Carrot Cake Muffins
Deliciously moist and fluffy muffins that are perfectly spiced, loaded with grated carrots, and topped with a sweet cream cheese glaze!
Servings: 12 muffins
Calories: 397kcal
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.