These carrot cake muffins with cream cheese frosting filling are absolutely to-die-for, and always a hit with family and friends!
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Pin ItWhenever I am looking for something decadent and indulgent, I make one of these: Carrot Cake Cookies, Carrot Cake Cupcakes, Carrot Cake with Cream Cheese Frosting
However, whenever I want something that feels more wholesome, and am craving carrot cake, I either make my famous carrot cake zucchini bread or these carrot cake muffins.
Cake Recipes
Carrot Cake Cupcakes
Cookie Recipes
Carrot Cake Cookies
Cake Recipes
Carrot Cake
Zucchini Recipes
Carrot Cake Zucchini Bread
How to Make Carrot Cake Muffins
- Make the Muffin Batter. Whisk dry ingredients in one bowl. In another, mix oil, sugars, eggs, and vanilla. Combine, then fold in carrots and walnuts.
- Make the Cream Cheese Filling. Beat cream cheese, egg yolk, sugar, and vanilla until smooth.
- Fill the Muffins and Bake. Fill muffin cups with carrot batter, add cream cheese filling in the center, then cover with more batter. Bake at 350°F for 22–25 minutes until golden. Cool before serving.
(View more: Muffin Recipes)
Storage and Freezing Instructions
To Store: Keep cooled muffins in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.
To Freeze: Wrap cooled muffins tightly in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or warm in the microwave before serving.
More Good Muffin Recipes
Carrot Cake Muffins
Ingredients
For the carrot cake muffins:
- 1¼ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¾ tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¾ cup vegetable oil
- ½ cup granulated sugar
- ⅓ cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped walnuts
- 2 cups grated carrots
For the filling:
- 8 oz cream cheese, room temperature
- 1 large egg yolk
- ½ cup granulated sugar
- 2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- In a large bowl, whisk together vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
- Stir in the dry ingredients until just combined, then fold in the grated carrots and chopped walnuts.
- In a separate bowl, beat cream cheese, egg yolk, sugar, and vanilla until smooth.
- Spoon about 2 tablespoons of the carrot batter into each muffin cup.
- Add 1 tablespoon of the cream cheese filling in the center of each cup, on top of the batter.
- Cover with more carrot batter until the cups are nearly full.
- Bake for 22–25 minutes, until the tops are golden and a toothpick inserted near the edge comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
