Description
These soft, spiced carrot cake muffins are filled with grated carrots and walnuts (optional) and topped with a luscious cream cheese frosting for a perfect treat any time of day.
Ingredients
Scale
- For the Muffins:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, mix together the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the grated carrots and walnuts (if using).
- Spoon the batter into the muffin tin, filling each cup about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool completely before frosting.
Notes
- Beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating until fluffy.
- Stir in vanilla extract.
- Frost the cooled muffins generously with the cream cheese frosting.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes