Description

Moist Carrot Cake Muffins with Cream Cheese Topping are soft, warmly spiced muffins made with fresh carrots, brown sugar, and a rich cream cheese topping for a cozy carrot cake flavor in an easy handheld treat. These carrot cake muffins are perfect for breakfast, brunch, dessert, or meal prep and stay tender, moist, and flavorful in every bite.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/2 teaspoon salt

3/4 cup brown sugar

1/2 cup granulated sugar

2 large eggs

3/4 cup vegetable oil

1 teaspoon vanilla extract

2 cups finely grated carrots

1/2 cup crushed pineapple, well drained

1/2 cup chopped walnuts or pecans, optional

8 ounces cream cheese, softened

3/4 cup powdered sugar

1 to 2 tablespoons milk or heavy cream

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Instructions

1. Preheat the oven to 375°F and line a 12 cup muffin pan with paper liners or lightly grease the pan.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

3. In a large bowl, whisk together the brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until smooth.

4. Stir in the grated carrots and the well-drained crushed pineapple.

5. Fold the dry ingredients into the wet mixture just until combined. Do not overmix.

6. Fold in the chopped walnuts or pecans if using.

7. Divide the batter evenly among the prepared muffin cups, filling each about three quarters full.

8. Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

9. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

10. In a small bowl, beat the softened cream cheese with the powdered sugar and 1 to 2 tablespoons milk or heavy cream until smooth.

11. Spoon or pipe the cream cheese topping over the cooled muffins.

12. Serve right away or refrigerate until ready to enjoy.

Notes

Freshly grated carrots give the muffins the best moisture and texture, so avoid dry pre-shredded carrots if possible.

Make sure the crushed pineapple is well drained so the batter stays balanced and the muffins bake up fluffy instead of heavy.

Let the muffins cool completely before adding the cream cheese topping so it stays thick and smooth.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 20g
Sodium: 230mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 45mg