Carrot Cake Muffins with Cream Cheese Drizzle

Carrot Cake Muffins with Cream Cheese Drizzle

Hey there, friend! If you’re looking for a recipe that’s equal parts comforting and indulgent, you’ve come to the right place.

These Carrot Cake Muffins with Cream Cheese Drizzle are the stuff of breakfast dreams (or dessert dreams—no judgment here!).

They’re moist, spiced just right, and topped with a creamy drizzle that’ll make you weak in the knees.

Plus, they’re super easy to whip up, even on a busy morning.

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

1. Prep Your Ingredients
Start by preheating your oven and lining your muffin tin. Grate your carrots (don’t skip this step—it’s what makes these muffins so moist and delicious!) and gather your dry and wet ingredients.

2. Mix the Batter
In a large bowl, whisk together your dry ingredients. In another bowl, combine your wet ingredients, then fold them into the dry mixture. Gently stir in the grated carrots until everything is just combined. Overmixing is the enemy of fluffy muffins, so take it easy!

3. Bake to Perfection
Scoop the batter into your muffin tin, filling each cup about ¾ of the way. Pop them in the oven and let the magic happen. You’ll know they’re done when a toothpick comes out clean and your kitchen smells like a cozy fall day.

4. Make the Cream Cheese Drizzle
While the muffins cool, whip up the drizzle. It’s as simple as mixing cream cheese, powdered sugar, and a splash of milk until smooth. Drizzle it over the muffins once they’ve cooled slightly.

5. Serve and Enjoy!
Grab a muffin, pour yourself a cup of coffee, and savor every bite. These are best enjoyed fresh, but trust me, they won’t last long!

Pro Tips

• Grate your carrots finely for the best texture. No one wants a chunky muffin!
• Don’t overmix the batter—lumpy is totally okay. Overmixing leads to dense muffins.
• Let the muffins cool before adding the drizzle, or it’ll melt right off. Patience is key!
• Add a pinch of cinnamon to the drizzle for an extra layer of flavor.

Storage

• Store muffins in an airtight container at room temperature for up to 2 days.
• For longer storage, keep them in the fridge for up to 5 days.
• Freeze unfrosted muffins for up to 3 months. Thaw at room temperature and add the drizzle before serving.
  

Print Recipe

Carrot Cake Muffins with Cream Cheese Drizzle

Cooking Method: Baking Cuisine: American Favorites Courses: Breakfast & Brunch

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Rest Time 10 mins Total Time 45 mins

Servings: 12 Calories: 220

Best Season: Suitable throughout the year

Dietary:

Nut Free Vegetarian

Description

These Carrot Cake Muffins with Cream Cheese Drizzle are the perfect combination of cozy spices, sweet carrots, and a creamy topping. They’re easy to make, utterly delicious, and perfect for breakfast, brunch, or dessert.

Ingredients

Scale

1/2x 1x 2x 3x

For the Muffins:

• 2 cups all-purpose flour
• 1 ¹⁄₂ tsp baking powder
• ¹⁄₂ tsp baking soda
• 1 tsp ground cinnamon
• ¹⁄₂ tsp ground nutmeg
• ¹⁄₂ tsp salt
• ¹⁄₂ cup unsalted butter, melted
• ³⁄₄ cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¹⁄₂ cup buttermilk
• 2 cups finely grated carrots

For the Cream Cheese Drizzle:

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• 3 tbsp milk
• ¹⁄₂ tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix melted butter, brown sugar, eggs, vanilla, and buttermilk until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated carrots.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. For the drizzle, beat cream cheese, powdered sugar, milk, and vanilla until smooth. Drizzle over cooled muffins.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 32g11%

Dietary Fiber 1g4%

Sugars 19g

Protein 3g6%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Note Section

• No buttermilk? Use ½ cup milk + ½ tbsp lemon juice or vinegar as a substitute.
• Make it gluten-free: Swap all-purpose flour for a 1:1 gluten-free flour blend.
• Add-ins: Feel free to toss in raisins, walnuts, or shredded coconut for extra texture.

These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.

Keywords: Carrot cake muffins, cream cheese drizzle, easy muffin recipe, spiced muffins, breakfast muffins