Carrot Cake Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups finely grated carrot about 3 medium carrots
- 1/2 cup crushed pineapple drained
- 1/3 cup chopped walnuts optional
- 4 ounces cream cheese softened, for glaze
- 1/2 cup powdered sugar for glaze
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk flour, baking soda, cinnamon, nutmeg and salt together in a bowl.
- In a separate bowl, whisk eggs, oil, brown sugar, granulated sugar and vanilla until smooth.
- Stir the grated carrot and drained pineapple into the wet mixture.
- Fold the wet mixture into the dry ingredients just until no streaks of flour remain.
- Fold in the walnuts, if using.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake 20 to 22 minutes, until a toothpick inserted in the center comes out clean and the tops spring back when touched.
- Cool in the pan 5 minutes, then transfer to a wire rack to cool completely.
- Whisk the cream cheese and powdered sugar together until smooth and drizzle over the cooled muffins.
- Let the glaze set 10 minutes before serving.
Good to Know
Bake unglazed up to two days ahead and store airtight; glaze the morning of so the drizzle stays crisp rather than soaking in.