Did you ever wish you could eat carrot cake for breakfast? These carrot cake muffins prove you really can! They're actually the best of three worlds: the flavors of classic carrot cake, the buttery streusel of a coffee cake, and the wholesomeness of a morning muffin recipe. Vegetable oil keeps these muffins wonderfully tender, and baking soda and powder add extra lift—no dense door stoppers here! This recipe is easily adaptable to work with what's on hand. No cupcake liners? Just coat the muffin tin with cooking spray. No pecans? Try walnuts. Make these muffins your go-to spring breakfast or an Easter dessert. They'd also steal the show at any bake sale.
What's the secret to a good streusel?
Streusel is the buttery crumb topping on these muffins. The secret to great streusel is to keep the clumps in medium-sized pieces and to chill the mixture before baking. This will firm up the butter so it doesn't melt as the muffins bake.
What is the muffin method?
The muffin method refers to any baking recipe where the dry and wet ingredients are mixed separately then combined. Quick breads like banana and zucchini bread also use the muffin method.
How can I quickly soften cream cheese?
Wondering how to soften cream cheese? For a recipe that calls for a small amount of it, like the icing in this recipe, unwrap and microwave for no more than 10 seconds, then give it a good stir.
- Yields:
- 12 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 1 hr 25 mins
Ingredients
For the Streusel:
For the Muffins:
For the Icing:
Directions
- Step 1For the streusel: Stir together flour, sugar, pecans, cinnamon, and salt in a medium bowl. Add the butter, and pinch and smear mixture between your fingers until butter is evenly incorporated and mixture clumps together. Cover and chill until ready to use.
- Step 2For the muffins: Preheat the oven to 375°. Line a 12-cup muffin tray with paper liners. Set aside.
- Step 3Whisk together the flour mixture, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together the eggs, sugar, oil, and vanilla in a large bowl until smooth and well combined, about 1 minute. Add the flour in two batches, whisking in between each addition, until smooth and just combined. Stir in the carrots.
- Step 4Divide the batter evenly between the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel evenly over the batter, about 1 1/2 tablespoons in each cup.
- Step 5Bake the muffins until browned and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
- Step 6For the icing: Combine butter and cream cheese in a medium microwavable bowl. Microwave in 10 second intervals, whisking after each, until the mixture is softened and smooth, 20 to 30 seconds. Add the powdered sugar and milk, then whisk until well combined. (Add additional milk, 1 teaspoon at a time, if needed.) Drizzle the muffins with the icing and let stand for 15 minutes before serving.
Tip: Use the second, largest holes on the box grater for a finely, grated carrot.
Bagikan Berita Ini
0 Response to "Best Carrot Cake Muffins Recipe - How to Make Carrot Cake Muffins - The Pioneer Woman"
Post a Comment