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Carrot Cake Muffins

Heavenly Carrot Cake Muffins with Creamy Glaze Delight

Indulge in these heavenly Carrot Cake Muffins, bursting with flavor and topped with a creamy glaze.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour can substitute with whole wheat flour
  • 1 teaspoon baking soda acts as a leavening agent
  • ½ teaspoon salt enhances flavor
  • 2 teaspoons ground cinnamon adds warmth and spice
  • ½ teaspoon ground nutmeg offers nutty undertones
  • ¼ teaspoon ground cloves contributes depth
  • 1 cup granulated sugar sweetens the muffins
  • ½ cup vegetable oil keeps muffins moist
  • 2 large eggs provides richness
  • 1 teaspoon vanilla extract adds sweetness
  • 2 cups grated carrots finely grated works best
  • ½ cup crushed pineapple optional, drain well
  • ½ cup chopped walnuts optional, for crunch
For the Cream Cheese Glaze
  • 4 oz cream cheese softened
  • 2 tablespoons unsalted butter adds rich flavor
  • 1 cup powdered sugar sweetens and thickens
  • ½ teaspoon vanilla extract for flavor

Equipment

  • 12-cup muffin tin
  • Mixing bowls
  • Whisk
  • spatula
  • measuring cups
  • measuring spoons

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin.
  2. In a large bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a separate bowl, beat sugar, oil, eggs, and vanilla until smooth.
  4. Gently combine wet ingredients into dry ingredients until just mixed.
  5. Fold in grated carrots and optional pineapple and walnuts.
  6. Fill muffin cups 2/3 full with batter.
  7. Bake for 18-22 minutes until a toothpick comes out clean.
  8. Cool muffins in the tin for 5 minutes then transfer to a wire rack.
  9. For the glaze, beat cream cheese and butter, then add powdered sugar and vanilla.
  10. Spread or drizzle glaze over cooled muffins before serving.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 36gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 32mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Best served fresh, and can be stored in an airtight container for up to 3 days.

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