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.

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 12

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)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.

Step 3

In another bowl, whisk together the eggs, vegetable oil, and vanilla extract. Stir the mixture into the dry ingredients until just combined.

Step 4

Fold in the grated carrots gently. Do not overmix.

Step 5

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.

Step 6

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.

Step 7

Cover the filling with another tablespoon of carrot muffin batter, ensuring the filling is fully covered.

Step 8

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.

Step 9

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

Serving size	(1586.6g)

Amount per serving	% Daily Value*
Calories	4653.1

Total Fat 249.3g	0%
Saturated Fat 73.7g	0%
Polyunsaturated Fat 100.8g
Cholesterol 623.1mg	0%
Sodium 3732.6mg	0%
Total Carbohydrate 574.0g	0%
Dietary Fiber 22.7g	0%
Total Sugars 354.4g
Protein 56.6g	0%

Vitamin D 82IU	0%
Calcium 582.4mg	0%
Iron 16.1mg	0%
Potassium 2356.1mg	0%

*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.

Source of Calories

Fat: 47.1%

Protein: 4.8%

Carbs: 48.2%