Carrot Cake Muffins with Cream Cheese Icing Recipe
These Carrot Cake Muffins with Cream Cheese Icing are moist, flavorful, and packed with warm spices and fresh grated carrots. Perfectly sweetened with brown and granulated sugar, these muffins offer a delightful texture with optional chopped nuts. Topped with a creamy, tangy cream cheese frosting and a sprinkle of cinnamon, they make an ideal breakfast treat or afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger (optional)
- ½ tsp salt
Wet Ingredients
- 2 large eggs
- ½ cup light brown sugar (packed)
- ¼ cup granulated sugar
- ½ cup vegetable oil (or melted coconut oil)
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- 1 ½ cups finely grated carrots (about 2 medium carrots)
- ½ cup chopped walnuts or pecans (optional)
Cream Cheese Icing
- 4 oz cream cheese, softened
- 2 tbsp unsalted butter, softened
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- Pinch of salt
- Ground cinnamon (for sprinkling)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease it well to prepare for baking the muffins.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground ginger if using, and salt to evenly distribute the leavening agents and spices.
- Whisk Wet Ingredients: In a large mixing bowl, whisk the eggs with both sugars, vegetable oil, unsweetened applesauce, and vanilla extract until the mixture is smooth and slightly fluffy, ensuring the sugars are well dissolved.
- Combine: Gradually add the dry ingredients into the wet mixture and stir gently just until combined. Carefully fold in the finely grated carrots and chopped nuts if using, making sure not to overmix to keep muffins tender.
- Fill Muffin Cups: Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full for proper rising and shape.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted in the center of a muffin comes out clean. After baking, let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Make Cream Cheese Icing: Using a hand mixer or whisk, beat the softened cream cheese and butter together until smooth and creamy. Add the powdered sugar, vanilla extract, and a pinch of salt, then beat again until the icing is fluffy and spreadable.
- Frost & Sprinkle: Once the muffins have fully cooled, pipe or spread the cream cheese icing on top of each muffin. Finish by lightly dusting with ground cinnamon to add extra flavor and a decorative touch.
Notes
- For a dairy-free version, substitute the cream cheese and butter with plant-based alternatives.
- Make sure muffins are completely cool before frosting to prevent the icing from melting.
- Feel free to omit nuts for a nut-free option or replace them with seeds like pumpkin or sunflower for added texture.
- Leftover muffins can be stored in an airtight container in the fridge for up to 4 days.
- To freeze, place unfrosted muffins in a freezer bag for up to 3 months; thaw and frost before serving.
Keywords: carrot cake muffins, cream cheese icing, carrot muffins, spiced muffins, breakfast muffins, easy muffin recipe
