Carrot Cake Muffins with Cream Cheese Glaze
Ingredients
For the Muffins:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups grated carrots (about 3 medium carrots)
1/2 cup crushed pineapple, drained
1/2 cup chopped pecans (optional)
For the Cream Cheese Glaze:
4 oz cream cheese, softened
2 tbsp unsalted butter, softened
1 cup powdered sugar
1 tsp vanilla extract
1-2 tbsp milk (to desired consistency)
Chopped pecans (for garnish)
Directions
Preheat and prepare: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
Combine wet ingredients: In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth.
Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, crushed pineapple, and chopped pecans (if using).
Bake the muffins: Divide the batter evenly among the muffin cups, filling them about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool completely on a wire rack.
Prepare the glaze: In a medium bowl, beat together the softened cream cheese and butter until creamy. Gradually add the powdered sugar and vanilla extract, beating until smooth. Add milk as needed to reach your desired consistency.
Glaze and garnish: Once the muffins are cool, top them with the cream cheese glaze. Garnish with chopped pecans for extra crunch and flavor.
