Carrot Cake Muffins With Cream Cheese Filling

Carrot cake muffins are already a top tier situation, but adding a cream cheese filling turns them into something you’d swear came from a bakery. These bake up soft and spiced with plenty of shredded carrots, then surprise you with a sweet, tangy cheesecake like center that stays creamy even after they cool. They’re the kind of muffin that works for breakfast, brunch, or “I just need a little something” at 9 p.m. and somehow feels special every single time.

My blog recently got a little facelift and new and simple design. Have you noticed? 🙂 I was getting a lot of complaints that my fonts were to light and hard to read. So I went BLACK just for you guys! So no matter what your age is and if you are reading this with no problems, the design was a success! 😀

You know a recipe was a success when you already want to make them again. And only 2 1/2 muffins actually showed up for the photoshoot. Oops. These were fantastic. I love carrot cake anything! And I am so surprised this is my first recipe to make it to the blog. The muffins were so moist and delicious but can you guess my favorite part? The cream cheese filling inside! It was the best of both worlds and all of the goodness of carrot cake packed into a delicious muffin.

Recipe from Real Housemom

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Ingredients1x2x3x

Muffins

▢ 2¼ cups all-purpose flour
▢ ½ cup sugar
▢ ¼ cup packed light brown sugar
▢ 1½ teaspoons baking powder
▢ ¼ teaspoon baking soda
▢ 1½ teaspoons ground cinnamon
▢ ¾ teaspoon ground ginger
▢ ¾ teaspoon salt
▢ 2 large eggs
▢ ¾ cup water
▢ ⅓ cup vegetable oil
▢ 1 cup grated carrots
▢ coarse sugar crystals, for sprinkling

Cream Cheese Filling

▢ 1 (8-ounce) package cream cheese, softened
▢ ¼ cup sugar

Instructions

Preheat the to 400 degrees Fahrenheit. Grease a muffin tin or line with paper cups for easy removal.
Using an electric hand mixer, beat the softened cream cheese and sugar until smooth. Set aside.
In a medium-sized mixing bowl, whisk together the flour, sugar, light brown sugar, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
In another mixing bowl, whisk together eggs, water and oil. Add the egg mixture to the flour mixture and mix until incorporated. Stir in the grated carrots.
Spoon a heaping tablespoon of the carrot cake batter into the bottom of each muffin cup. Add 1 tablespoon of the cream cheese mixture to the center, then add 2 Tablespoons of the carrot cake mixture on top. Repeat until you have about 10 muffins.
Sprinkle the tops with the coarse sugar and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean and the tops are firm. Cool the muffins for 20 minutes before serving.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info