Carrot Cake Muffins with Cream Cheese Filling
User Reviews
4.4
Carrot Cake Muffins with Cream Cheese Filling
Description
The Carrot Cake Muffins with Cream Cheese Filling start with a dry mix of flour, granulated and brown sugar, baking powder, baking soda, cinnamon, ginger, and salt for flavor and leavening. Wet ingredients combine eggs, water, and oil to moisten and bind the batter before folding in grated carrots. The cream cheese is softened and mixed with sugar to create the sweet filling placed inside the muffin batter.
The batter and filling are layered in muffin liners: first a base layer of batter, then cream cheese filling, then topped with more batter. Baking at 400 °F produces muffins with a moist crumb and a creamy center. The raw sugar topping adds a delicate crunch and visual appeal.
These muffins can be enjoyed as a breakfast treat or snack, offering sweetness and spice balanced by the tangy cream cheese core. The grated carrots contribute natural sweetness and moisture, making them tender.
Ingredients
Cream Cheese Filling
- 8 ounces cream cheese
- ¼ cup granulated sugar
Carrot Cake Muffins
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar firmly packed
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon salt
- 2 large egg
- ¾ cup water
- ⅓ cup vegetable oil
- 1 cup carrot peeled & grated (about 2 medium carrots
- raw sugar for garnish
Instructions
- Preheat your oven to 400 degrees F. Cupcake cake liners to line the cups of a muffin tin. Grease the inside of the liners with non-stick cooking spray.
- Place cream cheese in a microwave-safe bowl and heat on low power for 40 seconds until softened. Beat in 1/4 cup sugar until smooth. Set aside the filling while you make the muffin batter.
- Whisk together the flour, sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt in a large mixing bowl. Set aside.
- Whisk the eggs, water, and vegetable oil together in a small mixing bowl. Pour the wet ingredients into the dry ingredients and mix until evenly combined.
- Add the grated carrots and fold them into the muffin batter.
- Add about 1 1/2 tablespoons of muffin batter in each muffin cup and spread it out to cover the bottom. Drop 1 heaping tablespoon of cream cheese filling on top of the muffin batter. Cover the cream cheese filling with enough muffin batter so that muffin cups are full.
- Sprinkle raw sugar on top of each muffin, if desired.
- Bake for 16-20 minutes until a toothpick inserted in the top of a muffin comes out clean and the tops feel firm to the touch.
- Remove the muffins from the oven, and immediately transfer them to a wire rack. Cool for at least 30 minutes to give the filling time to set up. Serve warm or at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 287 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 287kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 251mg | 10% |
| Potassium | 156mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 18g | 36% |
| Vitamin A | 2082IU | 42% |
| Vitamin C | 1mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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