Carrot Cake Muffins

Deliciously moist and fluffy muffins that are perfectly spiced, loaded with grated carrots, and topped with a sweet cream cheese glaze!

Prep Time20

Cook Time20

Total Time40

Course: Muffins

Keyword: carrot, muffins

Servings: muffins

Calories: 397kcal

Author: Marsha

Ingredients

For the Muffins

3 cups (375g) plain/all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
¾ cup (150g) caster/granulated sugar
1 cup (240ml) buttermilk*
½ cup (120ml) vegetable oil
1 teaspoon vanilla extract
2 large carrots grated (about 8oz / 250g)

For the Crumb Topping

½ cup (62g) plain/all-purpose flour
¼ cup (50g) light brown sugar
½ teaspoon ground cinnamon
2 ½ tablespoons (35g) unsalted butter melted

For the Cream Cheese Glaze

4 oz (115g) cream cheese softened
½ cup (62g) icing/powdered sugar
1 teaspoon vanilla extract
3 tablespoons milk

Instructions

For the Muffins

Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, and set aside.
Whisk together the flour, baking powder, salt, and spices. Set aside.
In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the grated carrots. The mixture will be thick and somewhat lumpy.

For the Crumb Topping

In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter, and mix until evenly distributed and the mixture is crumbly.
Spoon the muffin batter into the prepared pan (fill to the top for very tall muffins), top with the crumb mixture, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

For the Cream Cheese Glaze

Whisk together the cream cheese and icing sugar until smooth and combined. Add the vanilla and milk, and mix until combined. Add more icing sugar for a thicker glaze.
Drizzle the glaze over the cooled muffins.

Video

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition