Carrot Cake Muffins with Cream Cheese Filling
Love Carrot Cake? Then you'll love these Carrot Cake Cream Cheese Muffins! Soft, fluffy, moist muffins that are perfectly spiced and include a sweet cheesecake filling in the center.
Servings: 12
Calories: 221kcal
Ingredients
Muffins
- 1 1/2 cup flour all purpose
- 1/4 cup sugar
- 1 1/2 teaspoon cinnamon
- 1 tsp baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/3 cup buttermilk
- 2 eggs
- 2 teaspoon vanilla extract
- 1 1/2 cups carrots grated, fresh
Cream Cheese Filling
- 8 oz cream cheese
- 1/3 cup sugar
- 1 teaspoon vanilla extract
Instructions
Muffins
- Preheat oven to 400 degrees F and line a muffin pan with liners (or grease).
- In a medium mixing bowl, combine the flour, white sugar, cinnamon, baking powder/soda, salt, and spices.
- In a separate bowl, combine the oil, brown sugar, buttermilk, eggs, and vanilla. Stir until just combined.
- Combine the flour mixture with the wet mixture and stir. Fold in the carrots.
Cream Cheese Filling
- Combine all ingredients using a hand mixer until smooth.
Assemble
- Pour muffin batter into each prepared muffin tin about 1/2 filled.
- Add a scoop of cream cheese mixture followed by additional batter to fill the cup.
- Continue until all 12 muffins are filled.
- Place pan into oven and bake for about 20 minutes. Remove and allow to cool slightly before eating!
Nutrition
Serving: 1muffin | Calories: 221kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 47mg | Sodium: 269mg | Potassium: 128mg | Fiber: 1g | Sugar: 21g | Vitamin A: 2978IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg
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