Carrot Cake Muffins - How To Make Carrot Cake Muffins From Scratch - Ellen’s Homemade Delights 🥕🧁 скачать в хорошем качестве

Carrot Cake Muffins - How To Make Carrot Cake Muffins From Scratch - Ellen’s Homemade Delights 🥕🧁

Hello my Friends, welcome to my Southern Kitchen! Hope everyone had a wonderful Easter! Today is International Carrot Day, so today I am making a great Muffin recipe using Carrots, recently I’ve made a Carrot Cake from scratch, but this recipe I’m giving it a twist on the classic, Carrot Cake Muffins! Moist, spongy, and full of warm spices and fresh carrots and drizzle with a Cream Cheese Glaze on top; perfect for breakfast, brunch, or for a snack! Everyone will love and enjoy these and you’ll be in heaven! For the Streusel: 1/4 cup all-purpose flour 1/4 cup packed light brown sugar 1/3 cup toasted chopped walnuts or pecans 3/4 teaspoon ground cinnamon Pinch of salt 3 tablespoons cold unsalted butter, cut into cubes For the Muffins: 1 1/4 cups all-purpose flour 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon ground allspice 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 2 extra-large eggs, room temperature 1 cup white sugar 1/2 cup canola or vegetable oil 1 1/2 teaspoons pure vanilla extract 1 1/3 cups freshly shredded carrots (about 2 large carrots) For the Cream Cheese Glaze: 1 tablespoon unsalted or salted butter, softened 2 ounces cream cheese or cream cheese spread, softened Drop of pure vanilla extract 1 1/2 cups powdered sugar Pinch salt (if using unsalted butter) 1 tablespoon evaporated milk For the streusel: In a medium bowl, stir together the flour, brown sugar, walnuts (or pecans), cinnamon, and salt until well combined. Add the butter cubes and pinch and smear the mixture between your fingers until the butter is evenly incorporated and mixture clumps together. Cover with plastic wrap and chill until ready to use. Preheat the oven to 375 Degrees Line a 12-cup muffin pan with muffin liners and set aside. In a large bowl, whisk together the eggs, white sugar, oil, and vanilla extract until well incorporated, about 1 minute. Slowly add the flour mixture and little at a time, whisking in between each addition, until smooth and blended. Add and fold in the shredded carrots. Scoop the muffin batter into the muffin liners 3/4 way up using an ice cream scoop! Sprinkle the streusel evenly over the batter, about 1 1/2 tablespoons in each cup. Bake for 20 to 22 minutes until browned and a toothpick inserted in the center comes out clean. Remove the muffins from the oven and let them sit in the pan for 15 minutes; then transfer them to a wire rack to cool completely. Drizzle the muffins with the glaze and let them stand for 15 minutes before serving and enjoy! For the cream cheese glaze: Sift or whisk together the powdered sugar and salt. In a bowl of a stand mixer with paddle attachment or large bowl with an electric hand mixer, add in the butter, cream cheese, vanilla extract, powdered sugar mixture, and evaporated milk, mix on medium speed until well blended. (Add additional evaporated milk, 1 teaspoon at a time, if needed.) Previous Video - Angel Biscuits:    • Angel Biscuits Recipe - Fluffy Angel Biscu...   Ellen’s Muffins Recipe Playlist:    • Muffin Recipes   #ellenshomemadedelights #muffins #carrotcakemuffins #carrot #carrotcake #carrotcakemuffinsrecipe #muffinsrecipe #carrots #breakfast #brunch #baking #food #muffinrecipe #quickbread #recipes For Business Inquiries and to send me a picture of your beautiful creations, please send me an email: ellenshomemadedelights@gmail.com Follow me on Social Media -Facebook: www.facebook.com/ellendelights -Instagram: www.instagram.com/ellendelights