Carrot Cake Muffins with Cream Cheese Frosting and Walnut Crumble

These moist and fluffy carrot cake muffins are filled with sweet shredded carrots, crushed pineapple, and chopped pecans—topped with a dreamy cream cheese frosting and buttery walnut crumble. Perfect for spring brunch or a cozy sweet treat!

Moist, spiced, and topped with a dreamy cream cheese frosting and walnut crumble—these Carrot Cake Muffins are everything you love about carrot cake in a perfectly portioned muffin. Whether you're baking for Easter brunch, a cozy afternoon tea, or a sweet treat to go with your morning coffee, these muffins hit the spot every single time.

Why You’ll Love These Muffins

Carrot cake lovers, this one's for you. These muffins are:

• Incredibly moist thanks to buttermilk, oil, and pineapple

• Naturally sweet with shredded carrots and brown sugar

• Topped with a crunchy, buttery walnut crumble

• Finished with the fluffiest cream cheese frosting

They're fancy enough to serve at a gathering, but easy enough for a weekday bake. Every bite is the perfect balance of spice, sweetness, and texture.

Ingredients Breakdown & Tips

Let’s take a closer look at what makes these muffins so delicious:

🥕 Muffin Batter

• 1 ¾ cup shredded carrots – Freshly shredded carrots bring natural sweetness and moisture. Avoid pre-shredded carrots—they’re often dry and tough.

• 1 cup chopped pecans (or any nuts) – Adds a satisfying crunch and nutty flavor. Walnuts, almonds, or even hazelnuts work great too.

• ¾ cup brown sugar – Adds sweetness with a touch of molasses depth.

• ½ cup buttermilk – Keeps the muffins soft and tender. Don’t have any? Make your own by mixing ½ tbsp lemon juice or vinegar with ½ cup milk.

• ½ cup mashed pineapple – Adds a juicy sweetness and prevents dryness. Canned crushed pineapple, drained slightly, works perfectly.

• ½ cup vegetable oil – Keeps the muffins moist and tender without overpowering the flavor.

• 3 large eggs – Helps bind everything together and gives the muffins structure.

• 2 ½ cups all-purpose flour – The base of the muffin. Make sure to spoon and level your flour so they don’t turn out dense.

• 2 tsp baking powder + 1 tsp baking soda – Gives a beautiful rise and fluffiness.

• 1 tsp cinnamon powder – Adds a cozy spice flavor that pairs beautifully with carrot and pineapple.

• ½ tsp salt – Balances the sweetness and enhances overall flavor.

🍯 Walnut Crumble Topping

• ¼ cup brown sugar – For sweet caramelized bits.

• ⅔ cup all-purpose flour – Helps bind the crumble.

• ⅔ cup walnuts – Toasty, nutty flavor and crunch. Feel free to swap or mix with pecans.

• 80g unsalted butter (about 5.5 tbsp) – The fat that brings the crumble together and helps it crisp.

• ½ tsp salt – Enhances the nutty, buttery goodness.

💡 Pro tip: Crumble can be made ahead of time and stored in the freezer!

🧁 Cream Cheese Frosting

• 8 oz cream cheese (softened) – For that signature tangy sweetness.

• ½ cup powdered sugar – Lightly sweetens the frosting without being too heavy.

• 1 tsp vanilla extract – A little warmth and flavor.

• 1½ cups heavy whipping cream – Whipped until fluffy to make the frosting light and cloud-like.

💡 Pro tip: Make sure your cream cheese is room temperature so it blends smoothly.

How to Make Carrot Cake Muffins

🧁 Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease.

2. In a large bowl, combine the vegetable oil, buttermilk, eggs, mashed pineapple, and brown sugar. Whisk until well combined.

3. In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.

4. Sift half of the dry ingredients into the wet mixture. Stir to combine.

5. Add in the shredded carrots and mix until fully incorporated.

6. Sift in the remaining dry ingredients and fold in chopped pecans until the batter is just mixed.

7. Divide the batter evenly into muffin cups, filling each about ¾ of the way.

8. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.

