thepioneerwoman4.3
Carrot Cake Muffins
Carrot cake muffins are loaded with shredded carrot, topped with a crunchy pecan streusel and a light cream cheese drizzle—the perfect dessert or breakfast!
👥 12 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 20 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●whisk
- ●microwave
📝 Preparation Steps
1
For the streusel: Stir together flour, sugar, pecans, cinnamon, and salt in a medium bowl. Add the butter, and pinch and smear mixture between your fingers until butter is evenly incorporated and mixture clumps together. Cover and chill until ready to use.
2
For the muffins: Preheat the oven to 375°. Line a 12-cup muffin tray with paper liners. Set aside.
3
Whisk together the flour mixture, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, sugar, oil, and vanilla in a large bowl until smooth and well combined, about ⏱️ 1 minute. Add the flour in two batches, whisking in between each addition, until smooth and just combined. Stir in the carrots.
large eggs2
4
Divide the batter evenly between the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel evenly over the batter, about 1 1/2 tablespoons in each cup.
5
Bake the muffins until browned and a toothpick inserted in the center comes out clean, 20 to ⏱️ 22 minutes. Transfer the muffins to a wire rack to cool completely, about ⏱️ 30 minutes.
6
For the icing: Combine butter and cream cheese in a medium microwavable bowl. Microwave in ⏱️ 10 second intervals, whisking after each, until the mixture is softened and smooth, 20 to ⏱️ 30 seconds. Add the powdered sugar and milk, then whisk until well combined. (Add additional milk, 1 teaspoon at a time, if needed.) Drizzle the muffins with the icing and let stand for ⏱️ 15 minutes before serving.
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