Carrot cake muffins are the best carrot cake, in muffin form. They are so easy to make with minimal prep time. Covered in a delicious cream cheese glaze for the perfect muffin to frosting ratio!
Preheat oven to 350°F. Grease a muffin pan and set aside.
In a large mixing bowl, combine sugar, flour, baking powder, salt and cinnamon. Set aside.
In a medium mixing bowl/mixer, beat egg, milk and oil until just combined.
Gradually add dry mixture to wet until just moist. Fold in grated carrots.
Fill muffin tins ¾ full and bake 20 minutes or until golden brown and set.
Combine cream cheese, butter and powdered sugar until smooth. Warm 15 seconds in a microwave until smooth and pourable. Drizzle over muffins.
Video
Notes
Don’t Over-Mix the Batter - Mix it until the ingredients are just incorporated or the muffins can become too chewy.Line or Grease Your Muffin Tin - I prefer to grease mine with a little cooking spray for ease.Soften Butter and Cream Cheese - This creates a really smooth batter and frosting. Check out my tips for quick ways to soften cream cheese and butter.Cool Muffins Before Glazing - If they are warm the glaze can slide off.
Variations
While I kept this recipe simple, you can certainly add your own spin! Add
walnuts
raisins
To Store
Room Temperature - Allow to cool. Store without glaze in an airtight container or plastic bag up to 3 days.
Refrigerate - Allow to cool. Cover refrigerated up to 5 days with glaze up to one week without. Glaze them right before serving.
Freeze - Allow to cool. Freeze without glaze and individually wrap or place in a freezer bag. I like to add a second layer of "protection" to eliminate risk of freezer odor seeping in. Freeze up to 3 months. Bring muffins to room temperature or warm in the microwave to thaw. They make a great snack or last minute breakfast.