Hello Everyone! Back with another muffin (borderline cupcake) recipe for you! This week, I decided to whip up some lovely spiced carrot muffins while Jialing made some yummy raspberry and white chocolate muffins with a lemon crumb top. I had a bag of about 400g of baby carrots sitting in the fridge, given to me by my housemate Vidhya before she flew off to South Africa. She was telling me how she went out and bought a lot of food, not realising that she’d be jetting off in a few days for a month. So hence why I got the bag of carrots! Now, for those of you who don’t know me that well, I am actually not a fan of carrots. There’s just something about the taste (raw and/or cooked) that I don’t like. I remember how I’d use to add it to my stir-fry just for the colour. I’d eat a slice or two and I’d just be like, no. So when I got this bag of carrots, I had no idea what I was going to do with them. I wanted to give them to Lydia, but I know for a fact that she also does not like carrots. She only eats them because she knows it’s good for your eyes. But other than that, she tries to avoid eating them too.
Solution? Spiced Carrot Muffins! At least this way I won’t taste much of the carrot… I hope. And I still even have 3-4 baby carrots lying in my fridge! No clue what to do with them next. In the end I think my Spiced Carrot Muffins turned out to be Spiced Carrot Cake Cupcakes because I decided to top the muffins with a yummy cream cheese frosting (I know, so much cream cheese for the past week – for those of you who didn’t see it, I made a Red Velvet Cheesecake on the weekend for my birthday!) I know, this week I was supposed to make savoury muffins as I was unintentionally alternating between sweet and savoury. I feel like it’s a mix? Remove the cream cheese frosting and you have a sort of savoury muffin? Maybe. Please also check out the original recipe over on Williams-Sonoma. The original recipe uses raisins, and if you know me, another thing I don’t like. So add them if you want to (about half a cup), otherwise, I replaced them with roughly chopped walnuts. I also tweaked up the spices by adding ground allspice, cloves, and nutmeg. Much yumminess indeed!
PREP TIME 15 MINS | COOKING TIME 15-18 MINS | MAKES 12 MUFFINS
For the muffin batter
- 2 cups all-purpose flour
- 1 & 1/2 cups carrots, peeled and finely shredded (2 large carrots, or 4-5 baby carrots)
- 2 large free range eggs
- 1 cup buttermilk or sour cream
- 2/3 cup firmly packed light brown sugar
- 1/2 cup walnuts, roughly chopped (optional)
- 6 tbsp unsalted butter, melted
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the cream cheese frosting
- 250g cream cheese, at room temperature
- 60g butter, at room temperature
- 1/3 cup icing sugar, sifted
- 1/4 tsp vanilla extract
- Preheat oven to 220C. Line a 12 hole muffin pan with paper cases.
- Add the flour, baking powder, baking soda, salt, and spices into a large bowl and stir together until combined. In another bowl, whisk together the eggs and brown sugar until blended. Whisk in the buttermilk, and then butter.
- Add the egg mixture to the flour mixture and, using a rubber spatula, stir just until evenly moistened. Fold in the carrots and walnuts just until evenly distributed (reserve some for decorating later).
- Spoon the batter into the prepared muffin cups, filling them 3/4 of the way full. Bake for about 15 to 18 minutes, or until the muffins are golden brown and a toothpick inserted into the centre comes out clean. Once done remove from the oven and set aside to completely cool down.
- Meanwhile, as the muffins bake in the oven, smooth the butter, cream cheese, and vanilla together using an electric handheld mixer. Fold in the icing sugar, and then use the mixer again to beat it until it is light and fluffy. Place the icing mixture into a piping bag (or a regular zip lock bag if you don’t have one in handy like me, and snip off a corner to allow the frosting through). Frost the muffins/cupcakes, and top with some crumbed walnuts and shredded carrots.
I think I may have gotten Lydia into a dilemma; she now can’t choose between my Banana and Cinnamon Crumb Top Muffins, my Pumpkin and Cheesecake Muffins, and now these babies!
– Ally xx
6 thoughts on “Breakfast Muffins: Spiced Carrot”
Oh wow it looks so delicious!
It tastes SO GOOD 🙂
Oh man, I LOVE carrot cake/cupcakes/muffins and these look so good! Love the toppings you added 🙂
Thank you 🙂 They are SO YUMMY! 🙂
Your pictures look so good 🙂 Love your food photography
Thank you 🙂