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Cream Cheese Carrot Cake Muffins

Cream Cheese Carrot Cake Muffins That Brighten Your Mornings

These Cream Cheese Carrot Cake Muffins are a delightful twist on traditional carrot cake, perfect for a nutritious breakfast.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitution: Gluten-free all-purpose flour can be used for gluten-free muffins.
  • 1 cup Granulated Sugar Adjust according to personal taste preference, or use a sugar substitute.
  • 2 teaspoons Baking Powder Ensure it’s fresh for the best results.
  • 1 teaspoon Baking Soda No substitutions necessary.
  • 1/2 teaspoon Salt Important for flavor depth; don't omit.
  • 1 teaspoon Ground Ginger Substitution: Fresh ginger for a more vibrant flavor.
  • 1 teaspoon Ground Cinnamon Consider a mix of spices like nutmeg for variation.
  • 2 Eggs Substitution: Flaxseed meal or applesauce for an egg-free version.
  • 1/2 cup Vegetable Oil Substitution: Melted butter or applesauce for reduced fat.
  • 1 cup Grated Carrots Use freshly grated carrots for better flavor and color.
  • 1 teaspoon Vanilla Extract Optional: Use almond extract for a different twist.
For the Filling
  • 8 ounces Cream Cheese Make sure it’s softened for easy mixing.

Equipment

  • Oven
  • muffin pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 400°F (200°C) and prepare a standard 12-well muffin pan by greasing it or lining with paper cupcake liners.
  2. In a microwave-safe bowl, warm the cream cheese on low for about 40 seconds until softened, then stir in the granulated sugar and vanilla extract until smooth.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, ground cinnamon, and granulated sugar.
  4. In a separate bowl, whisk together eggs, vegetable oil, and water until well combined and slightly frothy.
  5. Slowly pour the wet ingredients into the dry, folding gently until just combined. Add grated carrots and fold gently.
  6. Spoon approximately 2 tablespoons of batter into each muffin cup, add a dollop of cream cheese filling, then cover with another tablespoon of batter.
  7. Optionally sprinkle tops with sparkling sugar. Bake for about 20 minutes, checking for a toothpick to come out clean.
  8. Once baked, cool in the pan for a few minutes then transfer to a wire rack, or enjoy warm.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 250IUCalcium: 50mgIron: 1mg

Notes

Mix gently to avoid overmixing your batter and ensure light, fluffy muffins. Store muffins in an airtight container for freshness.

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