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My craving for carrot cake with a plush pile of cream cheese frosting returns every spring, like clockwork. This year I’m satisfying my cravings at breakfast with carrot cake muffins. Flavored with warming spices, orange zest, vanilla, and plenty of freshly grated carrots, these beauties do not disappoint.

Carrot Cake Muffins

A dollop of mascarpone in the middle of each muffin melts into the center while baking, a nod to that frosting I adore. Topped with brown sugar pecan streusel and a sweet orange drizzle, I can’t think of a more irresistible Easter breakfast.

Carrot Cake Muffins

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Carrot Cake Muffins

  • Yield: 16 muffins

Ingredients

Crumb Topping

  • 1/4 cup light brown sugar
  • 1/4 cup flour
  • 1/4 tsp cinnamon
  • 1/3 cup pecans, chopped
  • 2 Tbsp coconut oil, melted

Muffins

  • 1 2/3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of cloves
  • 1/2 cup low-fat buttermilk, at room temperature
  • 1/3 cup plain fat-free Greek yogurt, at room temperature
  • 1 large egg, lightly beaten
  • 3 Tbsp coconut oil, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 tsp orange zest
  • 1/3 cup sugar
  • 1/3 cup light brown sugar
  • 2 cups peeled and grated carrots (loosely packed)
  • 1/3 cup mascarpone, at room temperature

Glaze

  • 2/3 cup powdered sugar, sifted
  • 1/8 tsp salt
  • 2 tsp orange zest
  • 1 1/2 Tbsp orange juice
  • 1 Tbsp milk

Instructions

  1. Preheat oven to 375°F and line two 12-cup standard muffin pans with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine brown sugar, flour, cinnamon, and pecans in a small bowl; add melted coconut oil and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  2. Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl; make a well in the center of the mixture. Combine buttermilk, yogurt, egg, coconut oil, vanilla, orange zest, sugar, and brown sugar in a medium bowl; add to flour mixture and stir just until almost incorporated. Gently fold in carrots.
  3. Fill each baking cup with a spoonful of batter and top with a teaspoon of mascarpone; top with another spoonful of batter (each cup should be 2/3 full). Sprinkle evenly with crumb topping and bake for about 18 to 20 minutes, until muffins spring back to the touch and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to cool.
  4. For the glaze, whisk together powdered sugar, salt, orange zest, orange juice, and milk in a small bowl. Drizzle glaze over muffins and let set before serving.

Nutrition

  • Calories: 205
  • Carbohydrates: 30

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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16 comments

    1. Hi Kelly, I think muffins would freeze just fine – for the sake of texture, I’d omit the mascarpone. Once baked and fully cooled, you can wrap them well and freeze for later. When you’re ready to enjoy them, thaw and glaze at that point. Hope that helps!

  1. These carrot cake muffins have the feels! They looks super delicious! I love that you added an orange drizzle on the top 🙂 I am making carrot cake this weekend!! yaya! 🙂

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