CARROT CAKE MUFFIN
March 26, 2018
CARROT CAKE MUFFIN
INGREDIENTS:
FOR THE MUFFINS:
- 1 cup granulated sugar
- 1/2 cup canola oil
- 2 large eggs
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1 cup shredded carrots
FOR THE TOPPING:
- 2 Tbsp unsalted butter, softened
- 2 oz cream cheese, softened
- 1/2 tsp vanilla extract
- 1 cup powdered sugar
- 1-2 Tbsp heavy cream
- 1/2 cup chopped walnuts
DIRECTIONS:
- Preheat oven to 350°F. Spray muffin tin with baking spray. Set aside.
- In a large bowl, mix the sugar, oil and eggs together. Add in flour, baking soda, baking powder, and cinnamon. Mix until fully combined. Fold in carrots.
- Using a large cookie scoop, fill muffin tin with batter about 2/3 full each. You should get 10-12 muffins.
- Bake for 20-24 minutes. Remove from pan and cool completely.
- For the frosting, beat the butter, cream cheese, vanilla, sugar and heavy cream until smooth and fluffy. Drizzle over each muffin and add a sprinkle of the chopped walnuts. Serve and enjoy
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