Cream Cheese Carrot Muffins
Elevate your muffin game with these irresistibly moist and flavorful Cream Cheese Carrot Muffins! Bursting with the natural sweetness of finely grated carrots and warm notes of cinnamon and nutmeg, these muffins are a delightful fusion of classic carrot cake and creamy cheesecake. The secret? A luscious swirl of tangy, sweetened cream cheese nestled in the center of every bite. Made with wholesome ingredients like unsweetened applesauce and vegetable oil, these muffins are as tender as they are indulgent. Perfect for brunch, snack time, or a grab-and-go breakfast, these easy-to-make treats will quickly become a household favorite. Bake a batch in just 45 minutes, and enjoy the perfect balance of spiced carrot flavor and creamy decadence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 2 cups carrots, finely grated
- 0.5 cup vegetable oil
- 0.25 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ounces cream cheese, softened
- 0.25 cup powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, mix the vegetable oil, applesauce, eggs, and vanilla extract until smooth.
Fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Gently fold in the grated carrots until evenly distributed.
In another small bowl, beat the softened cream cheese and powdered sugar together until creamy and smooth. Set aside.
Fill each muffin cup about two-thirds full with the carrot batter.
Spoon about a teaspoon of the cream cheese mixture into the center of each muffin. Use a toothpick or skewer to gently swirl the cream cheese into the batter if desired.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the carrot portion comes out clean (avoid the cream cheese center when testing).
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.3 g | 202% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 3124 mg | 136% | |
| Total Carbohydrate | 549.0 g | 200% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 333.3 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 450 mg | 35% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2197 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
