Carrot-Cinnamon Muffins with Sweetened Chevre Icing

This recipe from Serious Eats lets you massively improve on a box mix to create something super-fast, super-easy, and uniquely delicious!

The carrot just dances through the cinnamon batter:)

– makes 10 muffins –


1 box cinnamon muffin mix
3/4 cup whole milk
1/4 cup vegetable oil
2 eggs
1/2 teaspoon cinnamon
1 carrot, shredded
1/3 cup golden raisins
1/4 cup chopped walnuts
1 batch Chèvre-Cream Cheese Icing (recipe below)


1. Preheat the oven to 425°F. Line a 12-cup muffin tin with 10 paper muffin liners.

2. Mix all the ingredients together with a wooden spoon in a big bowl. Use an ice cream scoop to spoon out nine or ten muffins into the tins. They will be filled nearly to the top.

3. Bake for 19 to 22 minutes, until the muffins are puffed and golden.

4. Allow muffins to cool in the tins for 5 minutes. Remove to a cooling rack to cool completely. Once cool, spread the tops with some Chèvre-Cream Cheese icing, and embellish with a few pieces of chopped walnut, golden raisins, and a shower of cinnamon.

Chèvre-Cream Cheese Icing (this blend keeps the calories down a bit!)


4 ounces cream cheese, room temperature
3 ounces chèvre, room temperature
3/4 cup, plus 2 tablespoons powdered sugar


Use a hand blender to combine all ingredients until smooth. Either frost the whole muffin top, or thin the frosting to drizzle consistency and keep it even lighter.


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