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Carrot cake muffins with cream cheese glaze styled with bowls of ingredients on a cooling rack.

Carrot Cake Muffins with Crumb Topping and Cream Cheese Glaze

These crumb topped bakery style carrot cake muffins are glazed with a sweet and tangy cream cheese glaze and make the perfect breakfast or afternoon treat! Make them today!
5 from 3 votes
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Course: muffins
Cuisine: American
Keyword: carrot cake muffin, carrot dessert recipes, muffin recipes
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 35 minutes
Servings: 18 -24 muffins
Calories: 250kcal
Author: Sam Adler


  • For the crumb topping:
  • 1 cup all purpose flour
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • ¼-½ teaspoon cinnamon depending on preference
  • ½ cup cold butter diced small

For the carrot cake muffins:

  • 2 cups shredded carrots
  • 2 ½ cups all purpose flour
  • 1 cup of brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon kosher salt
  • 4 large eggs
  • 1 cup vegetable oil
  • ¼ cup milk

For the cream cheese glaze:

  • 2 tablespoons cream cheese softened at room temperature
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons milk


  • Make the crumb topping first- In a small bowl combine the flour, sugars, and cinnamon. Use a pastry cutter to cut in the butter or pinch the butter into the mixture with your fingers gently until medium clumps form. Put in the fridge until you are ready to use.
  • Preheat your oven to 400° F and line a muffin tray with muffin liners and set aside.
  • In a food processor, process the shredded carrots until they are in tiny pieces. Set aside.
  • In a medium sized bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and salt. Stir to combine.
  • In another medium sized bowl combine the eggs and oil, and whisk to combine.
  • Add in the milk, and then the shredded carrots, mixing well.
  • Pour the wet ingredients into the dry ingredients and mix ONLY until it is just combined. Do not overmix or your muffins will come out tough. The batter will be lumpy, thats ok.
  • Fill each muffin liner about 3/4 of the way full and top with the crumb topping mixture- sprinkle as much on as you like!
  • Bake the muffins for 5 minutes on 400° and then without opening the oven, reduce the  temperature to 350° and bake for another 18 minutes or until the muffins are golden brown in color.
  • While the muffins are cooling make the cream cheese glaze. In a small bowl, combine all the glaze ingredients and whisk until a smooth runny glaze forms.
  • Drizzle over each muffin and enjoy!


This recipe makes about 18-24 muffins depending on how big your muffin tins are.


Nutrition Facts
Carrot Cake Muffins with Crumb Topping and Cream Cheese Glaze
Amount Per Serving (1 g)
Calories 250 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Polyunsaturated Fat 8g
Cholesterol 34mg11%
Sodium 124mg5%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 22g24%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.