Carrot Cake Muffins
This year for Mother’s Day, try these carrot cake muffins as a fun treat for mom! They’re easy to eat and perfectly sweet, just like classic carrot cake.
Plus, a cream cheese maple glaze brings a little extra moisture and deliciousness to the muffins.
- ½ cup Kerrygold Pure Irish Butter, melted
- ½ cup Wholesome Organic Cane Sugar
- ⅓ cup Field Day Organic Maple Syrup
- 2 eggs
- 1 tsp Simply Organic Vanilla Extract
- 2 cups Bob’s Red Mill All Purpose Flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ tsp ground cinnamon
- ¼ tsp ground ginger
- Pinch nutmeg
- 1 ½ cup shredded carrots
- 4 oz Organic Valley Cream Cheese, softened
- 2 tbsp Field Day Organic Maple Syrup, or to desired sweetness.
- 2 tbsp milk of choice
Preheat the OvenPreheat the oven to 375 degrees Fahrenheit. Line a muffin tin for a dozen with cupcake liners.
Mix the wet IngredientsIn a large bowl, whisk together the melted butter, cane sugar, and maple syrup until well combined. Add the eggs and vanilla extract and whisk again to combine.
Mix the Dry IngredientsAdd the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg and mix well to combine. Fold in the shredded carrots.
Bake the MuffinsScoop the batter into the muffin tin, filling each cup about ⅔ way full. Transfer to the oven and bake in the preheated oven for about 20 mins or until a toothpick inserted into the center of the muffins comes out clean.
Make the GlazeWhile the muffins are baking, whisk together the ingredients for the glaze until well combined and the consistency is thin enough to drizzle.
Drizzle the Muffins with the GlazeLet the muffins cool for about 15 minutes before serving with a drizzle of the cream cheese glaze on top.