medtran49
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I consider these breakfast muffins with or without the strusel. Craig thinks they are more like dessert cupcakes with the strusel. To me, using the glaze would definitely put them in the dessert category, unless you want a pretty sweet breakfast.
Muffins:
1 large egg
1 8-ounce can crushed pineapple, drained and lightly squeezed
1/2 cup fairly hard packed light brown sugar
1/4 cup white granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup cooking oil (like vegetable, avocado, or grapeseed)
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1-1/2 cups all-purpose flour, gluten free flour can be substituted 1:1
1-1/2 cups finely shredded carrots (see note)
1/3 cup fairly finely chopped pecans (optional)
Streusel Topping: optional
1/3 cup all-purpose flour
3 Tbsp packed light brown sugar
3 Tbsp granulated sugar
Pinch salt
4 Tbsp unsalted butter, melted
Cream Cheese Glaze: optional
4 oz cream cheese, softened (use block cream cheese, not the whipped variety that comes in a tub)
1/2 cup powdered sugar
Tiny pinch of salt
2 Tbsp milk
1 tsp pure vanilla extract
Note: Carrots need to be finely grated, like on the small grates of a box grater, so they bake correctly and aren't crunchy.
Directions
Preheat oven to 350°F. Line a muffin tin with paper or silicone liners.
In a large mixing bowl whisk together the egg, pineapple, white and light brown sugars, salt, vanilla, and oil until smooth and frothy. Sprinkle the cinnamon, baking soda, and baking powder over the top and then whisk well until no dry spots remain. Mix in the carrots and nuts if using. Add 1-1/2 cups of flour and stir gently just until the flour is evenly incorporated (don’t over mix).
Fill the muffin tin with batter, about 2/3 to 3/4 of the way to the top.
Next, if making the optional streusel topping, in a small bowl, stir together the butter, sugars, and salt. Add the 1/3 cup flour. Mix with a fork or your fingers until crumbly. Use your fingers and evenly distribute the strusel over the muffins.
Bake until a tester inserted in the center comes out clean, 20 to 22 minutes. The strusel may be a bit soft.
Optional glaze. While the muffins bake, use a hand mixer or standing mixer to beat the cream cheese until very smooth. Add the sugar, salt, milk, and vanilla. Beat everything together, starting on low and increasing the speed, until the glaze is very smooth and glossy.
When the muffins are done baking, let them cool for about 5 minutes and then drizzle with glaze. If not serving right away, wait to add the glaze until right before serving.
Muffins:
1 large egg
1 8-ounce can crushed pineapple, drained and lightly squeezed
1/2 cup fairly hard packed light brown sugar
1/4 cup white granulated sugar
1/2 tsp salt
1/2 tsp vanilla extract
1/2 cup cooking oil (like vegetable, avocado, or grapeseed)
1 tsp ground cinnamon
1 tsp baking soda
1 tsp baking powder
1-1/2 cups all-purpose flour, gluten free flour can be substituted 1:1
1-1/2 cups finely shredded carrots (see note)
1/3 cup fairly finely chopped pecans (optional)
Streusel Topping: optional
1/3 cup all-purpose flour
3 Tbsp packed light brown sugar
3 Tbsp granulated sugar
Pinch salt
4 Tbsp unsalted butter, melted
Cream Cheese Glaze: optional
4 oz cream cheese, softened (use block cream cheese, not the whipped variety that comes in a tub)
1/2 cup powdered sugar
Tiny pinch of salt
2 Tbsp milk
1 tsp pure vanilla extract
Note: Carrots need to be finely grated, like on the small grates of a box grater, so they bake correctly and aren't crunchy.
Directions
Preheat oven to 350°F. Line a muffin tin with paper or silicone liners.
In a large mixing bowl whisk together the egg, pineapple, white and light brown sugars, salt, vanilla, and oil until smooth and frothy. Sprinkle the cinnamon, baking soda, and baking powder over the top and then whisk well until no dry spots remain. Mix in the carrots and nuts if using. Add 1-1/2 cups of flour and stir gently just until the flour is evenly incorporated (don’t over mix).
Fill the muffin tin with batter, about 2/3 to 3/4 of the way to the top.
Next, if making the optional streusel topping, in a small bowl, stir together the butter, sugars, and salt. Add the 1/3 cup flour. Mix with a fork or your fingers until crumbly. Use your fingers and evenly distribute the strusel over the muffins.
Bake until a tester inserted in the center comes out clean, 20 to 22 minutes. The strusel may be a bit soft.
Optional glaze. While the muffins bake, use a hand mixer or standing mixer to beat the cream cheese until very smooth. Add the sugar, salt, milk, and vanilla. Beat everything together, starting on low and increasing the speed, until the glaze is very smooth and glossy.
When the muffins are done baking, let them cool for about 5 minutes and then drizzle with glaze. If not serving right away, wait to add the glaze until right before serving.
