Carrot Muffins with Cream Cheese Icing
Carrots were originally purple and white, not orange.
This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 17.
Carrot Muffins with Cream Cheese Icing
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
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In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
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In a separate bowl, mix together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until well combined.
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Add the wet ingredients to the dry ingredients and stir until just combined.
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Fold in the grated carrots, crushed pineapple, and chopped walnuts.
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Divide the batter evenly among the muffin cups.
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Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Remove from the oven and let the muffins cool in the tin for 10 minutes. Then transfer them to a wire rack to cool completely.
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In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
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Once the muffins are completely cooled, spread the cream cheese icing over the tops.
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Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 32g11%
- Sugars 18g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
