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Carrot Muffin

Moist Carrot Muffin Surprise with Creamy Filling

These Carrot Muffins are fluffy with a creamy filling, perfect for breakfast or a snack.
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Prep Time 30 minutes
Cook Time 22 minutes
Resting Time 15 minutes
Total Time 1 hour 7 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Swap with gluten-free flour for GF version
  • 1 cup Granulated Sugar Coconut sugar is a great alternative
  • 1/2 cup Brown Sugar Use molasses if needed
  • 2 teaspoons Baking Powder Don't substitute with baking soda
  • 1/2 teaspoon Salt Enhances the flavor
  • 2 teaspoons Ground Cinnamon Adjust to suit your palate
  • 1 teaspoon Ground Ginger Fresh grated ginger can provide more kick
  • 1/2 teaspoon Ground Nutmeg A little goes a long way
  • 1/4 teaspoon Ground Cloves Use sparingly, optional but recommended
  • 2 large Eggs Flax eggs can be a vegan alternative
  • 1 cup Buttermilk Yogurt or dairy-free alternative works too
  • 1/2 cup Vegetable Oil Melted coconut oil serves as a perfect substitute
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 2 cups Grated Carrots Finely grate for the best results
For the Cream Cheese Filling
  • 8 ounces Cream Cheese Greek yogurt can lighten this up
  • 1 large Egg Yolk Omit for a lighter version
  • 2 tablespoons Sanding Sugar Optional topping

Equipment

  • Muffin tin
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and prepare your muffin tin.
  2. In a medium bowl, beat together cream cheese, egg yolk, granulated sugar, and vanilla until smooth. Freeze for 10-15 minutes.
  3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  4. In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla until smooth.
  5. Pour wet ingredients into the dry ingredients and stir until just combined.
  6. Cover batter with a towel and let it rest for 15 minutes.
  7. Fill muffin liners with batter, add cream cheese filling, then top with more batter.
  8. Bake at 425°F (220°C) for 7 minutes, then reduce to 350°F (175°C) and bake for an additional 12-15 minutes.
  9. Cool muffins in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

These muffins freeze wonderfully. Wrap and store individually for quick treats.

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