Carrot Cake Muffins
Moist and flavorful Carrot Cake Muffins with a decadent cream cheese filling, perfect for breakfast or snacks.
Ingredients
Muffin Base
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.75 cups granulated sugar
- 0.5 cups brown sugar
- 0.5 cups vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
Cream Cheese Filling
- 1 cup cream cheese, softened
- 0.5 cups powdered sugar
- 0.25 cups butter, melted
Streusel Topping
- 0.5 cups rolled oats
- 0.25 cups packed brown sugar
- 0.5 teaspoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, and nutmeg until fully combined.
- In another bowl, combine granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well until blended.
- Gradually fold the wet ingredients into the dry ingredients using a spatula.
- Stir in the grated carrots.
Making the Filling
- In a separate bowl, mix softened cream cheese, powdered sugar, and melted butter until smooth.
Assembly
- Fill each muffin cup halfway with the batter, add a spoonful of the cheesecake filling in the center, then cover with more batter.
- For the streusel topping, mix together oats, brown sugar, and cinnamon in a small bowl, then sprinkle on each muffin.
Baking
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for 5-10 minutes before transferring to a wire rack.
Notes
Enjoy muffins warm. Store in an airtight container for up to 3 days or freeze for up to 3 months. Grate fresh carrots for best flavor.