Carrot Cake Muffins

Carrot Cake Muffins

from twopeasandtheirpod.com
35 min

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!

Ingredients

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

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    In a large bowl, whisk together flour, granulated sugar, cinnamon, baking powder, baking soda, salt, ginger, nutmeg, and cloves.

  4. 4

    In a medium bowl, combine the oil, brown sugar, buttermilk, eggs, and vanilla. Stir until smooth.

  5. 5

    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.

  6. 6

    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.

  7. 7

    Bake until muffins are golden and the tops spring back when gently touched, 18 to 23 minutes. Let cool and enjoy!