Carrot Cake Muffins

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt
• 2 cups grated carrots (about 2-3 medium carrots)
• 1/2 cup chopped pecans or walnuts (optional)

Cream Cheese Frosting:

• 4 ounces cream cheese, at room temperature
• 1/4 cup unsalted butter, at room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

• Preheat the oven to 375°F. Line a muffin tin with paper liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
• In a large bowl, beat the butter until smooth. Add the granulated sugar and brown sugar and beat until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

• Add the dry ingredients to the wet ingredients in three parts, alternating with the Greek yogurt, and mixing until just combined. Do not overmix.
• Fold in the grated carrots and chopped nuts, if using.
• Divide the batter evenly among the muffin cups, filling each cup about 2/3 full.
• Bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
• Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
• To make the cream cheese frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla extract and beat until creamy.
• Once the muffins have cooled completely, spread the cream cheese frosting on top of each muffin.
• Store the muffins in an airtight container in the refrigerator for up to 3 days.