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Moist Maple Glazed Carrot Cake Muffins

moist maple glazed carrot cake muffins - featured image
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These moist carrot cake muffins are glazed with a sticky-sweet maple syrup topping, perfect for breakfast or a comforting snack. Made with simple pantry ingredients and warm spices, they deliver a tender crumb and rich flavor.

Ingredients

Scale
  • 2 cups all-purpose flour (240g)
  • 3/4 cup granulated sugar (150g)
  • 1/4 cup brown sugar (50g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs, room temperature
  • 1/3 cup vegetable oil (80ml)
  • 1/4 cup pure maple syrup (60ml)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • For the Maple Glaze:
  • 1/3 cup pure maple syrup (80ml)
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup powdered sugar (60g)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease it.
  2. Grate the carrots finely using a box grater or food processor. Set aside.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. In a separate bowl, beat eggs lightly. Stir in vegetable oil, maple syrup, and vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined.
  6. Fold in grated carrots and chopped nuts if using.
  7. Spoon batter into muffin cups, filling each about 3/4 full.
  8. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean and tops are golden.
  9. While muffins bake, combine maple syrup, melted butter, powdered sugar, vanilla extract, and salt in a small saucepan. Warm gently over low heat, stirring until smooth and slightly thickened. Remove from heat.
  10. When muffins are warm from the oven, brush the tops generously with the maple glaze.
  11. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use organic carrots and quality pure maple syrup for best flavor. For gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, replace butter in glaze with coconut oil. Avoid overmixing batter to keep muffins tender. Apply glaze while muffins are warm to allow it to soak in.

Nutrition

Keywords: carrot cake muffins, maple glazed muffins, breakfast muffins, moist muffins, easy muffin recipe, homemade muffins

Find it online: https://siennaspoon.com/moist-maple-glazed-carrot-cake-muffins-recipe-easy-homemade-muffins-for-breakfast/