Easy Carrot Cake Muffins with Sweet Glaze
These scrumptious Carrot Cake Muffins are sure to be a hit with carrot cake lovers! Whether you're looking for a tasty breakfast, brunch, or dessert option, these muffins are quick and effortless to whip up.
Servings: 12 muffins
Equipment
- muffin tin
Ingredients
- 2 large eggs room temperature
- 1 cup milk room temperature
- 2 tablespoons applesauce
- 1 ½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ⅔ cup brown sugar
- 1 tablespoon baking powder
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- 1 cup shredded carrots
- 6 tablespoons unsalted butter melted
- ½ cup chopped walnuts
- ¾ cup raisins
Glaze
- 2 tablespoons butter melted
- 1 ¾ cups powdered sugar
- 3 tablespoons milk
Instructions
- Preheat oven to 375°F. Place liners in muffin cups and set aside. Shred the carrot and set them aside.1 cup shredded carrots
- In a bowl, whisk the eggs, one at a time. Add in the milk, applesauce and vanilla extract. Whisk until all ingredients are combined. Set the egg mixture aside.2 large eggs, 1 cup milk, 2 tablespoons applesauce, 1 ½ teaspoons vanilla extract
- In a large bowl, using a large spoon, combine the flour, brown sugar, baking powder, cinnamon, and salt. Add the shredded carrots and mix well.2 cups all-purpose flour, ⅔ cup brown sugar, 1 tablespoon baking powder, 1 ½ teaspoons ground cinnamon, ½ teaspoon salt
- Melt the butter in the microwave for 20 seconds and stir. If more time is needed to melt the butter, do 10 second increments stirring after each one until the butter is melted.6 tablespoons unsalted butter
- Add the egg mixture and melted butter to the dry ingredients. Stir until ingredients are combined. Gently add in the chopped walnuts and raisins.½ cup chopped walnuts, ¾ cup raisins
- Spoon batter into prepared muffin cups. Fill to the top of each muffin cup.
- Bake at 375°F for 20 minutes or until a toothpick comes out clean.
To Make the Glaze:
- Melt the butter in the microwave for 20 seconds and stir. If more time is needed to melt the butter, do 10 second increments stirring after each one until the butter is melted.2 tablespoons butter
- Add the powdered sugar and milk to the butter and whisk until all the ingredients are combined.1 ¾ cups powdered sugar, 3 tablespoons milk
- Using a spoon, drizzle a little frosting over each muffin. Use the back of the spoon to spread out the glaze if needed. (For best results, add the glaze to the muffins right after they are out of the oven.)
- Let them sit to let the glaze set and muffins cool completely.
- Once cooled, store in an airtight container.
Notes
- When making this recipe I like to use brown sugar instead of granulated sugar. Brown sugar gives more flavor and moisture than granulated sugar.
- To make sure you have a nice moist carrot cake muffin, shred the carrots yourself. The bags of pre-shredded carrots sold in stores are drier than if you were to shred them yourself.
- When I make muffins, I like to use my cookie scoop to spoon out the batter. It makes it easier to scoop the batter and also gives a nice round muffin. The scoop I use is a ¼ cup size and works great to fill up the muffin cups.
- Make the glaze when the muffins are just about done baking (about five minutes or so to go). It is best to put the glaze on the muffins when they are right out of the oven.
- If you want a thinner glaze, then add more milk to the recipe. Add one tablespoon of milk at a time until you have your desired consistency. Same idea if you want the glaze thicker. Add a tablespoon of powdered sugar at at time until you have the desired consistency.
Nutrition
Serving: 1muffin | Calories: 335kcal | Carbohydrates: 56g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 49mg | Sodium: 242mg | Potassium: 226mg | Fiber: 2g | Sugar: 31g | Calcium: 125mg | Iron: 2mg
