Experience the warmth and comfort of homemade carrot cake in the form of these delightful muffins, perfectly spiced and irresistibly moist. This recipe marries the wholesome goodness of shredded carrots with the rich, creamy decadence of cream cheese frosting, offering a balanced treat that’s not too sweet and wonderfully satisfying. Each muffin is a mini masterpiece, embodying the essence of classic carrot cake with a modern, convenient twist.
Why You’ll Love This: These carrot cake muffins are a genuine treat, easy to make yet impressive in taste and texture. The addition of Greek yogurt or sour cream ensures each bite is moist and tender, while the blend of cinnamon and vanilla adds a depth of flavor that’s comforting and familiar. Topped with a homemade cream cheese frosting that’s as light or rich as you desire, these muffins are a perfect representation of homemade baking at its best.
Perfect Occasion: Ideal for brunches, afternoon tea, or as a thoughtful homemade gift, these muffins fit beautifully into any setting. They’re a fantastic choice for holiday gatherings, providing a sweet but not overly indulgent finish to any meal. Whether you’re celebrating a special occasion or simply indulging in a weekend baking project, these carrot cake muffins are sure to be a hit.
Decoration Tips: For an extra special touch, garnish each frosted muffin with a sprinkle of cinnamon, a few walnuts, or a small marzipan carrot. The cream cheese frosting can be piped on for a more elegant presentation, or simply spread with a knife for a rustic, homemade look.
Ingredients for Muffins:
- 1 3/4 cups of standard flour
- 1 cup of white sugar
- 1/4 cup of butter without salt, melted
- 1/4 cup of Greek yogurt or sour cream
- 1/2 cup of milk, at room temperature
- 2 eggs, at room temperature
- 1 teaspoon each of baking soda and baking powder
- 1/2 teaspoon of salt
- 1/2 tablespoon of cinnamon
- 1/2 tablespoon of vanilla extract
- 2 cups of shredded carrots
Ingredients for Cream Cheese Frosting:
- Milk (to desired consistency)
- Powdered sugar (to taste)
- Vanilla extract (to taste)
- Cream cheese (as much as your heart desires)
Instructions:
- Heat your oven to 400°F (200°C).
- In a large bowl, whisk together milk, sugar, vanilla extract, melted butter, eggs, and Greek yogurt until well combined. Stir in the shredded carrots.
- Gradually mix in the dry ingredients: flour, baking soda, baking powder, salt, and cinnamon, just until the batter is combined to avoid overmixing.
- Spoon about 1/4 cup of batter into each muffin liner, filling them.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Once cooled, top with cream cheese frosting to your liking.
Indulge in these sumptuously moist carrot cake muffins, topped with a generous layer of cream cheese frosting, for a treat that’s sure to delight and satisfy. Enjoy!
