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Carrot Cake Muffins

Carrot cake muffins recipe
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4 from 2 reviews

This carrot cake muffins recipe is a showstopper! The muffins are moist and spiced, topped with a tangy cream cheese drizzle.

Ingredients

Scale

For the muffins

  • 1 3/4 cups [245 g] all-purpose flour
  • 1/2 cup [100 g] light brown sugar
  • 1/3 cup [67 g] granulated sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 2 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped pecans (or raisins)*
  • 2 eggs
  • 2/3 cup applesauce
  • 1/3 cup vegetable oil
  • 1/2 tablespoon vanilla extract
  • 2 cups peeled and grated carrots (4 to 5 medium)

For the glaze

  • 3 tablespoons cream cheese
  • 1/2 cup powdered sugar
  • 1/2 teaspoon milk

Instructions

  1. Preheat the oven to 400°F. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. In a large bowl, whisk the flour, light brown sugar, granulated sugar, cinnamon, cloves, allspice, nutmeg, baking powder, and kosher salt. Stir in the chopped pecans.
  3. In a separate medium bowl, whisk the eggs, then whisk in the applesauce, vegetable oil, and vanilla extract until smooth. Stir in the carrots with a spatula. Add the dry ingredients into the wet ingredients and mix with a spatula until a thick, smooth batter forms. 
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top. 
  5. Bake the muffins for 23 to 25 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. 
  6. To make the glaze, place the cream cheese in a glass measuring cup or bowl and microwave for about 20 seconds until warm (alternatively, warm it in a small saucepan over medium low heat on the stovetop). Stir in the powdered sugar and milk and mix until a drizzlable glaze forms. Use a fork to drizzle it over the muffins. (If making the muffins in advance, store them un-iced and refrigerated; add the drizzle directly before serving.)
  7. Eat the muffins immediately. Or, store at room temperature in a sealed container lined with a paper towel to absorb extra moisture, about 2 days if iced or 4 days if un-iced. Store refrigerated for up to 1 week or more (allow to come to room temperature before serving). The glaze becomes soft during storage**, but it holds its shape. You can also store frozen without glaze for up to 3 months.

Notes

*If you love raisins in a carrot cake, you can use them instead of pecans: or use 1/2 cup of both!

**For an alternative, try this easy Maple Glaze which holds up better during storage.

Find it online: https://www.acouplecooks.com/carrot-cake-muffins/