Carrot Cake Muffins - How To Make Carrot Cake Muffins From Scratch - Ellen’s Homemade Delights 🥕🧁

Peel and grate 2 large carrots to yield 1 and 1/3 cups.

In a medium bowl, combine 1/4 cup all-purpose flour, 1/4 cup packed light brown sugar, 1/3 cup toasted chopped walnuts, 3/4 teaspoon ground cinnamon, and a pinch of salt. Stir until well blended.

Add 3 tablespoons cold unsalted butter (cut into cubes) to the flour mixture and mix until clumpy. Chill in the refrigerator.

In another medium bowl, sift together 1 and 1/4 cups all-purpose flour, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/4 teaspoon ground allspice. Set aside.

In a large bowl, whisk together 2 extra large eggs, 1/2 cup canola oil, 1 cup white sugar, and 1 and 1/2 teaspoons pure vanilla extract until combined.

Gradually add the dry flour mixture to the wet ingredients, mixing until just blended.

Fold in the grated carrots until evenly distributed in the batter.

Scoop the batter into a 12-cup muffin pan lined with muffin liners, filling each about 3/4 full.

Sprinkle the chilled streusel mixture on top of the filled muffin cups.

Bake in a preheated oven at 375°F for about 22 minutes.

Let the muffins cool in the pan for 15 minutes before transferring to a cooling rack.

For the cream cheese glaze, mix together 2 ounces cream cheese, 1 tablespoon unsalted butter, a drop of pure vanilla extract, 1 and 1/2 cups powdered sugar, and a pinch of salt in a stand mixer or with an electric hand mixer.

Add 1 tablespoon evaporated milk, adjusting with more milk if needed, and mix until combined.

Drizzle the cream cheese glaze over the cooled muffins and let sit for 15 minutes to set.

Equipment Needed

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