Let’s talk about muffin tops for a minute.

Not the kind that most of us women are trying to avoid on a daily basis {or is that just me??}… we’ll save that one for another time.

I’m talking about those glorious bakery muffins with crowns of deliciousness bursting out of the muffin cup.

How on earth do they get the muffins to rise so high without falling flat? But most importantly, how can YOU make your muffins rise up to the occasion?

Well, I am here to answer your bakery style muffin questions. because I know you are constantly wondering about this kind of stuff.

like all the time.

There are a few things to keep in mind when it comes to making your muffins pop over the edges without falling flat:

1. Pre-heat your oven properly.

– if you’re oven is not up to the right temperature your muffins might not rise the way you want them to. Some ovens take a little longer to heat up than what they say, so let it continue to heat up for an additional 5-10 minutes just to be on the safe side.

2. Make a thick batter.

– Your muffins wont stand a chance with a runny batter. In order to get a nice thick batter think about using thick ingredients like a plain Greek yogurt or sour cream. (what a yummy way to get your daily dose of dairy!)

3. Use an ice cream scooper.

-it’s just easier if you use an ice cream scooper to divide the batter. It helps to achieve a more uniform batch of muffins.

4. Space them out.

-don’t over crowd your muffins! If you have two muffin tins then space out your muffin liners so that no two muffins are next to each other, or just bake them in two batches. To avoid having your muffin tops stick to the pan, be sure to grease the top of the pan as well.

5. Fill ’em up!

– forget about the rule of filling up the liners 2/3 full. These are serious bakery style muffins, and that calls for lots of batter, right up to the top, and just a little more.

Your batter will be thick, so it will hold up nice and tall. Toss them into your oven that has been properly preheated and bake until golden brown.

These Bakery Style Carrot Cake Muffins are pretty much cupcakes disguised as muffins, so it’s perfectly acceptable to eat these for breakfast.

Or brunch.

Or for a snack in between.

Or all of the above.

The Cream Cheese Glaze is the perfect addition to these bakery style muffins.

Because, seriously… carrot cake and cream cheese frosting go together like peanut butter and jelly, like yin and yang, like Sean and Catherine…

You’ll love these moist and flavorful bakery style muffins. They are full of carrots, toasted walnuts, and just the right amount of spice.

Plus the muffin tops are seriously to die for.

It’s all about the tops.

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Bakery Style Carrot Cake Muffins with a Cream Cheese Glaze

You’ll love these moist and flavorful bakery style muffins. They are full of carrots, toasted walnuts, and just the right amount of spice.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 1x

Scale 1x2x3x

Ingredients

• 3 cups flour
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground allspice
• 10 tbsp butter, softened
• 1 1/4 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup plain greek yogurt
• 1/2 cup sour cream
• 2 cups finely grated carrots
• 1 cup chopped walnuts, toasted
• *For the Glaze
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 3 tbsp (or more) milk

Instructions

1. Preheat oven to 375 degrees.
2. Line a muffin tin with paper cups, spacing the cups out so they aren’t next to each other then grease the outer edge with cooking spray or butter. Set aside.
3. In a large bowl whisk together to flour, baking powder, baking soda, salt, and allspice.
4. In another large mixing bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping the sides if necessary. Add the vanilla and beat until smooth.
5. Alternately add the flour, greek yogurt, and sour cream to the butter mixture, scraping the sides of the bowl occasionally, and ending with the flour mixture. Don’t over mix, the batter should be slightly lumpy. Work in the carrots and toasted walnuts until evenly distributed.
6. Use an ice cream scooper to fill the muffin cups, piling it up about a 1/2 inch above the rim of the cups.
7. Bake for 20-25 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
8. Meanwhile beat the cream cheese with the paddle attachment for 4 to 5 minutes or until light and fluffy. Add the powdered sugar and milk and beat on medium speed until smooth. Add more milk if you want a thinner consistency.
9. Drizzle the tops of the muffins with the glaze and enjoy!!

this recipe is in partnership with the Arizona Milk Producers. make sure to get your 3 servings of dairy a day! all thoughts and opinions are my own.