Ultimate Carrot Muffins

• 总时间: 36 minutes

配料

Dry Ingredients:

2¼ cups (326g) all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp fine sea salt

½ tsp each: allspice, cardamom, cinnamon, ginger, grated nutmeg

Wet Ingredients:

1½ cups (260g) packed light brown sugar

1 cup (240ml) extra-virgin olive oil

4 large eggs

Fold-In Ingredients:

2 cups (220g) coarsely grated carrots (freshly grated only)

1 cup (225g) frozen, thawed, finely chopped pineapple

1 cup (125g) chopped raw walnuts (optional)

¾ cup (110g) raisins (optional)

Cream Cheese Filling/Frosting:

8 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla

Pinch of salt

Optional Crumble Topping:

1 stick butter

½ cup each: rolled oats, brown sugar, AP flour

1 tsp salt

To Make Muffin Batter:

步骤

Preheat oven to 325°F (163°C) and line a 12-cup muffin tin.

Whisk dry ingredients together.

In stand mixer, beat brown sugar, oil, and eggs (3 min on low). Gradually add dry mix in 3 parts, mixing until smooth.

Fold in carrots, pineapple, walnuts & raisins if using.

Filling/Frosting:

Beat cream cheese, vanilla & salt until creamy. Add powdered sugar, beat until smooth (3 min). Transfer to piping bag.

Crumble (Optional):

Mix all crumble ingredients by hand until clumps form.

To Bake:

Divide batter between muffin cups.

Pipe ½ of the cream cheese mix into the center of each muffin. Refrigerate remaining frosting.

Add crumble topping if using.

Bake 25–35 min at 325°F, until golden and set.

Cool completely, then frost with remaining cream cheese mixture.