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
- 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
- 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.
- Add dry ingredients:
- Sprinkle in the baking powder, baking soda, ground cinnamon, and salt into the wet mixture, whisking vigorously after each addition.
- 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
- Fill the muffin cups:
- Place 1 1/2 to 2 tablespoons of batter in the bottom of each muffin cup.
- Add cream cheese filling:
- Dollop 2 teaspoons of cream cheese into the center of each muffin cup.
- Top with remaining batter:
- Place another 1 1/2 to 2 tablespoons of batter over the cream cheese to cover it.
- Sprinkle with sugar:
- Sprinkle each muffin with turbinado sugar for added crunch.
Step 4: Bake
- 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.
- 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:
- Moist and tender: These muffins are soft, thanks to the addition of oil and grated carrots.
- Creamy surprise: The cream cheese filling adds a delightful, tangy twist.
- Perfect for any time of day: Great as a breakfast treat, snack, or dessert.
- Classic flavors: Combines the warm spices of carrot cake with the convenience of muffins.
- 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:
- 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. - Can I freeze these muffins?
Due to the cream cheese filling, these muffins do not freeze well. - How do I make this recipe dairy-free?
Substitute dairy-free cream cheese and use coconut oil instead of butter. - Can I make this recipe gluten-free?
Use gluten-free all-purpose flour to make these muffins gluten-free. - Can I add nuts to the batter?
Yes, chopped walnuts or pecans can be folded into the batter for extra crunch.