Go Back

Mini Carrot Cake Muffins with Cream Cheese Dollop

Cozy, not fussy. These muffins pull off the trick of tasting like a real carrot cake without requiring a real carrot cake's level of commitment. One bowl, a muffin tin, and under 20 minutes in the oven.
Print Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup brown sugar packed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1/3 cup plain Greek yogurt
  • 1 cup grated carrots about 2 medium
  • 1/2 cup raisins optional
  • 4 oz cream cheese softened
  • 2 tbsp powdered sugar

Method
 

  1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
  2. Whisk flour, brown sugar, baking powder, baking soda, cinnamon, and salt in a bowl.
  3. Beat egg, oil, and yogurt in another bowl until smooth. Stir wet into dry just until mixed.
  4. Fold in grated carrots and raisins. Divide batter into 12 cups.
  5. Bake 16–18 minutes until a toothpick comes out clean. Cool 10 minutes.
  6. Beat cream cheese and powdered sugar until smooth. Dollop on each muffin before serving.