One of my new “things” this fall is “Muffin Monday” – every Monday morning, I’m hoping to make a batch of muffins to have with our family breakfast. I’m also going to attempt to chronicle this muffin journey here, so that I can reference back to different recipes I’ve used.
Last Monday was our first Muffin Monday, and since it was Ian’s birthday week (40!!), I asked him to choose our selection for the week. He ended up choosing carrot cake muffins (aka cupcakes for breakfast). I used this recipe, and they came out great. The only modification I made was using a little less sugar, and I’d probably use about 1/2 cup next time, because they were plenty sweet. Oh, and Ian went with pecans over walnuts for the topping.
The cream cheese frosting definitely made these a fun birthday week cupcake, though I hope the kids won’t expect frosted muffins for every Muffin Monday. I frosted about half of them, and the unfrosted ones were just as well received.
These muffins were a huge hit, and all 24 mini muffins were completely gone by lunch time on Wednesday. Because they are a sweet treat, I’m not sure the next time I’ll make them, but the recipe is definitely a keeper.