Carrot Cake Muffins With Cream Cheese Glaze Recipe
Add a delicious treat to your brunch menu with these carrot cake muffins with cream cheese glaze! These ultra moist, cakey muffins feature a fluffy, tender crumb with the perfect touch of warm spices. Paired with the sweet and tangy cream cheese glaze, you won't find a more decadent muffin.
How to Make the Best Carrot Cake Muffins With Cream Cheese Glaze
Decadent Carrot Cake Muffins With Cream Cheese Glaze
These carrot cake muffins are the perfect addition to your brunch spread or an elegant morning treat. Bursting with warm spices—cinnamon, nutmeg, cloves, and allspice—each muffin is incredibly moist thanks to a combination of fresh grated carrots, crushed pineapple, shredded coconut, and vegetable oil. The result is a tender, fluffy crumb that rivals any bakery-quality muffin.
The Perfect Finishing Touch
What really sets these muffins apart is the silky smooth cream cheese glaze. This sweet and tangy topping perfectly complements the spiced carrot cake base, creating a truly decadent muffin that tastes like indulgence in every bite. The glaze is simple to make—just softened cream cheese, powdered sugar, and a splash of milk beaten together until you reach the perfect consistency.
Baking Tips for Success
To ensure your muffins turn out perfectly moist and tender, remember to grate your carrots fresh and squeeze out any excess moisture before folding them into the batter. Use room temperature eggs for better incorporation, and don’t overmix the batter—fold gently until just combined. These muffins keep well in an airtight container for up to three days, making them ideal for preparing ahead for brunch or meal prep!
Carrot Cake Muffins With Cream Cheese Glaze
Add a delicious treat to your brunch menu with these carrot cake muffins with cream cheese glaze! These ultra moist, cakey muffins feature a fluffy, tender crumb with the perfect touch of warm spices. Paired with the sweet and tangy cream cheese glaze, you won't find a more decadent muffin.
Ingredients
Carrot Cake Muffins
Cream Cheese Glaze
Instructions
Carrot Cake Muffins
- Preheat oven to 375°F. Grease a muffin tin or line with paper liners.
- In a large bowl, whisk together flour, brown sugar, cinnamon, nutmeg, cloves, allspice, salt, baking powder, and baking soda.
- In another bowl, whisk together eggs, carrots, buttermilk, vegetable oil, pineapple, coconut, and vanilla extract.
- Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Divide batter evenly among muffin cups, filling about two-thirds full.
- Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before glazing.
Cream Cheese Glaze
- Beat softened cream cheese until smooth and creamy.
- Gradually add powdered sugar, beating until well combined.
- Add milk one tablespoon at a time, stirring until you reach desired consistency. The glaze should be thick but pourable.
- Drizzle glaze over cooled muffins and let set for a few minutes before serving.
Notes
- When grating carrots, squeeze out excess moisture to prevent a wet batter.
- Room temperature eggs blend more evenly into the batter.
- These muffins are best enjoyed within 2-3 days of baking. Store in an airtight container at room temperature.