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
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.