Carrot Muffins with Maple Cream Cheese Frosting

 
 
I love these muffins. They taste like healthy autumn, and once you add the frosting, they taste like decadent autumn. Even better. I’ve made this recipe a few times in the past year, and it’s so good, I’m not tempted to try any other carrot cake recipe any time soon.
 
Carrot Muffins with Maple Cream Cheese Frosting
Yields 12
Print
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
374 calories
40 g
62 g
23 g
4 g
7 g
99 g
287 g
30 g
0 g
14 g
Nutrition Facts
Serving Size
99g
Yields
12
Amount Per Serving
Calories 374
Calories from Fat 202
% Daily Value *
Total Fat 23g
35%
Saturated Fat 7g
36%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 62mg
21%
Sodium 287mg
12%
Total Carbohydrates 40g
13%
Dietary Fiber 1g
4%
Sugars 30g
Protein 4g
Vitamin A
54%
Vitamin C
1%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Muffins
  1. 1 cup all purpose flour
  2. 1 teaspoon baking soda
  3. 1/2 teaspoon salt
  4. 1 teaspoon ground cinnamon
  5. 1/4 teaspoon ground nutmeg
  6. 1/2 teaspoon ground ginger
  7. 1 cup sugar
  8. 1/2 cup canola oil
  9. 2 large eggs
  10. 1.5 cups grated peeled carrots (about 2 carrots)
  11. 1/2 cup coarsely chopped walnuts
Frosting
  1. 1 (8 oz) package of cream cheese
  2. 1/2 stick of butter
  3. 1 cup powdered sugar
  4. 3 tbsp maple syrup
Muffins
  1. Preheat the oven to 350F. Take half a stick of butter out of the fridge and let it come to room temperature until we're ready for it later.
  2. Grate 2 carrots and coarsely chop the nuts.
  3. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
  4. In the bowl of a stand mixer, beat the sugar and oil for about 30 seconds. Add the eggs and beat for another 30 seconds. Add the dry ingredients, carrots and nuts and mix just until everything comes together.
  5. Line a muffin pan with molds and scoop the batter evenly into the muffin cups. Bake at 350F for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Your time may vary, so bake until they are finished, even if it takes more or less time. Allow the muffins to cool down to room temperature before frosting them.
Frosting
  1. In a clean bowl of a stand mixer, beat the softened butter, cream cheese, powdered sugar and maple syrup just until fluffy. Don't overmix. Store the frosting in the fridge and only frost as many muffins as you will eat/serve at one time.
Adapted from smitten kitchen
beta
calories
374
fat
23g
protein
4g
carbs
40g
more
Adapted from smitten kitchen
A Kitchen Odyssey http://akitchenodyssey.com/