Cream Cheese Filled Carrot Muffins
Indulge in the perfect blend of warm, spiced carrot cake flavors and creamy decadence with these irresistible Cream Cheese Filled Carrot Muffins. Packed with freshly grated carrots, aromatic cinnamon, and a touch of nutmeg, these moist muffins boast a surprise center of luscious cream cheese filling that melts in your mouth. Easy to make in just under an hour, this crowd-pleaser combines a soft, tender crumb with a sweet and tangy filling, making it a standout treat for breakfast, brunch, or dessert. Perfectly portioned and portable, these carrot muffins are a delightful balance of texture and taste, promising to impress family, friends, or guests at your next gathering.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 2 large Eggs
- 0.75 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 2 cups Carrots (grated)
- 8 ounces Cream cheese, softened
- 0.25 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract (for filling)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
In another bowl, whisk together the eggs, vegetable oil, and vanilla extract. Stir the mixture into the dry ingredients until just combined.
Fold in the grated carrots gently. Do not overmix.
In a small bowl, prepare the cream cheese filling by beating the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy.
Scoop a tablespoon of the carrot muffin batter into the bottom of each muffin liner. Add approximately 1 teaspoon of the cream cheese filling to the center.
Cover the filling with another tablespoon of carrot muffin batter, ensuring the filling is fully covered.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the non-filled part of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
4653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.3 g | 320% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 3733 mg | 162% | |
| Total Carbohydrate | 574.0 g | 209% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 354.4 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 582 mg | 45% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2356 mg | 50% | |
*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.
