These Carrot Cake Muffins are your ticket to a sweet and slightly spiced breakfast treat that feels like a hug in a muffin wrapper. With their moist texture and creamy glaze, they’re perfect for both a cozy morning at home or an elegant brunch spread.
Flour, baking powder, and baking soda are the backbone of these muffins, providing structure and lift. The salt enhances the flavors of the other ingredients. We’re using cinnamon and nutmeg to give the muffins that classic carrot cake warmth.
Granulated sugar and brown sugar work together to sweeten the muffins, while the brown sugar adds a bit of moisture and a richer flavor. Eggs help bind the ingredients and give the muffins their fluffiness. Vegetable oil contributes to the moist texture, and applesauce provides additional moisture without the fat. A splash of vanilla extract rounds out the flavors.
The star of the show, carrots, bring natural sweetness and moisture, while optional walnuts add a nice crunch. For the glaze, softened cream cheese and butter create a silky base, with powdered sugar and vanilla adding sweetness and flavor.
These muffins are delightful on their own, but you can pair them with a dollop of whipped cream for a fancier touch. For a balanced breakfast, serve alongside a fresh fruit salad or a creamy yogurt parfait. They also make a great addition to a brunch spread with scrambled eggs and crispy bacon.
First, preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. This ensures your muffins bake evenly and don’t stick to the pan. While the oven heats up, grab a medium bowl and whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This dry mix is your muffin’s foundation.
In a larger bowl, beat together the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until they’re well combined. You’re looking for a smooth, cohesive mixture here. Gradually add your dry ingredients to this wet mix, stirring gently until they’re just combined. Overmixing can lead to dense muffins, so keep it gentle.
Now, it’s time to fold in the shredded carrots and walnuts, if you’re using them. This is where the muffins get their personality—carrot shreds for moisture and sweetness, walnuts for a hint of crunch. Divide your batter evenly among the muffin cups, filling each about three-quarters full to give them room to rise.
Bake for 20-22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. Let them cool in the pan for about 5 minutes, then transfer the muffins to a wire rack to cool completely.
While they cool, make the glaze by beating the softened cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until creamy. Once your muffins are cool, drizzle or spread this luscious glaze over the tops, and you’re ready to enjoy!
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