You’ll love these carrot cake muffins with cream cheese filling that are deliciously soft and moist. Cream cheese filling makes these carrot muffins refreshing. Perfect as a spring breakfast or snack.
These carrot cream cheese muffins are adapted from my carrot cake loaf and strawberry cream cheese muffins. It is perfectly spiced, very moist and so easy to make.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Carrots–I use almost 2 cups of shredded carrots which make these muffins very moist.
- All-purpose flour– It gives structure.
- Baking powder– It works as a leavener
- Spices-I use cinnamon, ginger and nutmeg.
- Salt– It brings the flavors out but if you omit salt, you can leave it out.
- Vanilla– I use pure vanilla extract both in the batter and in the cream cheese filling.
- Granulated Sugar– I use it both in the batter and in the cream cheese filling.
- Eggs-They give structure.
- Olive oil-It gives moisture.
- Walnuts– I use both in the batter and also I top the muffins.
- Cream cheese-I use block style cream cheese for the filling.
Step by step instructions
First I roughly chop the walnuts. I use walnuts both in the batter and on top.
I chop the ones that I use on top as big and also very small pieces(the ones on the right side in the photo). I want it to look like crumbles.
Then I peel and grate the carrots.
Next, I place the cream cheese, sugar and vanilla extract in a medium bowl and stir by pressing with a spoon.
After that, I combine the flour, baking powder, cinnamon, nutmeg, ginger and salt in a large bowl with a whisk.
I mix the eggs and sugar in a medium bowl until just combined. Once combined I mix in the olive oil and vanilla extract.
Then I pour the wet mixture over the flour mixture. First I use a whisk and then continue with a spatula. The batter may seem thick at this point. You don’t have to mix it until completely combined.
When you add the carrots, you’ll notice that the mixture combines easily. Once combined, I mix in the walnuts.
I start assembling.
I set aside 6 tablespoons of batter.
Then I fill each muffin case with just a little more than 2 tablespoons of batter.
Using a spoon, I try to make a hole in the middle. The batter is not thick so when I try to create a hole, it comes to its old position fast. Don’t expect an evident hole.
So instead of trying to create holes for each 12 muffin cases, first I create a hole and then add a heaping 2 teaspoons of cream cheese filling into the middle. With the spoon, I lightly press to the filling.
Then I repeat this step to the other muffin cases; creating a hole and filling it with cream cheese filling.
In the next step, I use the batter that I set aside.
I add ½ tablespoon of batter on top of the cream cheese filling. Once I finish adding to each case, I spread the batter with a spoon.
So now what we see is only the batter. I sprinkle the walnut pieces on top.
I bake for 22 minutes or until the top is golden brown and a toothpick inserted from the sides comes out clean (there is a cream cheese filling in the middle and that part can be wet so I try to make the test from the sides to the middle bottom).
After I remove the pan from the oven, I let the muffins stay there for 10 minutes. Then I gently remove the muffins from the pan and let them cool for at least 25 minutes on a wire rack.
Enjoy!
You can store completely cooled muffins in the fridge in an airtight container for up to 4 days or in the freezer for up to 3 months.
Other Spring Recipes You May Enjoy!
- Lemon Loaf Recipe
- Strawberry Crumble Cake
- Lemon Poppy Seed Muffins
- Strawberry Lemon Muffins
- Banana Carrot Muffins
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Carrot Cake Muffins with Cream Cheese Filling
Ingredients
Cream Cheese Filling
- 170 grams(6 oz) cream cheese, block style, softened
- 30 grams (2 tablespoons) granulated sugar
- ½ teaspoon vanilla extract
Muffin Batter
- 190 grams (1 cup and 5 tablespoons) all-purpose flour dip and sweep
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon salt, optional
- 2 and ½ teaspoons baking powder
- 2 large eggs, room temperature
- 155 grams(¾ cup) granulated sugar
- 110 grams (½ cup) olive oil
- 1 teaspoon vanilla extract
- 190 grams (1 and ⅔ cups) grated carrots
- 60 grams (½ cup) walnuts, roughly cut into small pieces, to use in the batter
- 60 grams (½ cup) walnuts, roughly chopped into very small and small pieces, to use on top of the batter
Instructions
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into a regular size 12 cup-cupcake/muffin pan and set aside.
Cream Cheese Filling
- Place the cream cheese, sugar and vanilla extract in a medium bowl and using a spoon press the mixture until completely combined. Set aside the bowl.
Muffin Batter
- Roughly chop half of the walnuts into small pieces with a sharp knife, and the other half into small and very small pieces to use on top of the muffins to give the crumble effect.
- Peel and grate the carrots.
- Place the flour, cinnamon, ginger, nutmeg, baking powder (and salt if using) into a medium bowl and mix. Set aside.
- Mix the sugar and eggs in a medium bowl with a whisk until just combined for almost 30 seconds or so.
- Mix in the olive oil and vanilla extract, stir with a whisk until just combined.
- Stir in the flour mixture in 2 batches. You can use a whisk in the first batch but then continue with a spatula to mix easily. There can be some visible flour left, that's fine. They'll go in the next step.
- Add the grated carrots and stir with a spatula. Mix in the walnuts.
Assemble
- Set aside 6 tablespoons of the muffin batter.
- Divide the batter among 12 muffin cases. It is just a little more than 2 tablespoons of batter per case.
- Make a hole in the middle of the batter by using a spoon. As the batter is not too thick, don't expect to make an evident hole. Instead of trying to create holes for each 12 muffin cases, first create a hole and then add a heaping 2 teaspoons of cream cheese filling into the middle. With the spoon, lightly press to the filling. Then repeat this step for the other muffin cases.
- Use the muffin batter you set aside: Add ½ tablespoon of batter on top of each cream cheese mixture and spread it with a spoon.
- Sprinkle the walnuts on top.
- Bake for 22 minutes or until the top is golden brown and the toothpick inserted from the sides comes out clean. As there is a cream cheese filling in the middle and that part can be wet, try to make the test from the sides to the middle bottom.
- Let the muffins stay in the pan for 10 minutes. After 10 minutes, gently remove the muffins from the pan and let them cool for at least 25 minutes on a wire rack.
Melissa and Riley
These wonderful muffins were just as the recipe describes and more 🙂 We loved the taste and the ease of making them! Thank you so much for sharing, our family appreciates your time and efforts!!
Meymi
Hi Melissa and Riley, Thank you so much for your lovely comment! I’m thrilled to hear you all enjoyed this recipe!