Pioneer Woman Carrot Cake Muffins

Pioneer Woman carrot cake muffins are a tender breakfast treat made with fresh grated carrots, cinnamon and a pecan streusel, ready in 1 hour 25 minutes. It's an easy spring baking idea for Easter brunch, Mother's Day or a baby shower, and it's make-ahead friendly since the streusel keeps.

Chill the streusel until you're ready to sprinkle it on, because cold butter melts slowly in the oven. Skip the chilling and the topping turns greasy and flat instead of crunchy.

Whisking the batter by hand and stirring in the carrots last keeps these muffins tender instead of dense. The streusel adds a buttery coffee cake crunch that most carrot muffins never get, and a cream cheese drizzle finishes them like a real carrot cake.

Pioneer Woman Carrot Cake Muffins

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

22

minutes

Calories

330

kcal

Oil keeps the crumb moist and tender, while the pecan streusel bakes into a buttery, crunchy crown. A quick cream cheese icing sets on top as the muffins stand.

Ingredients

• 1/4 c. all-purpose flour
  

• 1/4 c. light brown sugar
  

• 1/3 c. chopped pecans
  

• 3/4 tsp. cinnamon
  

• Pinch of kosher salt
  

• 3 tbsp. unsalted butter, cut into 1/2-inch pieces
  

• 1 1/4 c. all-purpose flour
  

• 1 1/2 tsp. cinnamon
  

• 1/2 tsp. baking powder
  

• 1/2 tsp. baking soda
  

• 1/2 tsp. kosher salt
  

• 2 large eggs
  

• 1 c. granulated sugar
  

• 1/2 c. vegetable oil
  

• 1 1/2 tsp. vanilla extract
  

• 1 1/3 c. finely grated fresh carrot (about 4 large carrots)
  

• 1 tbsp. unsalted butter, softened
  

• 2 oz. cream cheese, softened
  

• 1 1/2 c. powdered sugar
  

• 1 tbsp. milk
  

Directions

• Make the streusel: Stir 1/4 cup flour, 1/4 cup light brown sugar, 1/3 cup chopped pecans, 3/4 teaspoon cinnamon and a pinch of salt in a medium bowl. Add 3 tablespoons cold butter and pinch it in with your fingers until clumps form, then cover and chill.
• Prep the pan: Preheat the oven to 375°F. Line a 12-cup muffin tray with paper liners and set it aside.
• Mix the dry ingredients: Whisk 1 1/4 cups flour, 1 1/2 teaspoons cinnamon, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a medium bowl. Set it aside while you make the wet mixture.
• Whisk the wet mixture: Whisk 2 eggs, 1 cup granulated sugar, 1/2 cup vegetable oil and 1 1/2 teaspoons vanilla in a large bowl for about 1 minute. It should look smooth and well combined.
• Combine and add carrots: Add the flour mixture in two batches, whisking after each, until the batter is smooth and just combined. Then stir in 1 1/3 cups finely grated carrot.
• Fill and top: Divide the batter evenly between the liners, filling each about two-thirds full. Sprinkle about 1 1/2 tablespoons of streusel over each one.
• Bake the muffins: Bake for 20 to 22 minutes, until browned and a toothpick in the center comes out clean. Then move the muffins to a wire rack to cool completely, about 30 minutes.
• Make the icing: Combine 1 tablespoon softened butter and 2 ounces cream cheese in a microwavable bowl and heat in 10 second bursts, whisking each time, until smooth. Add 1 1/2 cups powdered sugar and 1 tablespoon milk, then whisk until combined, adding more milk a teaspoon at a time if needed.
• Drizzle and serve: Drizzle the icing over the cooled muffins. Let them stand for 15 minutes so it sets before serving.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), OXO 4-sided box grater, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use walnuts instead of pecans in the streusel?

Yes, walnuts work well and give a slightly earthier crunch. You can also leave the nuts out and add a little extra brown sugar so the streusel still clumps.

How should I store carrot cake muffins with cream cheese icing?

Keep them in an airtight container in the fridge because of the cream cheese icing, and let them sit at room temperature for a few minutes before eating. They're best within a few days.

Can I make these muffins ahead of time?

You can make the streusel a day or two ahead and keep it chilled, then bake the muffins the next morning. You can also bake the muffins first and add the icing just before serving so it stays neat.

What if I don't have a muffin tin?

A standard 12-cup tin works best, but you could bake the batter in an 8x8 pan as a snack cake. The time will change, so start checking with a toothpick sooner than you would for muffins.

Why are my carrot cake muffins dense?

Overmixing is the usual cause, since too much whisking after the flour goes in makes the batter tough. Stop as soon as it looks smooth, and grate the carrots finely so they blend in.