Carrot Cake Muffins
About this recipe
So, winter's in full swing, and you know what that means – it's time to embrace the cozy vibes with some seriously delicious Carrot Cake Muffins. These little pockets of joy are not just about satisfying your sweet tooth; they're a whole mood, especially when it comes to gifting. Picture this: moist, spiced-up muffins, oozing warmth with each bite. They're basically winter in edible form. And here's the kicker – they make for the easiest, most awesome gifts. No stress, just bake, frost, and share the love. It's like giving a warm hug, but, you know, in muffin form.
Let's break it down – these Carrot Cake Muffins are your ticket to becoming the ultimate gift guru. Cream cheese frosting on top, a handful of nuts, maybe a cute ribbon – boom, you've got yourself a gift that says, "I care enough to bake for you." Whether it's a last-minute surprise for a friend or a sweet 'thank you' for your neighbor, these muffins are your secret weapon. Plus, who doesn't love a homemade treat? So, grab your apron, preheat that oven, and let's spread some winter love, one muffin at a time.
Ingredients
Muffins:
- 100ml sunflower oil
- 75g softened butter
- 150ml whole milk
- 1 large egg
- 2 tbsp full fat yoghurt
- 300g self-raising flour
- 75g caster sugar
- 75g dark brown sugar
- 150g carrots, grated
- 1 tsp nutmeg
- 1 tsp ginger
- 1 tsp cinnamon
Cream Cheese Frosting:
- 50g butter, softened
- 200g cream cheese
- 500g icing sugar
Decoration:
- chopped nuts
- sugar carrots
Ingredients
Instructions
- Preheat your oven to 180°C (350°F). Line a muffin tin with paper liners or grease the muffin cups.
- In a large bowl, whisk together the self-raising flour,carrots, caster sugar, dark brown sugar, nutmeg, ginger, and cinnamon until well combined and grated carrots is covered in flour.
- In another bowl, whisk together the sunflower oil, softened butter, whole milk, egg, and yogurt until well combined.
- Pour the wet ingredients into the dry ingredients. Mix until just combined, ensuring there are no visible flour lumps. Be careful not to overmix.
- Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
- Bake in the preheated oven for approximately 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- While cooling, prepare cream cheese frosting in a separate bowl, beat together the softened butter, cream cheese until whitened
- Then, and icing sugar until smooth and creamy.
- Once the muffins are completely cool, generously frost each muffin with the cream cheese frosting.
- Top each frosted muffin with chopped nuts and, if desired, sugar carrots for decoration.
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