Description
Moist carrot cake muffins with optional cream cheese topping.
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- 2 large eggs
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) milk or buttermilk
- 1 ½ cups (150g) finely grated carrots
- 1 tsp vanilla extract
- ½ cup (60g) chopped walnuts or pecans (optional)
- ¼ cup (40g) raisins or shredded coconut (optional)
For Cream Cheese Topping (optional):
- 100g cream cheese, softened
- 2 tbsp (30g) butter, softened
- ½ cup (60g) powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a bowl.
- In another bowl, mix granulated sugar, brown sugar, eggs, oil, milk, and vanilla.
- Fold dry ingredients into wet ingredients until just combined.
- Stir in grated carrots, nuts, and raisins (if using).
- Spoon batter into muffin cups, filling ¾ full.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool muffins in the tin for 5 minutes, then transfer to a wire rack.
- For topping, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread on cooled muffins.
Notes
- Store muffins in an airtight container for up to 3 days.
- Freeze unfrosted muffins for up to 2 months.
- Replace buttermilk with ½ cup milk + ½ tbsp lemon juice if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: carrot cake muffins, easy muffin recipe, breakfast muffins