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My recipe for Whole Wheat Carrot Muffins with Pineapple Cream Cheese Glaze is nutritious enough for a quick addition to breakfast, but glazed enough for an afternoon sweet treat! #wholewheatbaking #muffinrecipes | theeverykitchen.com

Whole Wheat Carrot Muffins with Pineapple Glaze

My recipe for Whole Wheat Carrot Muffins with Pineapple Glaze is nutritious enough for a quick addition to breakfast, but glazed enough for an afternoon sweet treat! As my first foray into whole wheat baking, I'm pleasantly surprised by how fluffy they are.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 205 kcal

Ingredients

For the muffins:

  • 1 1/2 cups (180g) whole wheat flour
  • 3/4 cup (150g) sugar
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • pinch nutmeg
  • 1/3 cup (70g) vegetable oil
  • 1 egg
  • 1/3 cup fat free milk
  • 1 teaspoon vanilla extract
  • 1/2 cup light sour cream or plain Greek yogurt
  • 1 1/2 cups shredded carrots

For the glaze:

  • 2 ounces light cream cheese room temperature
  • 1 tablespoon unsalted butter room temperature
  • 1 tablespoon brown sugar
  • 2 tablespoons pineapple juice

Instructions

For the muffins:

  1. Preheat oven to 400 degrees F. Lightly spray a 12-cup muffin pan with cooking spray or line with cupcake liners.
  2. In a large bowl, combine dry ingredients: flour, sugar, salt, baking powder, and spices. In a separate bowl whisk together wet ingredients: oil, egg, milk, vanilla, and sour cream. Add the wet ingredients to the dry ingredients and stir just until evenly combined. Fold in shredded carrots.

  3. Spoon the batter evenly into muffin cups. Bake for 18-20 minutes until a toothpick inserted near the center comes out clean or internal temperature is 190° F. Cool in the pan for 5 minutes, then remove muffins and place on wire racks to cool completely.

For the glaze:

  1. Using a hand mixer, beat cream cheese, butter, brown sugar, and pineapple juice until smooth. Once muffins have cooled, dip the muffin tops in the glaze or spoon the glaze over the muffins.