It’s always at Easter, and often only at Easter, that I think to eat carrot-cakey type things. I’m not entirely sure why, since carrot cake is my favorite cake and for years, was the only cake I ever ate on my birthday…. But it’s just how it seems to play out.
So naturally, with Easter around the corner, I felt like making something carrot cakey, but didn’t feel like making a cake. Mark actually hates carrot cake, so to make an entire cake is pointless, since there’s zero chance of me ever getting through a whole cake on my own. A small batch of muffins, however, where I can freeze each one individually and thaw as desired, is perfect.
I have to be in a very specific mood for something baked in the mornings (or in general since getting pregnant), so it’s nice to have these around for when the mood strikes. They’re sweet, but not cake sweet. The icing is half cream cheese and half greek yogurt, simply because a straight cream cheese icing is too rich for me in the morning. I also only lightly sweeten my icing, arguably I could have sweetened it less than I even did this time, but add more sugar to your personal liking.
I pair the muffins with eggs or greek yogurt with fruit so that there’s protein + fats + fiber to keep blood sugar stable. I’d recommend you do the same, since I don’t see a muffin being enough for any living human to have for breakfast on it’s own. But as always, you do you. Enjoy!
- 2 tbsp melted butter
- 1 tbsp olive oil*
- ½ cup packed brown sugar
- 1-2 tbsp maple syrup*
- 1 large egg
- ½ tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup milk
- 1 cup plus 2 tbsp all purpose flour
- ½ tsp baking soda
- ¾ tsp baking powder
- ¾ cup shredded carrot
- ¼ cup shredded dried coconut, sweetened or unsweetened
- 4oz full fat brick style cream cheese, at room temperature
- ⅓ cup 2% or full fat plain greek yogurt, at room temperature
- 1/24-1/2 tsp vanilla extract
- ⅓ cup icing sugar, plus more as desired
- Preheat oven to 425F
- grease and line a 6 cup muffin tin with paper liners.
- In a medium sized bowl, whisk together the butter, oil and sugars. Add the egg and whisk until light and creamy.
- Add the vanilla, cinnamon, nutmeg and salt and whisk well.
- Add the milk and whisk until combined.
- Sprinkle the flour over the bowl along with the baking powder and soda. Gently whisk until just combined.
- Add the carrot and coconut and fold with a spatula until evenly distributed.
- Pour evenly in to the muffin cups, filling all the way to the top.
- Place in the oven on the middle rack for 5 minutes then reduce the temperature to 350F and bake for an additional 15-20 mins (mine took 20, but all ovens are different so check at 15). Muffins are done when a toothpick inserted comes out clean, with minimal crumbs.
- Remove from the oven and transfer each muffin carefully to a wire rack to cool completely. Ice muffins once fully cooled or wait until serving.
- FOR THE ICING:
- Place cream cheese in a mixing bowl and beat on high until light and fluffy. Add the yogurt and beat again until fully combined. Add the vanilla and powdered sugar, starting with ⅓ of a cup and beat until combined. Taste, add additional sugar as desired. Store covered in the fridge until ready to serve.
You will very, very likely have lots of leftover icing. You can cut the icing recipe in half, or just save it for topping more things... like I did 🙂 It's excellent on top of strawberries/bananas/pineapple/whatever!
Muffins can be stored in the freezer, not iced, for up to 3 months. Adjust your icing according to how many you plan to eat within the first few days. Icing will keep in the fridge for up to one week, and muffins will keep in an airtight container on the counter for 3-4 days. If you ice the muffins all at once, store them in a container in the fridge for up to one week.I actually love them from the fridge.