Description
These carrot cake muffins are moist, fluffy, and filled with warm spices, grated carrots, and optional add-ins like raisins or nuts. Topped with a delicious cream cheese glaze, they make a perfect breakfast or dessert treat.
Ingredients
- 1 and 3/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/4 cup applesauce
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins (optional)
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1–2 tablespoons milk
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, combine sugar, brown sugar, and oil. Add eggs, applesauce, and vanilla extract, and mix until smooth.
- Stir in the grated carrots and crushed pineapple.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in nuts and raisins if using.
- Divide the batter evenly among muffin cups, filling about 3/4 full.
- Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
- Remove muffins from oven and let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- For the glaze, beat cream cheese and powdered sugar together until smooth. Add milk 1 tablespoon at a time until desired consistency is reached.
- Drizzle the cream cheese glaze over the cooled muffins before serving.
Notes
- You can omit raisins or nuts based on preference.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Glaze can be adjusted to desired thickness by varying the milk amount.
- Use freshly grated carrots for best texture and moisture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 19g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
