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carrot cake muffins recipe Orange Speckle With Cream Drizzle
- Total Time: 80 minutes
- Yield: 12 muffins 1x
- Diet: General
Description
This recipe creates moist carrot cake muffins with a delightful cream cheese orange drizzle. It is a family-friendly dish, straightforward to make, and can be customized for various dietary needs.
Ingredients
- 1.5 cups all-purpose flour (180 g)
- 0.5 cup granulated sugar (100 g)
- 0.5 cup packed brown sugar (100 g)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.5 teaspoon salt
- 2 large eggs
- 0.5 cup vegetable oil (120 ml)
- 1 teaspoon vanilla extract
- 2 cups shredded carrots (240 g), finely shredded
- For the Cream Drizzle: 4 oz cream cheese (113 g), softened
- For the Cream Drizzle: 1.5 cups powdered sugar (180 g)
- For the Cream Drizzle: 1 tablespoon fresh orange juice
- For the Cream Drizzle: 0.5 teaspoon vanilla extract
Instructions
- Preheat Oven And Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt until well combined.
- Mix Wet Ingredients: In a separate medium bowl, lightly beat the eggs, then whisk in the vegetable oil and vanilla extract until smooth and uniform.
- Combine And Fold: Pour the wet ingredients into the dry. Stir with a spatula until just combined. If it looks dry, splash in 1-2 Tbsp milk, but avoid overmixing. Gently fold in the shredded carrots and any optional add-ins until evenly distributed.
- Fill And Bake: Divide the batter evenly among the prepared muffin cups, filling each 0.75 full. Bake for 18-22 minutes until golden brown on top and a toothpick inserted into the center comes out clean.
- Prepare Drizzle: While muffins cool slightly, beat 4 oz (113g) softened cream cheese, 1.5 cups (180g) powdered sugar, 1 tablespoon fresh orange juice, and 0.5 teaspoon vanilla extract in a small bowl until smooth and creamy.
- Cool And Drizzle: Let the muffins cool completely on a wire rack for about 20-30 minutes before generously drizzling with the cream cheese glaze.
Notes
For a healthier twist, use half whole wheat flour or applesauce for some oil. Greek yogurt can be a lighter swap for some cream cheese in the drizzle. Zest a fresh orange before baking for an aromatic boost. Avoid overmixing batter to prevent dense muffins. Check oven temperature to prevent dry muffins. Adjust drizzle consistency with more powdered sugar (for thick) or orange juice/milk (for thin). Can be made gluten-free (1:1 GF blend) or dairy-free (plant-based cream cheese/milk).
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (90 g)
- Calories: 320 calories
- Sugar: 32 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 34 mg
Keywords: carrot cake, muffins, orange drizzle, cream cheese, easy, baking, breakfast, dessert, moist
