CARROT CAKE MUFFINS RECIPE (WITH CREAM CHEESE GLAZE) | KITCHN
Turn your favorite, spice-packed cake into a morning muffin.
Provided by Laura Rege
Categories Muffin Breakfast Snack Brunch Baked good
Total Time 2400S
Prep Time 1200S
Cook Time 1200S
Yield 12
Number Of Ingredients 19
Steps:
- Place 2 large eggs, 1/2 cup olive oil, 1/2 cup buttermilk, and 2 teaspoons vanilla extract in a medium bowl and let sit until room temperature, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Line a standard 12-cup muffin well with paper liners. Peel and trim 8 ounces carrots, then grate on the large holes of a boxed grater (1 1/2 to 2 cups).
- Place 1 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/3 cup packed light brown sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly grated nutmeg in a large bowl and whisk until well.
- Whisk the egg mixture until well combined. Pour into the flour mixture. Add the carrots, 1/2 cup chopped pecans, and 1/4 cup golden raisins. Fold with a rubber spatula until just combined. Divide the batter between the muffin wells (about heaping 1/4 cup each).
- Bake until a tester inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let cool 5 minutes. Transfer the muffins to a wire rack and let cool completely.
- Cut 2 ounces cream cheese in a few plaes and place in a medium microwave-safe bowl. Microwave until the cream cheese is room temperature, about 15 seconds. Add 1 cup powdered sugar and 2 tablespoons whole milk and whisk until well-combined and smooth. Add more milk as needed, 1 teaspoon at a time, until the glaze can be drizzled. Drizzle the glaze over muffins and let sit until the glaze is set, about 1 hour.
Nutrition Facts : SaturatedFatContent 2.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 40.5 g, SugarContent 27.9 g, ServingSize Serves 12, ProteinContent 3.8 g, FatContent 15.2 g, Calories 307 cal, SodiumContent 226.7 mg, FiberContent 1.6 g, CholesterolContent 0 mg
CARROT CAKE MUFFINS RECIPE (WITH CREAM CHEESE GLAZE) | KITCHN
Turn your favorite, spice-packed cake into a morning muffin.
Provided by Laura Rege
Categories Muffin Breakfast Snack Brunch Baked good
Total Time 2400S
Prep Time 1200S
Cook Time 1200S
Yield 12
Number Of Ingredients 19
Steps:
- Place 2 large eggs, 1/2 cup olive oil, 1/2 cup buttermilk, and 2 teaspoons vanilla extract in a medium bowl and let sit until room temperature, about 30 minutes. Meanwhile, arrange a rack in the middle of the oven and heat the oven to 350°F. Line a standard 12-cup muffin well with paper liners. Peel and trim 8 ounces carrots, then grate on the large holes of a boxed grater (1 1/2 to 2 cups).
- Place 1 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/3 cup packed light brown sugar, 1 teaspoon baking powder, 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly grated nutmeg in a large bowl and whisk until well.
- Whisk the egg mixture until well combined. Pour into the flour mixture. Add the carrots, 1/2 cup chopped pecans, and 1/4 cup golden raisins. Fold with a rubber spatula until just combined. Divide the batter between the muffin wells (about heaping 1/4 cup each).
- Bake until a tester inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and let cool 5 minutes. Transfer the muffins to a wire rack and let cool completely.
- Cut 2 ounces cream cheese in a few plaes and place in a medium microwave-safe bowl. Microwave until the cream cheese is room temperature, about 15 seconds. Add 1 cup powdered sugar and 2 tablespoons whole milk and whisk until well-combined and smooth. Add more milk as needed, 1 teaspoon at a time, until the glaze can be drizzled. Drizzle the glaze over muffins and let sit until the glaze is set, about 1 hour.
Nutrition Facts : SaturatedFatContent 2.3 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 40.5 g, SugarContent 27.9 g, ServingSize Serves 12, ProteinContent 3.8 g, FatContent 15.2 g, Calories 307 cal, SodiumContent 226.7 mg, FiberContent 1.6 g, CholesterolContent 0 mg
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