Carrot Cake Muffins
Who can resist the charm of a moist, flavourful muffin? Especially when it’s a Carrot Cake Muffins that’s easy to make, budget-friendly, and absolutely delicious! Imagine the warm, spicy notes of cinnamon and nutmeg, and the natural sweetness of carrots, all coming together in a perfectly baked muffin. But we’re not stopping there! These little bundles of joy are topped with the creamiest, most luscious cream cheese frosting you’ve ever tasted.With ingredients that won’t break the bank and straightforward steps, you’ll have a batch of mouth-watering muffins ready in no time. Perfect for any occasion, from a cozy family gathering to a festive celebration, these carrot cake muffins are sure to impress.So, grab your apron and let’s get baking! Your taste buds are in for a treat with these delectable carrot cake muffins topped with the dreamiest cream cheese frosting. Happy baking!
Servings 8 muffins
Ingredients
For the Muffins:
- 2 cup self-raising flour
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2/3 cup brown sugar
- 3 eggs
- 1/3 cup unsalted butter
- finely grated carrots about 2-3 medium carrots
- 1 teaspoon vanilla extract optional
- handful of raisins optional
- handful of walnuts optional
For the Cream Cheese Frosting (Optional):
- 4 oz/113g cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
Instructions
For the Muffins:
- Preheat the oven to 350°F (175°C). Line a muffin tin with 8 muffin liners.
- In a medium bowl, cream together the butter and brown sugar.
- Next, mix in the flour, ginger, cinnamon, and nutmeg.
- Add in the eggs, and mix until smooth.
- Fold in the grated carrots until evenly distributed throughout the batter.
- Divide the batter evenly among the 8 muffin liners, filling each about two-thirds full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
For the Cream Cheese Frosting (Optional):
- In a medium bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, beating until the frosting is smooth and fluffy.
- Throw in the cream cheese and slowly beat until smooth but not runny. Stir in the vanilla extract until well combined.
To Frost the Muffins (Optional):
- Once the muffins are completely cool, use a spoon or the end or a piping nozzle and carefully make a hole in the centre of the muffins. Then carefully use a spatula or piping bag to frost the muffins with the cream cheese frosting.
- Serve and enjoy your delicious carrot cake muffins!
Notes
- Make sure the cream cheese and butter are fully softened for the smoothest frosting if using.
- Make sure to add the icing sugar to the butter first before adding the cream cheese to avoid a runny frosting.
- You can add a pinch of ground cloves or allspice to the batter for an extra flavour boost.
- These muffins can be stored in an airtight container in the refrigerator for up to 3 days. Bring them to room temperature before serving for the best flavour and texture.