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Mother’s Day Carrot Cake Muffins

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Indulge in the delightful flavors of Mother’s Day carrot cake muffins, where every bite is a warm embrace of spices and sweet carrots. These fluffy muffins are topped with a luscious cream cheese frosting, making them a perfect treat for brunch or an afternoon snack. Create cherished memories as you bake these easy-to-make delights that will leave everyone asking for seconds.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 cup grated carrots
  • 1/4 cup chopped walnuts or pecans (optional)
  • For Frosting: 4 oz cream cheese (softened), 1/2 cup powdered sugar, 1 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk the eggs and vegetable oil together. Pour into the dry ingredients and mix gently until combined.
  4. Fold in grated carrots and nuts (if using).
  5. Fill each muffin cup about two-thirds full and bake for 18-20 minutes until golden brown.
  6. Let cool slightly before frosting with cream cheese mixture.

Nutrition

Keywords: Experiment by adding raisins or swapping walnuts for pecans. Store muffins in an airtight container at room temperature for up to three days or freeze individually.

Find it online: https://masonrecipes.com/irresistible-mothers-day-carrot-cake-muffins-recipe/