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Carrot Orange Poppyseed Mini-Muffins with Cardamom Cream Cheese Glaze

Makes 24
Author: Roseanne Carrara, The Lunchbox Season

Ingredients

Muffins

  • 1 c milk room temperature
  • 1/3 c butter melted
  • 2/3 c brown sugar
  • 2 eggs room temperature
  • 1 tsp vanilla
  • tbs orange juice
  • 1-2  tsp  orange zest
  • 1/2 c finely grated carrot packed
  • 2 cups flour
  • 1 tbs baking powder
  • 1/2 tsp salt
  • 2 tbs poppy seeds
  • 1 tbs ground cinnamon
  • 2 tsp ground cardamom
  • 1/2 tsp ground cloves

Glaze

  • 1 c icing sugar
  • 1/4 c cream cheese  room temperature
  • 1/2 tsp cardamom
  • 1 tsp  orange zest  optional
  • 1-2 tbs orange juice or milk

Instructions

Muffins

  • Heat oven to 400.
  • Spray mini-muffin tin with baking spray (or grease and flour pan).
  • In a medium bowl, mix milk, melted butter, eggs, brown sugar and vanilla.
  • In a large bowl, mix flour, baking powder, salt, spices, and poppy seeds.
  • Add carrots, juice and zest to the wet mixture and stir quickly to incorporate.
  • Add wet mixture to dry mixture and stir to incorporate.
  • Let batter sit for 1 minute.
  • Use a tablespoon to fill the mini-muffin tin.
  • Bake 9-11 minutes.
  • Cool muffins completely on a wire rack.

Glaze

  • While the mini-muffins are cooling, prepare the glaze.
  • Stir together the sugar, cream cheese and cardamom.
  • Add juice or milk by the teaspon until you have a rather thick glaze (or thin icing).
  • Use an icing spreader or butter knife to coat the mini-muffin tops with the glaze.
  • Let the glazed mini-muffins sit for a minute or two to set glaze before serving.