Cream Cheese-Filled Carrot Cake Muffins

These Cream Cheese-Filled Carrot Cake Muffins are moist, delicious, and filled with a luscious cream cheese center. The muffins are lightly spiced and topped with a sprinkling of turbinado sugar for a delightful crunch. Perfect for breakfast or an afternoon treat, they combine the flavors of classic carrot cake with the convenience of a muffin.

Preparation Time: 20 minutes
Cooking Time: 24 minutes
Total Time: 44 minutes
Servings: 12 muffins

Ingredients:

For the Muffins:

  • 1 cup (213 grams) light brown sugar, lightly packed
  • 2/3 cup vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon fine salt
  • 1 cup (120 grams) all-purpose flour
  • 1 1/2 cups grated carrots (about 2 to 3 medium carrots)

For the Cream Cheese Filling:

  • 4 ounces cream cheese, room temperature

For Garnish:

  • Turbinado sugar, for sprinkling

Directions:

Step 1: Prepare the Muffin Tin

  1. Preheat the oven:
    • Position a rack in the center of the oven and preheat to 350°F.
    • Line a 12-cup muffin tin with paper liners.

Step 2: Make the Muffin Batter

  1. Combine wet ingredients:
    • In a large bowl, whisk together 1 cup brown sugar, 2/3 cup vegetable oil, and 1 1/2 teaspoons vanilla extract until well combined.
    • Whisk in the eggs one at a time until fully incorporated.
  2. Add dry ingredients:
    • Sprinkle in the baking powder, baking soda, ground cinnamon, and salt into the wet mixture, whisking vigorously after each addition.
  3. Fold in flour and carrots:
    • Gently fold in 1 cup all-purpose flour using a silicone spatula just until a few streaks of flour remain.
    • Fold in 1 1/2 cups grated carrots until evenly distributed.

Step 3: Assemble the Muffins

  1. Fill the muffin cups:
    • Place 1 1/2 to 2 tablespoons of batter in the bottom of each muffin cup.
  2. Add cream cheese filling:
    • Dollop 2 teaspoons of cream cheese into the center of each muffin cup.
  3. Top with remaining batter:
    • Place another 1 1/2 to 2 tablespoons of batter over the cream cheese to cover it.
  4. Sprinkle with sugar:
    • Sprinkle each muffin with turbinado sugar for added crunch.

Step 4: Bake

  1. Bake the muffins:
    • Bake in the preheated oven for 22 to 24 minutes, rotating halfway through.
    • Insert a wooden skewer into the side of one muffin to check for doneness; it should come out with a moist crumb or two attached.
  2. Cool and serve:
    • Let the muffins cool slightly in the tin, then serve warm or at room temperature.

Serving Suggestions:

  • Serve with a hot cup of coffee or tea for a delightful morning treat.
  • Top with a cream cheese glaze for extra indulgence.
  • Pair with fruit salad for a balanced breakfast.
  • Enjoy with a glass of milk for a comforting snack.
  • Add a sprinkle of chopped walnuts or pecans for added texture.

Cooking Tips:

  • Loosely pack the grated carrots when measuring to avoid making the muffins too dense.
  • Do not overmix the batter after adding the flour, as it can lead to tough muffins.
  • Use a 2-tablespoon portion scoop to easily portion the batter into the muffin cups.
  • The muffins are done when dry to the touch and a skewer inserted into the side comes out mostly clean.
  • If you prefer muffins without cream cheese, simply omit the cream cheese filling for classic carrot muffins.

Recipe Variations:

  • Granulated sugar can be used instead of light brown sugar.
  • Add extra spices like 1/2 teaspoon ground ginger or 1/8 teaspoon ground cardamom for a more complex flavor.
  • Mix cream cheese bits into the batter for an evenly distributed cream cheese flavor.
  • For carrot cake cupcakes, omit the cream cheese centers and dip the cooled muffins into a cream cheese glaze.

Nutritional Benefits:

  • Rich in vitamin A from carrots, supporting eye health.
  • Good source of fiber from carrots, promoting digestion.
  • Healthy fats from vegetable oil.

Dietary Information:

  • Vegetarian, made with eggs and dairy.
  • Contains dairy, not suitable for those with lactose intolerance without modification.
  • Contains gluten, not suitable for those with gluten sensitivity.

Nutritional Facts (per serving, approximately):

  • Calories: 220
  • Protein: 3g
  • Carbohydrates: 25g
  • Fat: 13g
  • Fiber: 1g
  • Sugar: 16g

Storage:

  • Refrigerate: Store muffins in an airtight container in the refrigerator for up to 3 days due to the cream cheese filling.
  • Note: These muffins do not freeze well because of the cream cheese.

Why You’ll Love This Recipe:

  1. Moist and tender: These muffins are soft, thanks to the addition of oil and grated carrots.
  2. Creamy surprise: The cream cheese filling adds a delightful, tangy twist.
  3. Perfect for any time of day: Great as a breakfast treat, snack, or dessert.
  4. Classic flavors: Combines the warm spices of carrot cake with the convenience of muffins.
  5. Easy to make: Simple ingredients and straightforward steps make these muffins a breeze to prepare.

Conclusion:

These Cream Cheese-Filled Carrot Cake Muffins are a delicious blend of tender carrot cake and a creamy filling. Whether you’re looking for a special breakfast treat or a comforting afternoon snack, these muffins are sure to satisfy. With their soft texture, rich cream cheese center, and delicate sweetness, they make a perfect treat for any occasion!

Frequently Asked Questions:

  1. Can I use granulated sugar instead of brown sugar?
    Yes, granulated sugar can be used, but the muffins will have a slightly different flavor and color.
  2. Can I freeze these muffins?
    Due to the cream cheese filling, these muffins do not freeze well.
  3. How do I make this recipe dairy-free?
    Substitute dairy-free cream cheese and use coconut oil instead of butter.
  4. Can I make this recipe gluten-free?
    Use gluten-free all-purpose flour to make these muffins gluten-free.
  5. Can I add nuts to the batter?
    Yes, chopped walnuts or pecans can be folded into the batter for extra crunch.