Description
Delicious and moist Carrot Cake Muffins with a surprise cream cheese filling. These muffins are perfect for breakfast or as a sweet treat any time of day.
Ingredients
Scale
Cream Cheese Filling:
- 8 oz (226g) cream cheese, room temperature
- 1 large egg yolk
- 1/2 cup (99g) granulated sugar
- 2 tsp vanilla extract
Muffins:
- 2 ½ cups (300g) all-purpose flour
- 1 cup (198g) granulated sugar
- 1/2 cup (107g) brown sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 ½ tsp ground cinnamon
- 1/4 tsp ground ginger
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- 2 large eggs
- 3/4 cup (158ml) buttermilk
- 1/2 cup (118ml) vegetable oil
- 1 tsp vanilla extract
- 2 cups (198g) grated carrots
Instructions
- Cream Cheese Layer: Place cream cheese in a mixing bowl, beat until smooth. Add egg yolk, sugar, vanilla extract; beat until combined. Chill in freezer.
- Muffins: Grate carrots. Combine dry ingredients in a bowl. In a larger bowl, mix eggs, buttermilk, oil, and vanilla. Gradually add dry ingredients. Fold in grated carrots. Rest batter for 15 mins.
- Assemble: Fill liners with batter, add cream cheese mixture, top with more batter. Sprinkle with sanding sugar.
- Bake: Bake at 425ºF for 7 mins, then reduce to 350ºF for 12-15 mins. Cool in pan for 15 mins before removing.
Notes
- Freezing the cream cheese filling helps prevent it from melting into the muffins.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 24g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
Keywords: Carrot Cake Muffins, Cream Cheese Filling, Breakfast, Baking, Muffin Recipe
