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

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Ingredients
  

  • 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

Instructions
 

  • 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!