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Carrot Cake Muffins

Carrot Cake Muffins – Deliciously moist and fluffy muffins that are perfectly spiced, loaded with grated carrots, and topped with a buttery streusel, and a sweet cream cheese glaze!

Carrot Cake Muffins

Carrot Cake Muffins

I absolutely love carrot cake, so it’s no surprise I like to make more desserts with carrots and warm spices.

Introducing my Carrot Cake Muffins! These muffins are incredibly moist and fluffy, they’re perfectly spiced with a little cinnamon, ginger, nutmeg, and cloves, and they are stuffed full of grated carrots.

I’ve topped these muffins with a spiced, buttery streusel, and drizzled on some sweet cream cheese glaze.

Perfection.

Looking for more carrot cake recipes? See my Carrot Cake Loaf, Carrot Cake Blondies, and my Carrot Layer Cake.

Carrot Cake Muffins
Carrot Cake Muffins

Ingredients you’ll need

Here’s a list of ingredients you’ll need to make these muffins. You can find my recipe card at the bottom of this post for the complete list with their amounts.

  • Plain/all-purpose flour
  • Baking powder
  • Salt
  • Ground cinnamon, ginger, nutmeg, and cloves
  • Large eggs
  • Caster/granulated sugar
  • Buttermilk: See my recipe notes below on how to make your own!
  • Vegetable oil
  • Vanilla extract
  • Large carrots: You’ll need 2.

For the Crumb Topping:

  • Plain/all-purpose flour
  • Light brown sugar
  • Ground cinnamon
  • Unsalted butter

For the Cream Cheese Glaze:

  • Cream cheese
  • Icing/powdered sugar
  • Vanilla extract
  • Milk

How to make Carrot Cake Muffins

To make these moist carrot cake muffins, start by whisking together the flour, baking powder, salt, and spices. Set aside.

In a separate large mixing bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.

Add the dry ingredients, in thirds, and fold in until just combined – do not overmix. Fold in the grated carrots. The mixture will be quite thick and somewhat lumpy.

For the crumb topping, whisk together the flour, sugar, and cinnamon. Add the melted butter, and mix until evenly distributed and the mixture is crumbly.

Spoon the muffin batter into a well-greased muffin pan, filling almost to the top. Sprinkle the streusel mixture on top, gently patting it down.

Bake for 15 – 20 minutes, or until a toothpick inserted into the centre comes out clean.

Allow to cool for 5 – 10 minutes in the pan before transferring them to a wire rack to cool completely.

For the glaze, simply whisk together the cream cheese and icing sugar until smooth and combined. Add the vanilla and milk, and mix until combined. If desired, add more icing sugar for a thicker glaze.

Drizzle the glaze over the cooled muffins, and enjoy!

The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.

NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.

Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.

Carrot Cake Muffins
Carrot Cake Muffins
Carrot Cake Muffins

These Carrot Cake Muffins are:

  • incredibly moist and fluffy
  • bursting with flavour
  • so quick and easy to make
  • perfectly spiced and loaded with grated carrot
  • enjoyed all year-round!

How long will these carrot cake muffins last? These muffins will stay fresh in an airtight container at room temperature or in the fridge for up to 5 days.

Can I freeze these muffins? Yes, they also freeze well for up to 2 months. Thaw overnight in the fridge.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!

Carrot Cake Muffins
Carrot Cake Muffins

Try these delicious muffins next!

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Carrot Cake Muffins

Carrot Cake Muffins

Yield: 12 muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Deliciously moist and fluffy muffins that are perfectly spiced, loaded with grated carrots, and topped with a sweet cream cheese glaze!

Ingredients

For the Muffins

  • 3 cups (375g) plain/all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 3/4 cup (150g) caster/granulated sugar
  • 1 cup (240ml) buttermilk*
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large carrots, grated (about 8oz / 250g)

For the Crumb Topping

  • 1/2 cup (62g) plain/all-purpose flour
  • 1/4 cup (50g) light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 and 1/2 tablespoons (35g) unsalted butter, melted

For the Cream Cheese Glaze

  • 4 oz (115g) cream cheese, softened
  • 1/2 cup (62g) icing/powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk

Instructions

For the Muffins

  1. Preheat the oven to 200C/400F/Gas 6. Grease a 12-hole muffin pan well, and set aside.
  2. Whisk together the flour, baking powder, salt, and spices. Set aside.
  3. In a large bowl, whisk together the eggs and sugar until thick and light in colour. Add the buttermilk, oil, and vanilla, and whisk until combined.
  4. Add the dry ingredients in thirds and fold in until just combined - do not overmix. Fold in the grated carrots. The mixture will be thick and somewhat lumpy.

For the Crumb Topping

  1. In a small bowl, whisk together the flour, sugar, and cinnamon. Add the melted butter, and mix until evenly distributed and the mixture is crumbly.
  2. Spoon the muffin batter into the prepared pan (fill to the top for very tall muffins), top with the crumb mixture, and bake for 15 - 20 minutes, or until a toothpick inserted into the centre comes out clean.
  3. Allow to cool for 5 - 10 minutes in the pan before transferring them to a wire rack to cool completely.

For the Cream Cheese Glaze

  1. Whisk together the cream cheese and icing sugar until smooth and combined. Add the vanilla and milk, and mix until combined. Add more icing sugar for a thicker glaze.
  2. Drizzle the glaze over the cooled muffins.

Notes

*To make your own buttermilk, simply add 1 tablespoon of fresh lemon juice or white vinegar to 1 cup (240ml) of milk. Stir to combine, and allow to sit for 5 - 10 minutes until slightly thickened and curdled.

Muffins stay fresh in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Thaw overnight in the fridge.

Nutrition Information:
Yield: 12 muffins Serving Size: 1 muffin
Amount Per Serving: Calories: 397Total Fat: 14gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 43mgSodium: 221mgCarbohydrates: 60gFiber: 2gSugar: 27gProtein: 7g

Nutrition information isn’t always accurate.

Did you make this recipe?

Tag @MarshasBakeBlog on Instagram and hashtag it #marshasbakingaddiction

Davorka

Friday 22nd of March 2019

Perfect spring breakfast; if any left could be easily packed for office :-)

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