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Carrot Cake Muffins

This is a delicious take-along breakfast or afternoon snack, the whole family will love. Made with Musselman’s Apple Butter.

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    Prep Time
  • Cook Time Icon
    Cook Time
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    Total Time
  • Servings Icon
    Servings
    12
  • Difficulty Icon
    Difficulty
    Easy

Ingredients

  • FOR THE MUFFINS
  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 2 cups carrots, shredded (about 3 large carrots)
  • ½ cup raisins
  • ½ cup chopped walnuts
  • 1 cup MUSSELMAN’S® Apple Butter
  • ¼ cup honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¼ cup butter, melted
  • FOR THE FROSTING
  • 1 8-ounces package cream cheese, softened
  • 2 Tablespoons honey

Directions

  1. Step 1
    Preheat oven to 350° Line a muffin tin with paper cups or spray with cooking spray. Set aside.

  2. Step 2
    In a large mixing bowl, combine the flour, baking soda, cinnamon, nutmeg, salt, carrots, raisins, and walnuts until well mixed. Set aside.

  3. Step 3
    In a small mixing bowl, combine the apple butter, honey, eggs, vanilla, and butter. Stir until smooth.

  4. Step 4
    Add the apple butter mixture to the flour mixture and stir to combine. Do not over mix (this results in tough muffins), a few lumps of flour are fine.

  5. Step 5
    Spoon the mixture into prepared muffin cups, filling them 2/3 of the way. Bake in preheated oven for 15-20  minutes, or until the tops begin to crack and a toothpick inserted into the center comes out clean.

  6. Step 6
    Remove from the oven and let cool completely on a baking rack.

  7. Step 7
    Make the Frosting Combine the cream cheese and honey until smooth. Spread on cooled muffins.

What others are saying about this recipe

  1. Judy says:

    sounds good

    1. Musselman's says:

      👍

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