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Carrot Muffins with Cream Cheese Glaze

carrot-muffins-with-cream-cheese-glaze

Cook Time: 20 Min

Yield: 18 Servings

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carrot-muffins-with-cream-cheese-glaze

Ingredients

MUFFINS

  • 2 C. all-purpose flour
  • 2 tsps. Clabber Girl® Baking Soda
  • 2 tsps. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. salt
  • 1 1/4 C. sugar
  • 2 C. shredded carrots, about 1/4 pound
  • 1/2 C. chopped pecans
  • 1/2 C. raisins
  • 1/4 C. sweetened flaked coconut
  • 3 large eggs
  • 1 C. Crisco® Pure Canola Oil
  • 2 tsps. Spice Islands® Pure Vanilla Extract
  • 1 Granny Smith Apple

GLAZE

  • 2 oz. cream cheese
  • 3/4 Tbsp. butter
  • 1/2 tsp. milk
  • 1/4 tsp. Spice Islands® Pure Vanilla Extract
  • 3/4 C. powdered sugar

Directions

  1. HEAT oven to 350°F. Coat eighteen 1/2-cup muffin C. with no-stick cooking spray like Baker’s Joy®.
  2. WHISK together flour, baking soda, cinnamon and salt in large bowl. Whisk in sugar. Add carrots, pecans, raisins and coconut; toss well.
  3. WHISK together eggs, oil and vanilla in small bowl; stir in shredded apple.
  4. ADD egg mixture to flour mixture, stirring until batter is just combined. Divide batter among muffin cups, filling no more than 3/4 full.
  5. BAKE until a toothpick inserted comes out clean, about 15 to 20 minutes. Cool muffins in pan on racks 5 minutes before turning out onto racks to cool completely.
  6. BEAT cream cheese and butter until blended. Add milk and vanilla.
  7. BEAT in powdered sugar gradually until desired consistency. Drizzle over cooled muffins.

Carrot Muffins with Cream Cheese Glaze

carrot-muffins-with-cream-cheese-glaze

Cook Time: 20 Min

Yield: 18 Servings

Ingredients

MUFFINS

  • 2 C. all-purpose flour
  • 2 tsps. Clabber Girl® Baking Soda
  • 2 tsps. Spice Islands® Ground Saigon Cinnamon
  • 1/4 tsp. salt
  • 1 1/4 C. sugar
  • 2 C. shredded carrots, about 1/4 pound
  • 1/2 C. chopped pecans
  • 1/2 C. raisins
  • 1/4 C. sweetened flaked coconut
  • 3 large eggs
  • 1 C. Crisco® Pure Canola Oil
  • 2 tsps. Spice Islands® Pure Vanilla Extract
  • 1 Granny Smith Apple

GLAZE

  • 2 oz. cream cheese
  • 3/4 Tbsp. butter
  • 1/2 tsp. milk
  • 1/4 tsp. Spice Islands® Pure Vanilla Extract
  • 3/4 C. powdered sugar

Directions

  1. HEAT oven to 350°F. Coat eighteen 1/2-cup muffin C. with no-stick cooking spray like Baker’s Joy®.
  2. WHISK together flour, baking soda, cinnamon and salt in large bowl. Whisk in sugar. Add carrots, pecans, raisins and coconut; toss well.
  3. WHISK together eggs, oil and vanilla in small bowl; stir in shredded apple.
  4. ADD egg mixture to flour mixture, stirring until batter is just combined. Divide batter among muffin cups, filling no more than 3/4 full.
  5. BAKE until a toothpick inserted comes out clean, about 15 to 20 minutes. Cool muffins in pan on racks 5 minutes before turning out onto racks to cool completely.
  6. BEAT cream cheese and butter until blended. Add milk and vanilla.
  7. BEAT in powdered sugar gradually until desired consistency. Drizzle over cooled muffins.

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