Carrot Muffins}Muffin Monday

I have managed to raise two sons that love food  – are you surprised?  Not only do they love food but they appreciate good food.  I guess you could call them food snobs.

So when my son Clark started raving about these amazing carrot muffins with white chocolate cream cheese frosting his friend Lizzy had made I knew they must be good.
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Now I am going to use the term muffin here very loosely.  I really don’t thing anything covered in white chocolate cream cheese frosting qualifies as a muffin.  A muffin denoting something for breakfast.

When I was planning the menu for Mummies Night Out I decided I needed to try these carrot muffins Clark was raving about and thought they would make a perfect addition.  I also thought the orange color would look great in my cute candy corn muffin liners my friend Beth had given me!

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Now I need to tell you – I don’t care for carrot either.  I don’t like carrot cake but I like carrot muffins thanks to Lizzy.  Although I have to admit I probably would have eaten anything if it had been covered in the amazing white chocolate cream cheese frosting!

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The muffins are nice and moist thanks to the addition of crushed pineapple.  In fact they were so moist my cupcake liners had a hard time staying on.

Thanks to Lizzy of Your Cup of Cake for another great recipe!

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Carrot Muffins}Muffin Monday

Ingredients

    Frosting:
  • 2 oz white chocolate
  • 8 oz cream cheese, softened
  • ½ C butter, softened
  • 1 tsp vanilla extract
  • 3-4 C powdered sugar
  • 2 Tbsp heavy cream
  • Muffins:
  • 2 eggs, lightly beaten
  • 1 1/8 C white sugar
  • 1/3 C brown sugar
  • ½ C oil
  • 1 teaspoon vanilla extract
  • 2 C shredded carrot, raw
  • ½ C crushed pineapple
  • 1 ½ C flour
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp cinnamon
  • ½ tsp nutmeg
  • 1/4 tsp ground ginger

Instructions

  • Preheat oven to 350 degrees
  • Frosting:
  • Over LOW heat, in a saucepan melt white chocolate
  • Watch it close as it will burn easily
  • Stir until smooth and let cool until at room temperature
  • Mix the cream cheese and butter together and then add mix in white chocolate and vanilla
  • Gradually beat in powdered sugar and mix until fluffy
  • (Taste along the way so you don’t put in too much.) Mix in heavy cream
  • If frosting is too soft, refrigerate in piping bag for a while
  • Muffins:
  • Beat eggs, white sugar and brown sugar until smooth
  • Mix in oil and vanilla
  • Fold in carrots and pineapple
  • In a separate bowl, mix flour, baking soda, salt, and spices
  • Mix the dry ingredients into the carrot mixture until just moistened
  • Do not over mix
  • Bake 20-25 minutes of until the tops spring back
  • Let cool and frost

Comments

  1. 1
    avril says:

    Serious, serious yum! And with the “muffin” being topped with White CHOCOLATE Cream Cheese Frosting! – wowsers!!!! :-)
    avril recently posted..White Chocolate Blondies with Maple Butter Sauce – Week 5 of 12 Weeks of Christmas Cookies

  2. 2

    Yummy! I know the crushed pineapple makes these muffins.

  3. 3

    Oh man, these look great. That white chocolate cream cheese frosting has got me really curious. I gotta try this recipe. I love carrot cake, so really, I know I will love these too!
    Bonnie@WhatAboutPie recently posted..Pepperoni Rolls

  4. 4

    Pineapple in carrot cake is the BEST! The muffins look divine! Love the cupcake papers, too cute!
    Andrea the Kitchen Witch recently posted..Satay Chicken with Peanut Sauce

  5. 5
    Cat says:

    Do you think they would be fine without the paper liners?

  6. 6

    Definitely just grease your muffin pan

  7. 7
    Beth says:

    I am glad that you found a use for the muffin liners…I knew you would.

    White Chocolate with the cream cheese? Why didn’t I think of that? I can’t wait to try them. I have a recipe for morning glory muffins that just might need the addition of this frosting :)

  8. 8
    Susan M. says:

    I made these for a luncheon this past weekend and they were fabulous — people enjoyed them so much they were still talking about the cupcakes later in the day. Thanks again for sharing your wonderful recipes.

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