So I was going to lie to you and tell you that I baked you carrot MUFFINS today for Muffin Monday, but who am I kidding. I put the most decadent graham frosting on top of these super fluffy and sweet carrot muffins so I can’t honestly call them muffins anymore. Once you put frosting on a muffin into moves into cupcake territory right? But we ARE eating these for breakfast so what the heck, I made you carrot muffins with a graham frosting. They may not be the healthiest breakfast, but you deserve to indulge every now and then.
Today’s muffins were inspired by Christina Tosi and her awesome new cookbook Momofuku Milk Bar. Milk Bar is a must visit every time I’m in NY. I think Christina is a dessert wizard and I’m absolutely besotted with her cereal milk ice cream and crack pie. Her cookbook is filled with incredible recipes that make you want to spend the day in the kitchen. Which is exactly what I did baking these muffins and playing around with this graham frosting. I chose graham frosting because as much as I love carrot muffins I thought they need a little oomph. This frosting is essentially graham cracker that has been liquefied and added to a rich and velvety buttercream. The result is so magical that it will be hard to not eat spoonfuls.
So I guess this is not only Muffin Monday, but Milk Bar Monday as well. I hope you enjoy each and every deliriously delicious bite! Go bake yourself some of these little beauties they are sure to put a smile on your face.
Muffin Monday is an initiative by Baker Street. It is a culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
Carrot Muffins with Graham Frosting
muffins-
8 tbsp room temp butter
½ cup light brown sugar, packed
½ cup granulated sugar
2 eggs
¼ canola oil
1 ½ cups flour
1 tsp baking powder
¼ tsp baking soda
1 tsp cinnamon
1 tsp salt
1 tbsp vanilla extract
2-3 large carrots grated
Heat oven to 350 degrees.
Combine the butter and sugar in the bowl of an electric mixer with a paddle attachment and cream together until fluffy. Scrape down sides of the bowl and then add eggs one by one. Scrape down sides of the bowl and add vanilla, mix again until combined. On low speed stream in the oil. Mix on high until fully incorporated. Mixture should double in size. On low speed add the flour, baking powder, baking soda, cinnamon and salt. Mix until incorporated. Fold in carrots. Scoop into muffin tin and bake for 18-20 minutes.
frosting –
(recipe adapted from Momofuku Milk Bar cookbook)
1 ½ cups graham craker crumbs
¼ cup milk powder
2 tbsp sugar
¼ tsp salt
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graham crust
1/3 cup milk
¼ tsp salt
6 tbsp butter room temp
1 tbsp light brown sugar
1 tbsp confectioner’s sugar
½ tsp cinnamon
Combine the graham crust (first four ingredients) milk and salt in a blender. Puree until smooth and homogenous.
Combine the butter, sugars, cinnamon and salt in the bowl of a stand mixer fitted with the paddle attachment and cream together on med-high for 2 to 3 minutes, until fluffy. Scrap down the sides of the bowl with a spatula. On low speed paddle the contents of the blender. After 1 minute crank up the speed to med-high and let her rip for another 2 minutes. The mixture should be uniform pale tan. Use frosting immediately or store in an airtight container in the fridge for up to 1 week.