Carrot Cake Muffins with Brown Butter Cream Cheese Frosting

These Carrot Cake Muffins are soft, moist, and filled with the warm flavors of cinnamon, freshly grated carrots, and nutty brown butter. Each muffin is topped with a smooth and fluffy brown butter cream cheese frosting, then finished with toasted walnuts or pecans for a delicious crunch.
The brown butter adds a rich, nutty aroma to both the muffins and the frosting, while the cream cheese provides a slightly tangy flavor that balances the sweetness. A decorative carrot piped onto each muffin makes these treats look just as special as they taste.
This recipe makes 12 muffins and uses a classic carrot cake batter that can also be baked in an 8 × 4-inch loaf pan. Perfect for afternoon treats, spring gatherings, Easter celebrations, or whenever you're craving homemade carrot cake with a delicious brown butter twist.

Serving: 12 pcs
Prep Time: 20–25 minutes
Baking Time: 20–22 minutes
Total Time: About 45–50 minutes

Ingredients:

For the muffins:

• 2/3 cup + 1 tbsp unsalted butter (brown butter)
• 1/4 cup + 2 tsp neutral oil (vegetable oil, etc.)
• 3/4 cup light brown sugar
• 1/4 cup + 1 tbsp caster sugar
• 2 large eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour (medium protein flour)
• 1 1/2 tsp baking powder
• 3/4 tsp baking soda
• 1/2 tsp salt
• 2 cups grated carrots
• 1 1/2 tsp ground cinnamon

For the brown butter cream cheese:

• ​1/2 cup + 2 tbsp butter (measured before browning)
• ​8.8 oz cream cheese (room temperature)
• ​3/4 cup powdered sugar / icing sugar (flexible amount)
• ​1 tsp vanilla extract
• ​2/3 cup heavy whipping cream (cold), (dairy, non-dairy can also be used)

Additional for decoration:

• 1 cup + 1 tbsp chopped walnuts or pecans, toasted
• 1 1/2 tbsp light brown sugar

Instructions:
For the muffins:

1. Cook the unsalted butter until it browns (brown butter), remove from heat, and let it cool until it reaches room temperature.
2. Mix the brown butter with the vegetable oil, light brown sugar, and caster sugar, stirring until well combined and homogeneous (adding a little oil helps keep the muffins moist).
3. Add the eggs and vanilla extract, stirring until incorporated.
4. Sift the flour, baking powder, baking soda, ground cinnamon, and salt. Gently fold using a spatula until about 80% mixed, to avoid overmixing.
5. Add the grated carrots and fold until evenly distributed.
6. Pour into muffin paper liners, filling them about 50% full, the batter will rise significantly while baking.
7. Bake in an oven at 325°F (160°C), top and bottom heat, on the middle rack for 20–22 minutes. Check for doneness with a toothpick; if it comes out clean, they are done. Let cool completely to room temperature before frosting.

For the brown butter cream cheese:

1. Cook the butter until it browns (brown butter), remove from heat, and let it cool until it reaches room temperature, then place it in the freezer until it solidifies.
2. Fold the room-temperature cream cheese with the powdered sugar until smooth.
3. Add the solidified brown butter and vanilla extract. Mix for about 1 minute until fluffy.
4. In a separate bowl, whip the dairy whipped cream until stiff peaks.
5. Fold the whipped cream mixture into the brown butter cream cheese mixture. Stir just briefly so the cream doesn't separate.

Decorate the Muffins:

1. Pipe or spread the brown butter cream cheese on top of the completely cooled muffins, smoothing it out into a disc shape.
2. Roll the edges of the muffin in the mixture of chopped toasted walnuts or pecans.
3. Reserve a small amount of cream, tint a portion orange (for the carrot) and green (for the stem), and pipe a small carrot shape on top of the center of the cream. Done!

Notes:
Actually, this is a Carrot Cake recipe base, just baked in paper liners. So if you prefer using a loaf pan, this recipe fits an 8 x 4 x 2.7-inch (20x10x7 cm) pan.

Carrot Cake Muffins with Brown Butter Cream Cheese Frosting

Moist carrot cake muffins made with brown butter, freshly grated carrots, and cinnamon, topped with fluffy brown butter cream cheese frosting and toasted nuts.

Yield: 12 muffins

Prep Time: 20–25 minutes

Baking Time: 20–22 minutes

Total Time: 45–50 minutes

Ingredients

For the Muffins:

• 2/3 cup + 1 tablespoon unsalted butter, before browning
• 1/4 cup + 2 teaspoons neutral vegetable oil
• 3/4 cup light brown sugar
• 1/4 cup + 1 tablespoon caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups grated carrots
• 1 1/2 teaspoons ground cinnamon

For the Brown Butter Cream Cheese Frosting:

• 1/2 cup + 2 tablespoons unsalted butter, before browning
• 8.8 oz cream cheese, at room temperature
• 3/4 cup powdered sugar, adjust to taste
• 1 teaspoon vanilla extract
• 2/3 cup cold heavy whipping cream
• Orange and green food coloring, optional

For Additional Decoration:

• 1 cup + 1 tablespoon chopped walnuts or pecans, toasted
• 1 1/2 tablespoons light brown sugar

Instructions

Make the Muffins:

1. Cook the unsalted butter in a saucepan until it turns golden brown and develops a nutty aroma. Remove from the heat and let it cool to room temperature.
2. Mix the brown butter with the vegetable oil, light brown sugar, and caster sugar until well combined and homogeneous.
3. Add the eggs and vanilla extract, stirring until incorporated.
4. Sift together the flour, baking powder, baking soda, ground cinnamon, and salt. Gently fold into the wet ingredients with a spatula until about 80% combined. Avoid overmixing.
5. Add the grated carrots and fold until evenly distributed.
6. Divide the batter among 12 paper-lined muffin cups, filling each approximately 50% full.
7. Bake at 325°F (160°C), using conventional top-and-bottom heat, on the middle rack for 20–22 minutes. Check with a toothpick; if it comes out clean, the muffins are done.
8. Let the muffins cool completely to room temperature before frosting.

Make the Brown Butter Cream Cheese Frosting:

1. Cook the butter in a saucepan until browned and nutty. Remove from the heat and let it cool to room temperature, then place it in the freezer until solidified.
2. Fold the room-temperature cream cheese with the powdered sugar until smooth.
3. Add the solidified brown butter and vanilla extract. Mix for about 1 minute until fluffy.
4. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form.
5. Gently fold the whipped cream into the brown butter cream cheese mixture. Mix briefly until combined to help prevent the cream from separating.

Decorate the Muffins:

1. Pipe or spread the brown butter cream cheese frosting onto the completely cooled muffins, smoothing it into a disc shape.
2. Mix the chopped toasted walnuts or pecans with the light brown sugar. Roll the edges of the frosting in the nut mixture.
3. Reserve a small amount of frosting. Tint one portion orange for the carrot and another green for the stem. Pipe a small carrot shape onto the center of each muffin.
4. Serve immediately or refrigerate until ready to serve.

Notes

• This recipe uses a classic carrot cake batter baked in paper muffin liners.
• If you prefer a loaf cake, use an 8 x 4 x 2.7-inch loaf pan (approximately 20 x 10 x 7 cm). Adjust the baking time and check the center for doneness.
• Allow the muffins to cool completely before decorating so the frosting does not melt.
• Store frosted muffins in an airtight container in the refrigerator.

Share this post