Description

Moist Carrot Cake Muffins with Cream Cheese Topping are soft, warmly spiced, and packed with freshly grated carrots for the perfect easy recipe to enjoy as a quick breakfast, brunch treat, healthy snack, dessert idea, or cozy homemade food idea. Each muffin has the flavor of classic carrot cake in a simple grab-and-go form, finished with a creamy tangy topping that makes every bite feel bakery-worthy.

Ingredients

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

2 large eggs

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup neutral oil

1 teaspoon vanilla extract

1 1/2 cups finely grated carrots

1/2 cup chopped walnuts or pecans

1/3 cup raisins

6 ounces cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 tablespoon milk or cream

Instructions

1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

3. In a separate bowl, whisk eggs, brown sugar, granulated sugar, oil, and vanilla until smooth.

4. Add the wet ingredients to the dry ingredients and stir gently until almost combined.

5. Fold in the grated carrots, walnuts or pecans, and raisins until evenly distributed.

6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

7. Beat cream cheese, powdered sugar, vanilla, and milk or cream until smooth and thick.

8. Spoon or pipe a small amount of cream cheese topping over each muffin.

9. Bake for 20 to 24 minutes, or until the muffin portion is set and a toothpick comes out with a few moist crumbs.

10. Cool in the pan for 10 minutes, then transfer to a wire rack before serving.

Notes

Do not overmix the batter after adding the flour. Stir only until the ingredients come together, because overmixing can make the muffins dense instead of soft and moist.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Muffins
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 286
Sugar: 21g
Sodium: 218mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 48mg

Keywords: moist carrot cake muffins, carrot cake muffins with cream cheese topping, easy muffin recipe, quick breakfast, brunch treat, healthy snack, dessert idea, breakfast ideas, food ideas