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4.52 from 79 votes

Carrot Cake Muffins

Recipe from Two Peas and Their Pod

Carrot Cake Muffins packed with carrots, spices, raisins, and a surprise cream cheese filling are a favorite breakfast treat! Everyone loves these deliciously moist muffins!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: carrot cake, muffins
Servings: 12 muffins
Calories: 286kcal

Ingredients

For the cream cheese filling:

  • 8 tablespoons cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

For the muffins:

  • 1 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1/2 cup melted coconut oil or vegetable oil
  • 1/2 cup packed brown sugar
  • 1/3 cup buttermilk, at room temperature
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/2 cups freshly grated carrots, about 3 medium carrots
  • 1/3 cup raisins, optional
  • 2 tablespoons turbinado sugar, for sprinkling on muffins

Instructions

  • Preheat the oven to 400 degrees F. Line a muffin tin with paper liners or grease the cups with butter or nonstick cooking spray. Set aside.
  • First, make the cream cheese filling. With a hand mixer or stand mixer, beat the cream cheese, sugar, and vanilla extract together until smooth. Place in the fridge while you make the muffins.
  • In a large bowl, whisk together flour, granulated sugar, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves.
  • In a medium bowl, combine the oil, brown sugar, buttermilk, eggs, and vanilla. Stir until smooth.
  • Pour the liquid ingredients over the dry ingredients and mix until just combine. Don’t over mix, it is ok if there are still a few flour streaks. Gently fold in the shredded carrots and raisins being careful to not over mix.
  • Fill each muffin cup with about 2 tablespoons of batter. Add a heaping spoonful of the cream cheese filling to each muffin. Top the muffins evenly with the remaining batter, about ¾ way full. Sprinkle the tops with turbinado sugar.
  • Bake until muffins are golden and the tops spring back when gently touched, 18 to 23 minutes. Let cool and enjoy!

Nutrition

Calories: 286kcal | Carbohydrates: 39g | Protein: 4g | Fat: 14g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 207mg | Potassium: 184mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2854IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg