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Carrot Cake Muffins with Cream Cheese Filling

These Carrot Cake Muffins are moist, flavorful, and perfect for breakfast or a sweet snack, featuring a delightful cream cheese filling.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Keyword: Easy, Muffins
Servings: 12 muffins

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Whisk

Ingredients

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Wet Ingredients

  • ½ cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded carrots (about 3 medium carrots)
  • ½ cup chopped walnuts or pecans (optional)

Cream Cheese Filling

  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)

Instructions

  • Step 1: Prepare Your Ingredients. Gather all your ingredients and preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
  • Step 2: Make the Cream Cheese Filling. In a medium bowl, beat together the softened cream cheese and ¼ cup of granulated sugar until smooth. Add the egg yolk and 1 teaspoon of vanilla extract, mixing until well combined. Set aside.
  • Step 3: Combine Dry Ingredients. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg.
  • Step 4: Mix the Wet Ingredients. In another bowl, mix the granulated sugar, brown sugar, vegetable oil, and eggs until well combined. Stir in the vanilla extract.
  • Step 5: Combine Wet and Dry Ingredients. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Gently fold in the shredded carrots and chopped nuts if using.
  • Step 6: Fill the Muffin Cups. Spoon a small amount of the muffin batter into each muffin liner, add a dollop of cream cheese filling, then cover with more muffin batter.
  • Step 7: Bake the Muffins. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
  • Step 8: Cool and Enjoy. Allow the muffins to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for about a week. For longer storage, freeze them wrapped tightly in plastic wrap.