These carrot muffins are the perfect combination of moist, tender cake with a subtle hint of cinnamon, topped with a crunchy nut crumble and a decadent cream cheese frosting. Packed with freshly grated carrots and chopped walnuts, they’re not only delicious but also filled with texture. Ideal for breakfast, dessert, or a snack, these muffins are sure to satisfy your sweet cravings while offering a wholesome twist.
Why You’ll Love This Recipe
You’ll love these carrot muffins because they’re incredibly moist and flavorful, with just the right amount of sweetness. The fresh carrots keep the muffins soft and tender, while the walnuts add a delightful crunch. The nut crumble topping brings an extra layer of texture, and the cream cheese frosting takes these muffins to the next level of indulgence. Perfect for any time of the day, these muffins are a great way to enjoy a healthy yet satisfying treat.
Perfect Occasion
These carrot muffins are ideal for brunch gatherings, as a sweet snack, or even as a portable breakfast. They’re also perfect for potlucks or family get-togethers, where you want to bring a dessert that looks impressive but is easy to make. The cream cheese frosting adds a touch of indulgence, making them perfect for special occasions like birthdays or holidays.
Decoration Tips
For an elegant presentation, sprinkle some extra chopped walnuts or shredded coconut on top of the frosting. You can also drizzle a little maple syrup or honey for added sweetness and shine. If you’re making them for a festive occasion, try adding a few edible flowers or a dusting of powdered sugar for a beautiful finishing touch.
Ingredients for the Muffins:
- 250g (1¾ cups) grated carrots
- 100g (1 cup) chopped walnuts
- 120ml milk
- 150g (¾ cup) brown sugar
- 120ml (½ cup) butter, melted
- 120ml (½ cup) vegetable oil
- 3 large eggs
- 300g (2½ cups) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
Instructions:
- Prepare the Batter:
Grate the carrots and chop the walnuts. In a large bowl, whisk together the oil, milk, eggs, and brown sugar until well combined. - Add Dry Ingredients:
Sift the flour, baking powder, baking soda, cinnamon, and salt into the wet mixture. Stir in the grated carrots and mix until the batter is uniform. - Add the Nuts:
Fold in the chopped walnuts gently to distribute them evenly throughout the batter. - Bake the Muffins:
Preheat the oven to 180°C (350°F). Line a muffin tin with paper liners or grease it. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely before frosting.
Nut Crumble Topping:
- 50g (¼ cup) brown sugar
- 80g (⅔ cup) all-purpose flour
- 80g (⅔ cup) chopped walnuts
- 80g unsalted butter
- ½ teaspoon salt
Instructions for the Crumble:
- Make the Crumble:
In a food processor, pulse the brown sugar, flour, walnuts, and salt until combined. Add the butter and pulse until the mixture forms a crumbly texture. - Bake the Crumble:
Spread the crumble mixture onto a lined baking sheet and bake at 160°C (320°F) for 20 minutes, or until golden and crispy. Once baked, allow it to cool completely and break into chunks.
Cream Cheese Frosting:
- 250g cream cheese
- 50g (½ cup) powdered sugar
- 1 teaspoon vanilla extract
- 370ml (1½ cups) heavy cream
Instructions for the Frosting:
- Prepare the Frosting:
In a bowl, beat the cream cheese and powdered sugar until smooth. Add the vanilla extract and heavy cream, and beat until the frosting is light and fluffy. - Decorate the Muffins:
Once the muffins have cooled, top them with the cream cheese frosting. Sprinkle the nut crumble on top for added texture.
Enjoy your delicious, moist carrot muffins!
