Carrot Cake Muffins Recipe

This Carrot Cake Muffins recipe is a moist and spiced recipe, which is made with fresh carrots and a crunchy pecan streusel. It’s the perfect breakfast or brunch treat, ready in about an hour.

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Carrot Cake Muffins Recipe Ingredients

For the Streusel:

• 1/4 cup all-purpose flour
• 1/4 cup light brown sugar
• 1/3 cup chopped pecans
• 3/4 tsp. cinnamon
• Pinch of kosher salt
• 3 Tbsp. cold unsalted butter, cut into 1/2-inch pieces

For the Muffins:

• 1 1/4 cups all-purpose flour
• 1 1/2 tsp. cinnamon
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 2 large eggs
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 1/2 tsp. vanilla extract
• 1 1/3 cups finely grated fresh carrot (about 4 large carrots)

For the Icing:

• 1 Tbsp. unsalted butter, softened
• 2 oz. cream cheese, softened
• 1 1/2 cups powdered sugar
• 1 Tbsp. milk

How To Make Carrot Cake Muffins

1. Make the Streusel: In a medium bowl, stir together the flour, brown sugar, pecans, cinnamon, and salt for the streusel. Add the cold butter pieces and use your fingertips or a pastry blender to pinch and smear the butter into the mixture until it clumps together. Cover and chill in the refrigerator.
2. Prep Oven and Mix Batter: Preheat the oven to 375°F. Line a 12-cup muffin tray with paper liners. In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda, and salt for the muffins.
3. Combine and Bake: In a separate large bowl, whisk together the eggs, sugar, oil, and vanilla until smooth. Add the dry ingredients to the wet ingredients in two batches, whisking until just combined after each. Gently stir in the grated carrots.
4. Assemble and Bake: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the chilled streusel evenly over the batter in each cup. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean.
5. Cool and Make Icing: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the icing, combine the softened butter and cream cheese in a medium bowl and microwave in 10-second intervals until softened and smooth. Whisk in the powdered sugar and milk until well combined.
6. Garnish and Serve: Drizzle the icing over the cooled muffins and let it set for about 15 minutes before serving.

Recipe Tips

• How to get a perfect streusel topping? The secret is to use very cold butter, straight from the fridge, and to chill the finished streusel mixture while you prepare the batter. This helps it bake up crisp and crumbly, rather than melting into a paste.
• Why shred your own carrots? For the best, most moist muffins, it is essential to grate your own carrots from whole carrots using the fine holes of a box grater. The pre-shredded carrots sold in bags are very dry and will not add the same level of moisture.
• How do I prevent dense muffins? The most important rule for any muffin is to not overmix the batter once you add the dry ingredients. Stir only until you no longer see streaks of dry flour. A few lumps in the batter are perfectly fine.
• Can I make these ahead of time? Yes. You can bake the muffins and store them, un-iced, in an airtight container at room temperature for up to 2 days. The icing can also be made ahead and stored in the fridge; just let it soften and stir it well before using.

What To Serve With Carrot Cake Muffins

These muffins are a complete and delicious treat that are perfect on their own. They are a wonderful breakfast or afternoon snack served with:

• A hot cup of coffee or a chai latte
• A cold glass of milk
• A simple smear of butter

How To Store Carrot Cake Muffins

• Refrigerate: Because of the cream cheese icing, these muffins should be stored in the refrigerator. Place them in an airtight container. They will keep well for up to 5 days. For the best flavor, let them sit at room temperature for 15-20 minutes before serving.

Carrot Cake Muffins Nutrition Facts

• Serving: 1 muffin
• Calories: 390 kcal
• Carbohydrates: 48g
• Protein: 4g
• Fat: 21g
• Saturated Fat: 9g
• Sugar: 35g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Carrot-Thyme Soup with Cream Recipe
• Carrot Cake Cheesecake Recipe
• Creamy Carrot Soup Recipe