Carrot Cake Muffins with Strippaggio Blood Orange Extra Virgin Olive Oil

Here is another recipe using the wonderful products from Strippaggio.

These small batch carrot cake muffins are perfect for when you want to make muffins, but don’t want to have a bunch leftover. The blood orange extra virgin olive oil really bumps up the orange flavor, which is a great compliment to the carrots and cinnamon. It makes your muffins incredibly delicate and moist.

Strippaggio premium 100% extra virgin olive oils are “fused” meaning the flavors are crushed together with the ripe olives immediately after harvesting, resulting in deeper, truer and more intense flavors and aromas. Our oils are heart healthy and full of anti-oxidants and polyphenols.

You can order Strippaggio Olive Oil here:

Small Batch Carrot Cake Muffins with Strippaggio Blood Orange Extra Virgin Olive Oil


  • 1/4 Cup of Granulated Sugar 50 grams
  • 1 Teaspoon of Orange Zest Blood Orange or Regular Orange
  • 1/4 Cup of Brown Sugar 50 grams
  • 1/4 Cup of Strippaggio Blood Orange Extra Virgin olive Oil 60 ml
  • 1 Large Whole Egg
  • 2 Tablespoons of Buttermilk
  • 1/2 Teaspoon of Vanilla Extract or Vanilla Bean Paste
  • 3/4 Cup of Finely Grated Carrots 110g or 3.5 ounces
  • 1/3 Cup of Coarsely Chopped Toasted Pecans
  • 3/4 Cup of All Purpose Flour 90 grams
  • 1/2 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Baking Soda
  • 1/4 Teaspoon of Salt
  • 3/4 Teaspoon of Ground Cinnamon

Cream Cheese Drizzle:

  • 1 Ounce of Room Temperature Cream Cheese
  • 1 Tablespoon of Room Temperature Butter
  • 1/3 Cup of Powdered Sugar
  • 1/2 Teaspoon of Vanilla Extract
  • 1-2 Tablespoons of Heavy Cream or Milk
  • Chopped Pecans for garnish


  • Preheat oven to 400℉
  • Place 6 paper cupcake liners in a 12 cup standard size muffin pan, filling every other cup.
  • In a large bowl add the granulated sugar and orange zest. Massage the zest into the sugar with your finger tips.
  • Add the brown sugar and Strippaggio Blood Orange Extra Virgin Olive Oil and whisk together until the ingredients are incorporated.
  • Add the egg and vanilla and whisk until smooth. Next add the buttermilk and whisk until incorporated.
  • Using a rubber spatula, fold in the carrots and pecans.
  • In a separate bowl whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  • Add the dry ingredients to the wet ingredients and fold in with a rubber spatula just until you no longer see any dry ingredients.
  • Divide the batter evenly amongst the 6 muffin cups.
  • Bake for 18 – 20 minutes or until the top springs back when lightly pressed.

Cream Cheese Drizzle:

  • Cream together the cream cheese and butter until incorporated. This can be done with a rubber spatula.
  • Add the powdered sugar and vanilla and mix until smooth.
  • Add enough heavy cream or milk to create a consistency that you can drizzle on the muffins.
  • Drizzle the glaze over the cooled muffins and top with chopped toasted pecans.
  • Enjoy!

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