Description
Indulge in the delightful taste of Carrot Cake Muffins with Cream Cheese Glaze, a perfect treat to elevate your breakfast or snack time. These muffins capture the essence of classic carrot cake with their fluffy texture and rich, spiced flavor profile. Infused with warm notes of cinnamon and nutmeg, they are loaded with freshly grated carrots for natural sweetness. Topped with a luscious cream cheese glaze, these muffins are not only visually appealing but also incredibly satisfying. Whether you’re hosting a brunch or simply enjoying a cozy moment at home, these muffins are sure to impress!
Ingredients
Scale
- 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
- 4 ounces cream cheese – softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon milk
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners.
- In a large bowl, combine flour, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In another bowl, whisk together vegetable oil, eggs, and vanilla extract until smooth. Fold in grated carrots.
- Mix the wet ingredients into the dry ingredients until just combined.
- Fill each muffin liner about two-thirds full with batter and bake for approximately 20 minutes or until golden brown.
- To prepare the glaze, warm cream cheese in a microwave-safe bowl for about 30 seconds and mix in powdered sugar and vanilla extract. Add milk to adjust the consistency if necessary.
- Once cooled slightly, dip muffin tops into the cream cheese glaze.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast & Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (70g)
- Calories: 220
- Sugar: 14g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg