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Carrot Muffin

Deliciously Moist Carrot Muffins with Cream Cheese Surprise

Indulge in these Moist Carrot Muffins, featuring a creamy surprise and perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 2 cups All-Purpose Flour Provides structure and texture.
  • 1/2 cup Granulated Sugar Adds sweetness; can be replaced with coconut sugar.
  • 1/2 cup Brown Sugar Enhances moisture and adds caramel flavor.
  • 1 tablespoon Baking Powder A leavening agent for muffin rise.
  • 1/2 teaspoon Salt Balances sweetness.
  • 1 teaspoon Ground Cinnamon Key spice for warmth.
  • 1/2 teaspoon Ground Ginger Adds subtle heat.
  • 1/4 teaspoon Ground Nutmeg Use sparingly for spice.
  • 1/4 teaspoon Ground Cloves Offers a unique spiced flavor.
  • 2 large Eggs Binds ingredients together.
  • 1 cup Buttermilk Ensures moisture and tenderness.
  • 1/2 cup Vegetable Oil Provides richness and moisture.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 2 cups Grated Carrots Star ingredient for sweetness.
Cream Cheese Filling
  • 8 ounces Cream Cheese At room temperature for easy mixing.
  • 1/4 cup Granulated Sugar Sweetens the filling.
  • 1 teaspoon Vanilla Extract Adds flavor.

Equipment

  • Mixing bowls
  • Whisk
  • Muffin Pan
  • Oven

Method
 

Cream Cheese Filling
  1. In a medium bowl, beat together cream cheese, egg yolk, granulated sugar, and vanilla extract until smooth. Cover and chill for 15 minutes.
Muffin Batter
  1. In a large bowl, mix together flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  2. In another bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla. Pour into dry ingredients and fold until just combined. Let sit for 15 minutes.
Preheat and Assemble
  1. Preheat oven to 425°F (220°C). Line muffin pan with liners.
  2. Fill each liner with 1-2 tablespoons of batter, add cream cheese filling, and top with more batter.
Bake
  1. Bake for 7 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 12-15 minutes.
Cool and Store
  1. Let muffins cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Muffins freeze well; wrap individually and store in the freezer for up to 3 months.

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