Description
Indulge in the delightful flavors of Carrot Cake Muffins with Cream Cheese Glaze, a perfect blend of comfort and convenience. These muffins capture the essence of classic carrot cake, offering a fluffy texture and rich taste enhanced by warm spices and sweet carrots. Ideal for breakfast, brunch, or as a tasty snack, they are adorned with a creamy glaze that not only enhances their flavor but also adds an inviting visual appeal. Whether you’re hosting a casual gathering or celebrating a festive occasion, these muffins will surely impress everyone.
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. Line a muffin tin with paper liners.
- In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt.
- In another bowl, mix vegetable oil, eggs, and vanilla extract until smooth. Combine with dry ingredients to form a thick batter.
- Fold in grated carrots until evenly distributed.
- Fill muffin liners two-thirds full with the batter and bake for about 20 minutes or until golden brown and springy to touch.
- Allow muffins to cool for five minutes before transferring them to a cooling rack.
- For the glaze, heat cream cheese in the microwave until soft; mix in powdered sugar, vanilla extract, and milk until smooth.
- Dip each muffin top into the glaze before placing them back on the rack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 205
- Sugar: 14g
- Sodium: 175mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg