Carrot Cake Muffins
User Reviews
4.5
Carrot Cake Muffins
Description
The Carrot Cake Muffins recipe combines familiar spices such as cinnamon, ginger, nutmeg, and cloves with freshly grated carrots to produce a warm, cozy flavor profile. The cream cheese filling adds a smooth, tangy contrast to the sweet and spiced muffin batter. Ingredients like coconut oil and brown sugar contribute moisture and depth to the texture, giving the muffins a tender yet slightly dense crumb. The baking method involves carefully layering batter and filling to preserve the creamy center.
The muffins present an inviting texture contrast, with a soft, spiced crumb exterior and a velvety interior filling. The turbinado sugar sprinkled on top adds a subtle crunch and a hint of extra sweetness. These muffins are convenient for individual servings at brunches or as afternoon treats, pairing well with coffee or tea.
Folding in raisins is optional, adding bursts of chewiness amid the soft crumb. The recipe suggests not overmixing the batter to maintain lightness. Lining the muffin tin or greasing it well prevents sticking, and baking occurs at a relatively high temperature to develop a good rise and crust.
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 cloves ground
- 1/2 cup coconut oil melted, or vegetable oil
- 1/2 cup brown sugar packed
- 1/3 cup buttermilk at room temperature
- 2 egg at room temperature, large
- 2 teaspoons vanilla extract
- 1 1/2 cups carrot about 3 medium carrots, freshly grated
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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