Once again, a forecasted snow storm for the DC area turned into a bust. We are always on the line for winter storms. It’s either boom or bust and 90% of the time it’s a bust. I don’t know how I feel about it this year because for one, we haven’t had a good storm all winter. We had a dusting of snow in February and that has been it all of winter. It’s kind of strange but we had a 3′ blizzard last year so maybe Mother Nature was giving us a break. Makes me worried for next year, haha
We all thought it was in the bank that we would have the day off yesterday but woke up to a scant three inches of snow and a three hour delay for work. Part of me wanted a huge storm but then that made me nervous about our new house delivery so I wished for like 4-6 inches. But alas, we busted and everything is already melting. I feel bad for New York and beyond though. They are getting demolished.
My new favorite thing for baked goods is putting carrots in muffins. And would you believe that I used to not like is carrot cake?
Yes, I always thought you could actually taste the carrot in the carrot cake and I didn’t like the carrot pieces throughout. I was so picky. If I only gave it a try as a kid. I would’ve known that the cream cheese frosting and the spices throughout the cake would’ve eliminated that carrot taste.
Anyway, I can assure you that these carrot cake muffins are moist, tender, and full of flavor. I love the spices throughout and I love that cream cheese frosting on top. There are nuts laced throughout (although if you aren’t a fan, you can totally omit) and man, these are just the perfect little treat for the upcoming holiday (Easter!).
I used apple butter in this recipe because my manager always gives me a big jar of homemade apple butter every year and I couldn’t let it go to waste. The story behind their family tradition is in my apple butter salted caramel bars.
Hop to it and make these muffins!
Carrot Cake Muffins
For the muffins
For the frosting
- 8 ounces softened cream cheese
- 2 tablespoons maple syrup
- Preheat oven to 400 degrees Fahrenheit and line a muffin tin with muffin cups.
- In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a medium bowl, stir together carrots, walnut, apple butter, maple syrup, vanilla extract, eggs, and coconut oil.
- Pour wet ingredients into dry ingredients then stir gently until just mixed and incorporated.
- Evenly divide batter amongst muffin cups then bake for 13-15 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
- Remove from oven then let cool completely on a wire cooling rack.
- Make frosting in a small bowl then generously spread on top of cooled muffin tops. Top with extra chopped walnuts, if desired.