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Carrot Cake Muffins

Carrot Cake Muffins

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  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 16 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


With a brown sugar pecan streusel topping, mascarpone filling, and sweet orange glaze, these carrot cake muffins make the best breakfast!


Crumb Topping

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


  • 1 2/3 cups all-purpose 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 granulated sugar
  • 1/3 cup light brown sugar
  • 2 cups peeled and grated carrots (loosely packed)
  • 1/3 cup mascarpone, at room temperature


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


  1. Preheat oven to 375°F and line two 12-cup standard muffin pans with baking cups; spray baking cups lightly with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for 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.
  6. 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.