| Prep Time | 20 minutes |
| Cook Time | 20-25 minutes |
| Servings |
Yield 12 muffins
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Ingredients
For the Batter
- 2 ¼ cups all purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon Salt
- 2 teaspoons cinnamon
- ½ teaspoon allspice
- ½ teaspoon nutmeg
- 2 eggs room temperature
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ¼ cups brown sugar packed
- 1 cup buttermilk room temperature
- 1 ½ cups Carrots grated
For the Glaze
- 4 oz light cream cheese softened
- 1/4 cup powdered sugar
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk to thin glaze
Ingredients
For the Batter
For the Glaze
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Instructions
Making the Muffin Batter
- Preheat oven to 375 F.
- In a medium mixing bowl, sift together flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg. Set aside.
- In a large mixing bowl, whisk together eggs, oil, vanilla, brown sugar, and buttermilk (or heavy cream with lemon juice).
- Pour dry ingredients into the wet ingredients and stir with a spatula until most of the flour is mixed in. Add grated carrots and fold in until just combined.
- Line a 12-tin muffin pan with muffin or cupcake liners or spray the inside with nonstick baking spray. Spoon enough batter into each mold so they are 90% full.
- Bake in the oven on a rack in the top third of your oven for 20 to 25 minutes, or until a cake tester comes out clean.
Making the Glaze
- Place cream cheese in medium microwave safe bowl and microwave on high for 10-20 seconds or until cream cheese is somewhat warm and a little runny. Stir gently and add in powdered sugar, vanilla extract and 1 tablespoon of milk; stir again and add more milk if necessary until glaze reaches desired consistency; not too runny and not overly thick.
- Dip each muffin top into cream cheese glaze then place back on wire rack.
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