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Carrot Cake Muffins

Deliciously fluffy muffins filled with warm spices and a creamy surprise, perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Wet Ingredients
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 cup grated carrots freshly grated
  • 1/2 cup cream cheese, softened allow to soften at room temperature
Optional Toppings
  • 1/4 cup streusel topping optional for extra crunch

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the sugar, brown sugar, vegetable oil, and egg until smooth and fluffy.
  4. Stir in the grated carrots.
Mixing the Batter
  1. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  2. In each muffin cup, fill half with batter, add a spoonful of cream cheese, then cover with more batter until 2/3 full.
  3. Sprinkle with streusel topping if desired.
Baking
  1. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.