Carrot Cake Muffins

Carrot Cake Muffins

 Kristina Vanni

  • Total: 40 mins
  • Prep: 20 mins
  • Cook: 20 mins
  • Yield: 12 muffins (12 servings)

Whip up a batch of carrot cake muffins and weekend brunch will never be the same! It's always fun to transform favorite desserts into wholesome breakfast treats. These muffins are packed with grated carrots, golden raisins, and chopped pecans. Not to mention a whole host of warm spices like cinnamon, ginger, nutmeg and allspice. There is even freshly squeezed orange juice mixed into the batter. Just another reason these muffins are perfect for breakfast.

Instead of a thick cream cheese frosting as would be expected on a classic carrot cake, these muffins are topped with a drizzle of a cream cheese glaze. It's the perfect way to add that signature flavor without weighing down the muffins.

They are perfect when served with a morning coffee, a glass of freshly squeezed orange juice, or even a Sunday brunch mimosa! If you really want to take your carrot cake obsession to another level make carrot cake pancakes.

Ingredients

  • For the Muffins:
  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup firmly-packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup freshly-squeezed orange juice
  • 1/3 cup vegetable oil
  • 1 cup lightly-packed grated carrots
  • 1/2 cup golden raisins
  • 1/2 cup chopped pecans
  • For the Cream Cheese Glaze:
  • 4 ounces cream cheese (softened)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 400 F. Lightly grease a standard 12-well muffin pan. Alternately, line the pan with paper muffin cups, and grease the cups.

    Carrot Cake Muffins
     Kristina Vanni
  2. In a medium bowl, combine flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, allspice, and salt.

    Carrot Cake Muffins
     Kristina Vanni
  3. In another medium bowl whisk together the eggs, orange juice and oil.

    Carrot Cake Muffins
     Kristina Vanni
  4. Stir the wet ingredients into the dry ingredients.

    Carrot Cake Muffins
     Kristina Vanni
  5. Fold in the grated carrots, golden raisins, and chopped pecans, stirring to combine.

    Carrot Cake Muffins
     Kristina Vanni
  6. Divide batter evenly among the muffin cups. Bake until a toothpick inserted in the center of the muffins comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.

    Carrot Cake Muffins
     Kristina Vanni
  7. Transfer muffins to a wire rack to cool.

    Carrot Cake Muffins
     Kristina Vanni
  8. For the glaze, combine the cream cheese and powdered sugar until smooth. Add the milk and vanilla and mix until combined and the desired drizzling consistency is achieved.

    Carrot Cake Muffins
     Kristina Vanni
  9. Drizzle the glaze over the cooled muffins.

    Carrot Cake Muffins
     Kristina Vanni
  10. Enjoy!

Tip

  • When preparing the cream cheese glaze, start by combining the softened cream cheese with the powdered sugar. The mixture will be thick. Gradually add the milk, just a little bit at a time, and mix until the desired drizzling consistency is achieved. If you accidentally add too much, don't worry, A thin drizzle can easily be fixed by adding a bit more powdered sugar to thicken.