Carrot Cake Muffins for Spring/Easter

Carrot Cake Muffins are kind of a perfect recipe right now. They’re comforting and delicious – fresh and warm right from the oven (yum) – and you can enjoy them in many ways. Make them for Easter brunch, enjoy them as a spring snack, or even leave them out for the Easter Bunny. I think any bunny would be happy to get these muffins, along with a few carrots and a nice note. It’s not easy being the Easter Bunny during the COVID-19 crisis, is it? You can also enjoy them with or without an awesome cream cheese and butter glaze. It’s a sweet glaze and I like to make half of the muffins with it and half of them without it. That way people can pick and choose.

Carrot Cake Muffins:

What You Need:

For the muffins:

2 cups all-purpose flour
1 tbsp baking powder
2 tsp ground cinnamon
Pinch salt
1 cup granulated sugar
5 tbsp vegetable oil
2 eggs
3 tbsp sour cream
1 cup milk
1 cup shredded carrots

To decorate:

2 tbsp cream cheese, softened
2 tbsp unsalted butter, softened
1 cup confectioners’ sugar
1 tbsp milk
¼ cup shredded carrots

Yields: 1 dozen muffins

What You Do:

For the muffins:

1 – First, line a muffin tin with paper liners and set aside.

2 – And then preheat oven to 350 degrees F.

3 – In a small bowl, sift together flour, baking powder, cinnamon and salt, and then set aside.

4 – In a medium bowl, cream together sugar and oil. Add eggs and sour cream and mix.

5 – Pour milk into the remaining wet ingredients and mix thoroughly.

6 – Slowly add dry ingredients into wet ingredients. Mix until muffin batter is formed.

7 – And then, fold shredded carrots into the batter.

8 – Scoop batter into lined muffin tin, filling each section about ¾ of the way.

9 – Bake for 22-25 minutes or until a toothpick comes out clean from the center of a muffin.

10 – Allow to cool completely on a wire rack before decorating.

To decorate:

11 – Use an electric mixer to beat together cream cheese, butter, sugar and milk.

12 – Once all ingredients are well-combined and form semi-stiff peaks, the cream cheese icing is ready.

13 – And then, use an offset spatula to frost each cooled muffin.

14 – Once all muffins are frosted, garnish with shredded carrots. Lastly, serve and enjoy!