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.
Ingredients
Ingredients List:
- 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
Cream Cheese Maple Glaze
- 4 oz Organic Valley Cream Cheese, softened
- 2 tbsp Field Day Organic Maple Syrup, or to desired sweetness.
- 2 tbsp milk of choice
Preparation
- Preheat the Oven Preheat the oven to 375°F. Line a standard 12-cup muffin tin with cupcake liners.
- Mix the Wet Ingredients In a large bowl, whisk together the melted butter, cane sugar, and maple syrup until thoroughly combined. Add the eggs and vanilla extract, then whisk again until the mixture is smooth and uniform.
- Mix the Dry Ingredients Add the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg to the wet ingredients. Mix until just combined. Gently fold in the shredded carrots, ensuring even distribution throughout the batter.
- Bake the Muffins Scoop the batter into the prepared muffin tin, filling each cup approximately two-thirds full. Transfer to the preheated oven and bake for about 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Make the Glaze While the muffins are baking, whisk together the ingredients for the glaze in a separate bowl until smooth and the consistency is thin enough to drizzle easily.
- Drizzle the Muffins with the Glaze Allow the muffins to cool in the tin for about 15 minutes. Once slightly cooled, drizzle the cream cheese glaze over the tops before serving.