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Carrot Cake Muffins Recipe

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These carrot cake muffins are packed with grated carrots and warm spices, topped with a luscious cream cheese layer. Perfect for breakfast or a sweet treat, they're moist, flavorful, and easy to make.

Ingredients

Scale
  • Muffins:
    • 2 ½ cups all-purpose flour (300 grams)
    • 1 cup granulated sugar
    • ½ cup brown sugar
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • 1 ½ teaspoons ground cinnamon
    • ¼ teaspoon ground ginger
    • ¼ teaspoon ground nutmeg
    • ⅛ teaspoon ground cloves
    • 2 large eggs
    • ¾ cup buttermilk
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 2 cups grated carrots
  • Cream Cheese Layer:
    • 8 ounces cream cheese, room temperature
    • 1 large egg yolk
    • ½ cup granulated sugar
    • 2 teaspoons vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  • In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  • In another bowl, beat the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the grated carrots.
  • For the cream cheese layer, beat the cream cheese, egg yolk, granulated sugar, and vanilla extract until smooth.
  • Fill each muffin cup halfway with the carrot batter. Add a dollop of the cream cheese mixture, then cover with more carrot batter.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Ensure the cream cheese is at room temperature for a smooth mixture.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Find it online: https://elianarecipes.com/carrot-cake-muffins-recipe/