Soft & Spiced Carrot Muffins
Soft, moist carrot muffins infused with warm spices and crunchy walnuts, finished with a light cream cheese drizzle. These wholesome muffins make for a comforting bake that is perfect for tea-time, snacking, or everyday indulgence.
Quick Recipe Info
Prep Time: 20 Minutes
Bake Time: 20 Minutes
Total Time: 40 Minutes
Difficulty: Easy
Serves: 6 Muffins
Equipments Required
- Mixing Bowls
- Whisk / Hand Mixer
- Spatula
- Muffin Tray
- Muffin Liners
- Ice Cream Scooper
- Oven
- Cooling Rack
Ingredients
For the Muffins
- ½ cup (60g) All-Purpose Flour
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
- ½ tsp Cinnamon Powder
- ¼ tsp Ginger Powder
- 100g Condensed Milk
- 27g Butter
- 30ml Milk
- 16g Walnuts
- 75g Carrot, grated
For the Cream Cheese Drizzle
- 4 oz Cream Cheese, softened
- ¼ cup Powdered Sugar
- ½ tsp Vanilla Extract
- 1–2 tbsp Almond Milk
METHOD
- Preheat the oven to 180°C and line a muffin tray with liners.
- In a bowl, whisk together flour, baking powder, baking soda, cinnamon powder, and ginger powder.
- In another bowl, whisk butter and condensed milk, then add milk and combine well.
- Fold the dry ingredients into the wet mixture gently. Do not overmix.
- Add grated carrots and walnuts, then fold until evenly combined.
- Divide the batter evenly into the muffin tray and bake for 15–20 minutes.
- For the glaze, warm cream cheese slightly and mix with powdered sugar, vanilla, and almond milk until smooth.
- Drizzle over cooled muffins and serve.
💡Baker’s Tip
- Avoid overmixing for softer muffins.
- Use freshly grated carrots for moisture.
- Let muffins cool before glazing.
- Adjust glaze consistency as needed.
📌 Storage Tip
Store in an airtight container for 2 days at room temperature or refrigerate for up to 4 days.