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    Home » Dessert Recipes

    Carrot Cake Muffins with Brown Butter Frosting

    Published: Mar 31, 2019 · Modified: Jul 10, 2021 by Philip Lago + Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Brown Butter Carrot Cake Muffins on a wooden board with text

    These moist Carrot Cake Muffins with Brown Butter Frosting are fluffy and sweet. With hints of caramel and cinnamon, what makes these muffins special is the nutty brown butter added to the batter and frosting for even more flavour!

    Carrot Cake Muffins with Brown Butter Frosting on a cooling rack with walnuts sprinkled overtop.

    Carrot cake (also known as passion cake in the U.K.) is a spring dessert we look forward to as soon as the season changes. But these Carrot Cake Muffins are not your traditional carrot cake muffins.

    Light and fluffy with flecks of orange and a subtle carrot taste, the secret ingredient in this recipe is the addition of brown butter in the frosting AND the batter!

    Brown butter is an easy way to infuse flavor into any recipe that calls for butter. It’s made quickly by heating butter on the stove until the milk solids caramelize and the colour changes from bright yellow to a deep golden brown. The result is a nutty and caramel aroma. While you can skip this step (we highly recommend you don’t), if you’re short on time you can use room temperature butter or make the brown butter the day before and leave it on the counter until ready to use. 

    These Carrot Cake Muffins with Brown Butter Frosting are the perfect spring dessert for Easter or Mother’s Day! Pair them with our favourite spring brunch recipes like Polonaise Asparagus Salad with Prosciutto, Broccoli and Cheese Quiche with Feta & Lemon, or our Breakfast Strata with Mushroom and Leeks, or enjoy them on their own as a snack with a tall glass of milk.

    Jump to:
    • Ingredients
    • Instructions
    • Substitutions and Additions
    • Storage
    • FAQ
    • Related
    • Oat Flour Pancakes

    Ingredients

    Ingredients to make Carrot Cake Muffins with Brown Butter Frosting
    • Carrots
    • All-purpose flour
    • Ground Cinnamon
    • Baking Soda
    • Baking Powder
    • Salt
    • Salted Butter
    • Brown Sugar
    • Icing Sugar
    • Eggs
    • Whole Milk
    • Vanilla Extract
    • Walnuts

    See the recipe card for quantities.

    Instructions

    Brown Butter in a White Enamelled Braising Pan.

    Melt butter over medium heat in a skillet for about 5 minutes, stirring often, until the butter smells nutty and the milk solids turn deep brown. Transfer to a bowl and cool to room temperature.

    White bowl with flour, cinnamon, baking soda, baking powder and salt.

    Preheat your oven to 350°F.

    Combine flour, cinnamon, baking soda, baking powder, and salt in a small mixing bowl.

    Carrot Cake Muffin Batter with grated carrots on top.

    Beat brown butter with brown sugar on high speed for 2 minutes, until light and fluffy.

    Switch to low speed and slowly add the flour. Once the batter has combined, fold in the grated carrot with a spatula.

    Muffin tin with red muffin liners, scoop and carrot cake muffin batter.

    Scoop the batter into 12 muffin liners.

    Bake for 23-25 minutes, until a knife inserted in the center of the muffins, comes out clean.

    Cool for 5 minutes then transfer to a wire rack to cool to room temperature.

    Ingredients for Brown Butter Frosting

    For the icing, add icing sugar, brown butter, milk, and vanilla to the bowl of a stand mixer. Whisk on high for 2-3 minutes, until the frosting is smooth and creamy.

    Brown butter frosting in a mixing bowl.

    Spread the icing over each muffin, as desired, using a spatula or piping bag.

    Finish with a sprinkling of finely chopped walnuts.

    Close up of 6 Carrot Cake Muffins with Brown Butter Frosting and chopped walnuts.

    Hint: Use a pastry bag with a plain tip for the perfect icing swirl. Start about a half inch in on the muffin so you can still see the base.

    Substitutions and Additions

    • Brown Butter - if you are short on time you can use regular butter, softened to room temperature, for both the muffins and the icing. It will affect the flavour, making the muffins and icing a little more classic.
    • Flour - whole wheat flour can be used at the same ratio or 1-to-1 gluten-free baking flour.
    • Additions - for those who enjoy additional flavours and textures, 1 cup of chopped pineapple chunks, walnuts, or raisins can be folded into the batter after the carrots are mixed in.

    Storage

    We love the texture that the muffins get after being left out, uncovered, at room temperature, for a day or two. Any muffins remaining beyond that can be stored in a large food storage container, and placed in the fridge, for up to 1 week.

    FAQ

    Can you make this recipe into a cake?

    Absolutely! Simply butter and flour a cake pan, or tin loaf pan and adjust cooking time accordingly - about 45 minutes for a cake, about 1 hour for a loaf.

    Do I need to make the recipe with brown butter?

    No, you can replace the brown butter with equal parts salted or unsalted butter, softened to room temperature.

    Does the brown butter have to cool before adding it to the batter?

