Description
These Moist Carrot Cake Muffins with Cream Cheese Frosting combine tender, flavorful carrot-filled batter with a luscious, creamy frosting. Perfect for breakfast, snacks, or dessert, they deliver a delightful balance of sweetness and spice with optional nuts and pineapple for added texture.
Ingredients
Scale
For the Muffins
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- 1/4 cup crushed pineapple, drained (optional)
For the Frosting
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Muffin Tin: Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the eggs, vegetable oil, applesauce, and vanilla extract until smooth and consistent.
- Mix Wet and Dry Ingredients: Pour the wet mixture into the dry ingredients and stir gently until just combined to avoid overmixing, which can toughen the muffins.
- Add Carrots and Optional Ingredients: Fold in the finely grated carrots. If using, also fold in chopped nuts and drained crushed pineapple, distributing them evenly through the batter.
- Fill Muffin Cups: Evenly divide the batter among the 12 prepared muffin cups, filling each about 3/4 full for optimal rise.
- Bake the Muffins: Bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean and the tops are lightly golden.
- Cool the Muffins: Let the muffins cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely, ensuring the frosting won’t melt.
- Prepare the Frosting: In a mixing bowl, beat together softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, beating until light and fluffy.
- Frost the Muffins: Once muffins are completely cool, use a spoon or piping bag to frost each muffin with a dollop of cream cheese frosting. Serve immediately or store appropriately.
Notes
- These muffins remain moist and flavorful even without the cream cheese frosting, offering a lighter option.
- Store frosted muffins in the refrigerator for up to 4 days to maintain freshness and prevent spoilage.
- Unfrosted muffins can be frozen for extended storage; thaw at room temperature before serving.
- Optional nuts add texture but can be omitted for nut-free preference.
- Drain pineapple well to avoid excess moisture in the batter.
