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–+ servings

Cream Cheese Filled Carrot Cake Muffins

Delightful muffins with a creamy center, perfectly spiced with warm cinnamon, nutmeg, and ginger, making them an excellent treat for breakfast, snacks, or dessert.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Cream Cheese Filling
  • 8 ounce cream cheese, softened at room temperature Choose full-fat cream cheese for the creamiest filling.
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
For the Muffin Batter
  • 1 1/4 cups whole wheat flour or all-purpose flour Whole wheat adds a nuttier flavor.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup vegetable oil or coconut oil
  • 1/3 cup brown sugar or coconut sugar
  • 2 tablespoons granulated sugar
  • 2 whole eggs
  • 1 teaspoon vanilla extract Duplicate from cream cheese mix.
  • 1 1/2 cups finely grated carrots Do not wring out excess water.

Method
 

Preparation
  1. In a small bowl with an electric mixer, combine the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth. Set aside.
  2. Preheat your oven to 350°F (175°C). Prepare your muffin pan by lining it with 12 muffin liners or spray well with nonstick spray.
Mixing Dry Ingredients
  1. In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Set aside.
Mixing Wet Ingredients
  1. In a large mixing bowl, mix together the vegetable oil, brown sugar, and granulated sugar until well combined.
  2. Add in the eggs and vanilla extract, stirring until well incorporated.
Combining Mixtures
  1. Gently fold in the dry mixture until just incorporated.
  2. Carefully fold in the finely grated carrots.
Baking
  1. Spoon 2 heaping tablespoons of the carrot cake batter into each muffin liner.
  2. Add 1-2 tablespoons of the cream cheese mixture into the center of each cup.
  3. Divide the remaining carrot cake batter over the cream cheese, lightly spreading it to cover.
  4. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  5. Let them cool for a few minutes before transferring to a wire rack.
  6. Enjoy warm or at room temperature. Frost with reserved cream cheese mixture if desired.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7g

Notes

Best paired with creamy coffee or chai latte. Store in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to three months.

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