Carrot muffins are a delightful way to combine the natural sweetness of carrots with the warmth of cinnamon and the decadence of a creamy topping. Moreover they are perfect for breakfast, a quick snack, or dessert. These moist muffins get an extra touch of elegance with a dollop of buttercream, a hint of cinnamon, and a playful pretzel garnish. Let’s create this irresistible treat!
Preparation time ⏰:
Total Time: 45 minutes
Number of Portions 🍽:
Makes 12 muffins.
Ingredients:
For the Muffins:
- 2 cups (250g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg (optional)
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar
- ¾ cup (180ml) vegetable oil or melted butter
- 1 tsp vanilla extract
- 2 cups (200g) grated carrots (about 2-3 medium carrots)
- ½ cup (120ml) buttermilk (or plain yogurt)
- ½ cup (50g) chopped walnuts or raisins (optional)
For the Buttercream Frosting:
- 1 cup (226g) unsalted butter, softened
- 3 cups (375g) powdered sugar, sifted
- 2 tbsp heavy cream or milk
- 1 tsp vanilla extract
- A pinch of ground cinnamon
For the muffins Garnish:
- Ground cinnamon (for dusting)
- Small pretzels
Nutritional Information (per serving):
Calories: 340 kcal
Protein: 3g
Fat: 21g
Carbohydrates: 37g
Note: These values are approximate and may vary depending on portion sizes and specific brands of ingredients used.
Instructions:
Prepare the Muffins:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Then, in a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Next, in a separate bowl, whisk the eggs, granulated sugar, brown sugar, oil, and also vanilla extract until well combined.
- Stir the grated carrots and buttermilk into the wet mixture.
- After that gradually fold the dry ingredients into the wet mixture until combined. If using walnuts or raisins, gently stir them in at this point.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted in the center come clean. Let the muffins cool completely before frosting.
Prepare the Buttercream Frosting:
- In a large bowl, beat the softened butter with an electric mixer until creamy.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully incorporated.
- Add the heavy cream, vanilla extract, and a pinch of cinnamon, and beat on high speed for 2-3 minutes until fluffy.
Assemble the Muffins:
- Using a piping bag or a spoon, swirl or spread a dollop of buttercream onto the top of each cooled muffin.
- Lightly dust with ground cinnamon for a touch of flavor and decoration.
- Finally, place a small pretzel on top of each muffin for a fun and salty-sweet garnish.
Serving Tip 💡:
Furthermore, pairing carrot muffins with a hot drink, such as coffee, chai tea, or hot chocolate, creates a comforting snack or breakfast experience. For a lighter option, serve them with fresh orange juice.
