Cream Cheese-Filled Carrot Muffins

These moist and spiced carrot muffins with a creamy surprise in the center are perfect for breakfast, brunch, or a sweet treat. The combination of fresh carrots, warm spices, and rich cream cheese filling makes them an irresistible delight.

Preparation Time: 15 minutes

Cooking Time: 18-22 minutes

Total Time: 35-40 minutes

Servings: 12 muffins

Ingredients

For the Muffins:

1 1/2 cups (180g) all-purpose flour

1/2 cup (100g) granulated sugar

1/2 cup (110g) brown sugar, packed

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 1/2 cups (150g) grated carrots

1/2 cup (120ml) vegetable oil

2 large eggs

1 teaspoon vanilla extract

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For the Cream Cheese Filling:

8 oz (225g) cream cheese, softened

1/4 cup (50g) granulated sugar

1 teaspoon vanilla extract

Directions

Step 1: Prepare the Oven and Muffin Tin

Preheat the oven to 350°F (175°C).

Line a 12-cup muffin tin with paper liners or lightly grease it.

Step 2: Combine Dry Ingredients

In a medium bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.

Step 3: Mix Wet Ingredients

In another bowl, mix the grated carrots, vegetable oil, eggs, and vanilla extract until well blended.

Step 4: Combine Wet and Dry Ingredients

Add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix.

Step 5: Prepare the Cream Cheese Filling

In a small bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.

Step 6: Assemble the Muffins

Spoon about 1 tablespoon of muffin batter into each muffin cup.

Add 1 teaspoon of the cream cheese filling on top of the batter in each cup.

Cover the cream cheese filling with more batter, filling each cup about 3/4 full.

Step 7: Bake

Bake the muffins for 18-22 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean.

Step 8: Cool and Serve

Allow the muffins to cool in the tin for 5 minutes.

Transfer to a wire rack to cool completely before serving.

Serving Suggestions

Serve warm with a dollop of whipped cream.

Pair with a cup of tea or coffee for a cozy snack.

Sprinkle powdered sugar on top for extra sweetness.

Enjoy as part of a festive brunch spread.

Pack as a portable snack or breakfast on-the-go.

Cooking Tips

Use freshly grated carrots for better moisture and flavor.

Ensure cream cheese is softened for a smooth filling.

Avoid overmixing the batter to keep the muffins tender.

For extra spice, add a pinch of ground cloves or ginger.

Chill the cream cheese filling slightly if it feels too runny.

Nutritional Benefits

Carrots are rich in beta-carotene and fiber.

Cream cheese provides a source of calcium and protein.

Warm spices like cinnamon and nutmeg may have antioxidant properties.

Dietary Information

Contains gluten, dairy, and eggs.

Not suitable for vegan or gluten-free diets as is.

Nutritional Facts (Per Muffin, approx.):

Calories: 220

Protein: 4g

Fat: 12g

Carbohydrates: 25g

Sugar: 14g

Fiber: 1g

Storage

Room Temperature: Store in an airtight container for up to 2 days.

Refrigeration: Keep in the fridge for up to 5 days.

Freezing: Freeze in a sealed container for up to 3 months. Thaw before serving.

Why You’ll Love This Recipe

Delicious Surprise: A creamy filling elevates these muffins into a delightful treat.

Easy to Make: Simple ingredients and straightforward steps.

Perfectly Spiced: Warm spices complement the natural sweetness of carrots.

Versatile: Great for any occasion, from breakfast to dessert.

Conclusion

Cream Cheese-Filled Carrot Muffins are a delightful twist on classic carrot cake. Their moist texture, warm spices, and creamy center make them a hit with family and friends. Whether served fresh or reheated, these muffins are sure to become a favorite. Try them today and savor the combination of sweet, spiced, and creamy flavors!

Frequently Asked Questions

Can I use pre-shredded carrots?

Yes, but freshly grated carrots yield better moisture and flavor.

Can I substitute the cream cheese filling with something else?

You can use chocolate ganache or jam for a different twist.

Can I make these muffins gluten-free?

Substitute all-purpose flour with a gluten-free flour blend.

What can I use instead of vegetable oil?

Melted coconut oil or canola oil works well.

How do I prevent the cream cheese filling from sinking?

Ensure the batter layer below the filling is thick enough to support it.

Can I freeze these muffins?

Yes, freeze them in an airtight container for up to 3 months.

Can I add nuts or raisins?

Absolutely! Add up to 1/2 cup of chopped nuts or raisins to the batter.

Do I need to refrigerate the muffins?

Due to the cream cheese filling, it’s best to refrigerate them after 2 days.

Can I make mini muffins with this recipe?

Yes, adjust the baking time to 12-15 minutes for mini muffins.

Can I double the recipe?

Yes, this recipe doubles easily to make a larger batch.