Carrot Cake Muffins with Cinnamon Glaze
Indulge in the perfect balance of cozy spice and moist sweetness with these delectable Carrot Cake Muffins with Cinnamon Glaze. Packed with freshly shredded carrots, warm notes of cinnamon and nutmeg, and a hint of natural sweetness from unsweetened applesauce, these muffins are a healthier twist on classic carrot cake. Topped with a luscious cinnamon glaze, they strike the perfect harmony between decadence and homemade charm. Ready in just 40 minutes, these muffins are ideal for breakfast, brunch, or a mid-afternoon treat. Plus, they’re easy to make and come together with pantry staples, making them a crowd-pleasing option for any occasion. Bake up a batch of these spiced delights and watch them disappear!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 2 large Eggs
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 2 cups Shredded carrots
- 1 cup Confectioners' sugar
- 0.5 teaspoon Ground cinnamon (for glaze)
- 2 tablespoons Milk (for glaze)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease thoroughly.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In a separate medium-sized bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, unsweetened applesauce, and vanilla extract. Mix until smooth and well incorporated.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded carrots using a spatula until evenly distributed throughout the batter.
Evenly divide the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool for 5 minutes in the pan, then transfer them to a wire rack to cool completely.
While the muffins are cooling, prepare the cinnamon glaze by whisking together the confectioners' sugar, ground cinnamon, and milk in a small bowl until smooth and pourable.
Once the muffins have cooled completely, drizzle the cinnamon glaze over the top of each muffin using a spoon or piping bag.
Allow the glaze to set for a few minutes, then serve and enjoy!
Nutrition Facts
Calories |
304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 33.6 g | ||
| Protein | 3.5 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 114 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
