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4.5 from 36 votes

Carrot Cake Muffins

Carrot Cake Muffins are muffins loaded with carrots and stuffed with cream cheese frosting. Perfect for breakfast, brunch or a snack. Also freezer-friendly! 

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 24 muffins
Calories: 152 kcal
Course: Breakfast
Cuisine: American

Ingredients

Carrot Cake Muffins:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup unsalted butter , melted
  • 1 egg
  • 3/4 cup skim or 1% milk plus one tablespoon
  • 1 1/4 cup carrot , finely minced or grated
CHEESECAKE FILLING:
  • 6 ounces cream cheese , softened
  • 1 egg yolk
  • 1 teaspoon vanilla
  • 3 tablespoons sugar
WALNUT STREUSEL TOPPING:
  • 1/3 cup walnuts , finely chopped
  • 1/3 cup brown sugar
  • 1 tablespoon flour

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Line 24 muffin tins with fun cupcake liners.
  2. Sift together flour, baking powder, sugar, salt, ginger, cinnamon and nutmeg in a mixing bowl, set aside.
  3. In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend melted butter, milk and egg.
  4. Slowly add dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.
  5. Fold in finely grated carrots.
  6. Evenly spoon batter into cupcake liners. It will be approximately 1 heaping tablespoon.
  7. In another small bowl, beat cream cheese until smooth.
  8. Add egg yolk, vanilla and sugar, blending until smooth.
  9. Place a dollop of cream cheese batter in the center of the carrot cake batter.
  10. In another small bowl, mix together walnut streusel topping, walnuts, brown sugar and flour, breaking up any pieces of brown sugar.
  11. Bake for 25 minutes. Times may vary based on oven and how much you filled those cups (I know a few of you took some chances and filled them to the brim, didn't you??). Muffin tops will spring back to the touch.
  12. Remove and allow to cool.
  13. If you've tried this recipe, come back and let us know how it was!

Nutrition Information

Calories 152kcal (8%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 7g (11%) Saturated Fat 4g (20%) Cholesterol 33mg (11%) Sodium 132mg (6%) Potassium 101mg (3%) Sugar 9g (18%) Vitamin A 1365IU (27%) Vitamin C 0.4mg (0%) Calcium 42mg (4%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 24muffins

Amount Per Serving

Calories 152

% Daily Value*

Calories 152kcal 8%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 7g 11%
Saturated Fat 4g 20%
Cholesterol 33mg 11%
Sodium 132mg 6%
Potassium 101mg 2%
Sugar 9g 18%
Vitamin A 1365IU 27%
Vitamin C 0.4mg 0%
Calcium 42mg 4%
Iron 0.7mg 4%

* Percent Daily Values are based on a 2,000 calorie diet.