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 flavor!
Brown the butter: Melt 1 ½ cups of 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.
Make the Batter: Combine flour, cinnamon, baking soda, baking powder, and salt in a small mixing bowl. 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.
Scoop and Bake: Scoop the batter into 12 muffin liners. Bake at 350°F for 23-25 minutes, until a knife inserted in the centre of the muffins comes out clean. Cool for 5 minutes then transfer to a wire rack to cool to room temperature.
Make the Frosting: 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.
Style and Serve: Spread the icing over each muffin, as desired, using a spatula or piping bag. Finish with a sprinkling of finely chopped walnuts.