The perfect well-rounded dessert for any season, our Carrot Cake Muffins with Brown Butter Frosting are moist, buttery and subtly sweet from the carrots. Made with brown butter, a dash of cinnamon and vanilla, it’s a sweet treat that definitely counts as a serving of vegetables.
No. 1 | Preheat oven to 350°F.
No. 2 | Place at least 1 1/2 cups of butter in your pan and heat on medium-high. Once it has melted and starts to bubble, begin stirring. The butter will foam up and start to darken slightly, about 5 minutes. Lower heat to medium, continuing to stir and scraping any milk solids from the bottom of the pan. Once the foaming subsides and the solids at the bottom of the pan become deep brown, remove from heat and transfer to a jar to cool slightly, scraping all the milk solids into the jar.
No. 3 | In a small bowl, mix together the flour, cinnamon, baking soda, baking powder and salt.
No. 4 | In a larger bowl, beat the eggs. Very slowly pour the brown butter into the eggs, while whisking until fully incorporated, then whisk in the brown sugar, vanilla and milk. Add the dry ingredients and stir to combine, then stir in the grated carrots.
No. 5 | Place muffin liners in a muffin pan. Spoon about 1/4 cup into each cup. Bake the muffins for 23-25 minutes until darker brown. Once baked, transfer to a cooling rack to come to room temperature.
No. 6 | While the muffins are cooling, make the frosting by pouring the brown butter into a bowl. Add the icing sugar, 1 teaspoon of vanilla, and 3 tablespoons of milk. Whisk by hand or in a stand mixer until light and fluffy. Add more milk or icing sugar as necessary to ensure you have very stiff peaks for the buttercream to hold its shape.
No. 7 | Ice the muffins with a spatula or pastry bag and finish by sprinkling with crushed walnuts.
Keywords: carrot cake muffins, gourmet muffins, easter muffins, brown butter recipes