Yield: 12 muffins

Carrot Cake Muffins Recipe

Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Carrot Cake Muffins--a moist and sweet breakfast treat! Topped with cream cheese frosting and walnuts, these easy to make muffins are the best way to start your day.
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You're going to love eating these Carrot Cake Muffins for breakfast. Especially since they are topped with a cream cheese frosting and walnuts!

Ingredients

For the muffins:

  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ⅛ teaspoon ginger
  • ⅛ teaspoon cloves
  • 1 cup shredded carrots

For the topping:

  • 2 Tablespoons unsalted butter, softened
  • 2 oz cream cheese, softened
  • ½ teaspoon vanilla extract
  • 1 cup powdered sugar
  • 2 teaspoons milk
  • ½ cup chopped walnuts

Instructions

  1. Preheat oven to 350°F. Spray muffin tin with baking spray. Set aside.
  2. In a large bowl, mix the sugar, oil and eggs together. Add in flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and cloves. Mix until fully combined. Fold in carrots.
  3. Using a large cookie scoop, fill muffin tin with batter about ⅔ full each. You should get 10-12 muffins.
  4. Bake for 20-24 minutes. Remove from pan and cool completely.
  5. For the frosting, beat the butter, cream cheese, vanilla, sugar and milk until smooth and fluffy. Drizzle over each muffin and add a sprinkle of the chopped walnuts. Serve and enjoy!

Notes

  • Spray a muffin tin with baking spray. You don't need to use liners for these muffins!
  • If your batter is really thick, don't worry, it should be! Don't overbeat it.
  • Use a large cookie scoop (I like this one) to portion out your muffin batter so they are even. This recipe makes 10-12 muffins!
  • Let your muffins cool COMPLETELY before adding the glaze!
  • Store muffins in an airtight container in the refrigerator for best results. You'll want to keep that cream cheese frosting chilled. If you're skipping the icing, you can store these at room temperature.

    • Nutrition Information:

    Yield:

    12

    Serving Size:

    1 muffin
    Amount Per Serving: Calories: 302Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 41mgSodium: 107mgCarbohydrates: 36gFiber: 1gSugar: 26gProtein: 3g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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