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Carrot Cake Muffins With Cream Cheese Glaze
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How to Make Carrot Muffins with Cream Cheese Glaze | Carrot Cake Muffins Recipe
These tender and moist Carrot Muffins are the perfect way to start the day. They’re fast and easy to make, and come together in minutes!
INGREDIENTS
for 12 muffins
FOR THE MUFFINS:
2 large eggs
1/2 cup butter, melted (113g)
3/4 cup granulated sugar (150g)
1 tsp vanilla
1/3 cup buttermilk* (80ml)
2 cups all-purpose flour (240g)
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups carrots, grated (about 3 medium)(180g)
1/3 cup walnuts, roughly chopped (optional) (33g)
FOR THE STREUSEL TOPPING:
1/2 cup flour (60g)
1/3 cup brown sugar (73g)
1/4 cup butter, cold (57g)
1/2 tsp cinnamon
FOR THE GLAZE:
1/4 cup cream cheese, softened (30g)
1/2 cup powdered sugar (50g)
1 tsp milk
1/2 tsp vanilla
*Buttermilk substitutes:
- 1 tsp lemon juice (or vinegar) + 1/3 cup milk. Stir and let sit for 5 minutes.
- 1/4 cup plain yogurt + 2 tbsp milk (or water). Whisk and use immediately.
Enjoy!
These tender and moist Carrot Muffins are the perfect way to start the day. They’re fast and easy to make, and come together in minutes!
INGREDIENTS
for 12 muffins
FOR THE MUFFINS:
2 large eggs
1/2 cup butter, melted (113g)
3/4 cup granulated sugar (150g)
1 tsp vanilla
1/3 cup buttermilk* (80ml)
2 cups all-purpose flour (240g)
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 cups carrots, grated (about 3 medium)(180g)
1/3 cup walnuts, roughly chopped (optional) (33g)
FOR THE STREUSEL TOPPING:
1/2 cup flour (60g)
1/3 cup brown sugar (73g)
1/4 cup butter, cold (57g)
1/2 tsp cinnamon
FOR THE GLAZE:
1/4 cup cream cheese, softened (30g)
1/2 cup powdered sugar (50g)
1 tsp milk
1/2 tsp vanilla
*Buttermilk substitutes:
- 1 tsp lemon juice (or vinegar) + 1/3 cup milk. Stir and let sit for 5 minutes.
- 1/4 cup plain yogurt + 2 tbsp milk (or water). Whisk and use immediately.
Enjoy!
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