Carrot Cake Muffins
User Reviews
4.5
234 reviews
Excellent
Carrot Cake Muffins
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Carrot Cake Muffins packed with carrots, spices, raisins, and a surprise cream cheese filling are a favorite breakfast treat! Everyone loves these deliciously moist muffins!
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Ingredients
For the cream cheese filling:
- 8 tablespoons cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
For the muffins:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- 1/2 cup melted coconut oil or vegetable oil
- 1/2 cup packed brown sugar
- 1/3 cup buttermilk, at room temperature
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups freshly grated carrots, about 3 medium carrots
- 1/3 cup raisins, optional
- 2 tablespoons turbinado sugar, for sprinkling on muffins
Instructions
- Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or grease the cups with butter or nonstick cooking spray. Set aside.
- First, make the cream cheese filling. With a hand mixer or stand mixer, beat the cream cheese, sugar, and vanilla extract together until smooth. Place in the fridge while you make the muffins.
- In a large bowl, whisk together flour, granulated sugar, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves.
- In a medium bowl, combine the oil, brown sugar, buttermilk, eggs, and vanilla. Stir until smooth.
- Pour the liquid ingredients over the dry ingredients and mix until just combine. Don’t over mix, it is ok if there are still a few flour streaks. Gently fold in the shredded carrots and raisins being careful to not over mix.
- Fill each muffin cup with about 2 tablespoons of batter. Add a heaping spoonful of the cream cheese filling to each muffin. Top the muffins evenly with the remaining batter, about ¾ way full. Sprinkle the tops with turbinado sugar.
- Bake until muffins are golden and the tops spring back when gently touched, 18 to 23 minutes. Let cool and enjoy!
Nutrition Information
Show Details
Calories
286kcal
(14%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
39mg
(13%)
Sodium
207mg
(9%)
Potassium
184mg
(5%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Vitamin A
2854IU
(57%)
Vitamin C
1mg
(1%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Calories | 286kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 39mg | 13% |
| Sodium | 207mg | 9% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 2854IU | 57% |
| Vitamin C | 1mg | 1% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
234 reviews
Excellent
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