    For the best texture, we recommend allowing the butter to cool and firm up, however, if you are short on time, you can use it while still warm. It may affect the texture of the muffins, but only slightly.

    What do I do with any extra brown butter I have?

    If you happen to have a little leftover brown butter, it can be used in any recipe that requires regular butter. We especially love it in pancakes and as a base for pasta sauce.

    Related

    Looking for other recipes like this? Try these:

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      Chocolate and Pretzel No-Churn Ice Cream
    • Bowl of maple and brown sugar popcorn with bacon, plate with bacon, black utensils
      Maple & Brown Sugar Popcorn with Bacon
    • Six plates of flourless chocolate cake with whipped cream and sesame seeds
      Tahini and Chocolate Flourless Cake with Honey Whipped Cream
    • Close up of Homemade Chocolate Hazelnut Spread next to Toast
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    Stack of oat flour pancakes with butter and maple syrup on a white plate with silver fork.

    Oat Flour Pancakes

    Philip Lago & Mystique Mattai
    Crispy on the outside and airy on the inside, these Oat Flour Pancakes are easy to make with simple ingredients guaranteed to be in your pantry. They’re so incredibly fluffy, you won’t even believe they’re gluten-free.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Brunch, Dessert, food and drink
    Cuisine Canadian, north american
    Servings 4 servings
    Calories 99

    Ingredients
      

    Muffins

    • 2 large eggs
    • 1 cup milk
    • 2 tablespoon maple syrup
    • 1 teaspoon vanilla
    • 2 cups oat flour (or 2 ¼ rolled or quick oats)
    • 1 tablespoon baking powder
    • 1 pinch salt
    • 2 tablespoon melted butter plus additional for cooking

    Instructions
     

    • If you do not have oat flour, start by making oat flour. Place 2 ¼ to 2 ½ cups of rolled or quick oats in a food processor or high-powered blender. Pulse for 30 seconds or until the oats resemble flour.
    • Whisk together eggs, milk, maple syrup, and vanilla in a large bowl. Add the flour, baking powder, and salt, then stir until just combined. Set aside for a few minutes to allow the oats to absorb the wet ingredients.
    • Meanwhile, melt the butter in a large frying pan or skillet. Slowly pour the butter into the batter while mixing.
    • Return the pan to medium heat. Melt a teaspoon of butter and spoon the pancake batter into the pan to make the desired size of pancakes. Cook for 2 to 3 minutes, or until the edges begin to crisp and bubbles form in the batter. Flip and cook another 1 to 2 minutes until golden brown. Transfer to a plate and set near the stove to keep the pancakes warm. Repeat with remaining batter.
    • Serve the pancakes immediately with your preferred pancake toppings. We like either yogurt or butter with a drizzle of maple syrup.

    Video

    https://youtu.be/hTnB35hImLM

    Nutrition

    Calories: 99kcalCarbohydrates: 13gProtein: 4gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 29mgSodium: 111mgPotassium: 94mgFiber: 1gSugar: 2gVitamin A: 102IUCalcium: 78mgIron: 1mg
    Have you tried this recipe?Tag us on Instagram @chef.souschef or use the hashtag #chefsouschef and let us know how it was!

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    Reader Interactions

    Comments

    1. Bernice says

      April 02, 2019 at 1:19 pm

      I'm drooling over here...I haven't had breakfast yet and these are exactly what I want right now!5 stars

      Reply
    2. Jo says

      April 03, 2019 at 2:10 pm

      Browned butter definitely makes everything better! Great idea for a frosting 🙂5 stars

      Reply
      • Chef Sous Chef says

        April 03, 2019 at 5:21 pm

        You can say that again;)

        Reply
    3. Denise@urbnspice says

      April 04, 2019 at 12:53 am

      Your recipe for Carrot Cake Muffins with Brown Butter Frosting look so yummy, Philip! I need to plan a brunch immediately so that I can make some. I’ll bet that frosting is incredible - anything with brown butter is quite wonderful isn’t it? Thanks for sharing !5 stars

      Reply
      • Chef Sous Chef says

        April 04, 2019 at 8:03 am

        Thanks Denise. I think you'll love them!

        Reply
    4. Dana says

      April 04, 2019 at 8:28 am

      These are fantastic! I'm on a *huge* muffin kick right now and these are totally going on my list. I can't remember the last time I indulged in that carrot cake goodness.5 stars

      Reply
    5. Kristen says

      April 05, 2019 at 9:25 pm

      OMG you had me at brown butter frosting. These are next up on the bake list. YUM.5 stars

      Reply
    6. Rachel says

      January 07, 2023 at 4:29 pm

      These were so good! Perfectly moist and so fluffy. The brown butter icing was a perfect complement. Just wow5 stars

      Reply
      • Philip + Mystique says

        January 11, 2023 at 4:29 pm

        Thanks Rachel! Brown butter everything is the BEST! We're so glad you enjoyed the recipe and took the time to comment. Happy baking 🙂

        Reply

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