How to Make the Walnut Crumble

1. Preheat oven to 325°F (163°C).

2. In a food processor, pulse together the brown sugar, flour, walnuts, and salt.

3. Add the butter and pulse again until crumbly.

4. Spread the mixture evenly on a baking sheet lined with parchment paper.

5. Bake for 25–30 minutes or until golden and fragrant.

6. Let cool completely, then break into crumbles.

How to Make Cream Cheese Frosting

1. In a stand mixer or with a hand mixer, combine cream cheese, powdered sugar, vanilla, and heavy cream.

2. Beat until stiff peaks form and frosting is thick and fluffy.

3. Chill until ready to use.

Assembling the Muffins

1. Use a cookie scoop to dollop the cream cheese frosting on top of each cooled muffin.

2. Gently press the top to create a slight well.

3. Sprinkle (or gently press) walnut crumble around the edges of the frosting.

4. Serve immediately or chill for a firmer frosting finish.

Storage Tips

• Store muffins in an airtight container in the refrigerator for up to 4 days.

• You can also freeze unfrosted muffins for up to 2 months. Defrost and frost when ready to serve.

Variations & Add-Ins

• Add raisins or dried cranberries for extra sweetness and texture.

• Swap walnuts or pecans for sunflower seeds for a nut-free option.

• Make mini muffins and reduce baking time to 12–14 minutes.

Why You Should Make These Muffins

This is not just another muffin recipe. These muffins are the perfect combination of cake and crumble—a bakery-style experience right from your own kitchen. The balance of spice, creaminess, and crunch is next level. They’re the kind of treat you’ll be proud to share, but also secretly want to keep to yourself.

Plus, they’re easier than they look! And the payoff? Absolutely worth it.

Yield: 12

Author: CookSnapBake.com

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Carrot Cake Muffins with Cream Cheese Frosting and Walnut Crumble

These moist and fluffy carrot cake muffins are filled with sweet shredded carrots, crushed pineapple, and chopped pecans—topped with a dreamy cream cheese frosting and buttery walnut crumble. Perfect for spring brunch or a cozy sweet treat!

Ingredients

Muffin Batter

• 1 ¾ cup shredded carrots
• 1 cup chopped pecans (or any nuts)
• ¾ cup brown sugar
• ½ cup buttermilk
• ½ cup mashed pineapple
• ½ cup vegetable oil
• 3 large eggs
• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon powder
• ½ tsp salt

Walnut Crumble Topping

• ¼ cup brown sugar
• ⅔ cup all-purpose flour
• ⅔ cup walnuts
• 80g unsalted butter (about 5.5 tbsp)
• ½ tsp salt

Cream Cheese Frosting

• 8 oz cream cheese (softened)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1½ cups heavy whipping cream

Instructions

1. Preheat the oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease.
2. In a large bowl, combine the vegetable oil, buttermilk, eggs, mashed pineapple, and brown sugar. Whisk until well combined.
3. In a separate bowl, mix the dry ingredients: flour, baking powder, baking soda, cinnamon, and salt.
4. Sift half of the dry ingredients into the wet mixture. Stir to combine.
5. Add in the shredded carrots and mix until fully incorporated.
6. Sift in the remaining dry ingredients and fold in chopped pecans until the batter is just mixed.
7. Divide the batter evenly into muffin cups, filling each about ¾ of the way.
8. Bake for 18–20 minutes, or until a toothpick inserted comes out clean. Let cool completely before frosting.
9. How to Make the Walnut Crumble
10. Preheat oven to 325°F (163°C).
11. In a food processor, pulse together the brown sugar, flour, walnuts, and salt.
12. Add the butter and pulse again until crumbly.
13. Spread the mixture evenly on a baking sheet lined with parchment paper.
14. Bake for 25–30 minutes or until golden and fragrant.
15. Let cool completely, then break into crumbles.
16. How to Make Cream Cheese Frosting
17. In a stand mixer or with a hand mixer, combine cream cheese, powdered sugar, vanilla, and heavy cream.
18. Beat until stiff peaks form and frosting is thick and fluffy.
19. Chill until ready to use.
20. Assembling the Muffins
21. Use a cookie scoop to dollop the cream cheese frosting on top of each cooled muffin.
22. Gently press the top to create a slight well.
23. Sprinkle (or gently press) walnut crumble around the edges of the frosting.
24. Serve immediately or chill for a firmer frosting finish.

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