and crumble it over the muffins.
Bake until a tester inserted in the center comes out clean, 20 to 22 minutes.
While the muffins bake, use a hand mixer or standing mixer to beat the cream cheese until very smooth. Add the sugar, milk, and vanilla. Beat everything together, starting on low and increasing the speed, until the glaze is very smooth and glossy.
When the muffins are done baking, let them cool for about 5 minutes and then drizzle with glaze. If not serving right away, wait to add the glaze until right before serving.

Notes

Carrots - Use the fine side of a box grater to shred the carrots so the pieces are small and cook to very tender in the muffins. Larger pieces of grated carrots won’t be as tender as those that have been grated more finely.

Storing - Store these for 2 to 3 days in an airtight container in the refrigerator or freeze for up to 3 months. If you plan on freezing the muffins, freeze them right in the muffin tin so that the streusel stays intact. Once they are frozen solid (4 to 5 hours), transfer them to a well-sealed freezer-safe bag. Thaw for 24 hours at room temperature. Wait to add the cream cheese glaze until right before serving.

Nutrition