Description

These Moist Carrot Cake Muffins with Cream Cheese Topping are soft, warmly spiced, and perfect when you want an easy recipe that works for quick breakfast, brunch ideas, healthy snack moments, dessert ideas, and cozy food ideas all in one. Fresh grated carrots keep every muffin tender, while the creamy baked topping gives you that classic carrot cake flavor without making a full cake.

Ingredients

1 3/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 large eggs

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup vegetable oil

1/3 cup plain Greek yogurt or sour cream

1 teaspoon vanilla extract

1 1/2 cups finely grated carrots

1/2 cup chopped walnuts or pecans, optional

1/3 cup raisins, optional

6 ounces cream cheese, softened

1/3 cup powdered sugar

1/2 teaspoon vanilla extract for topping

1 tablespoon milk or cream

Instructions

1. Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

3. In a separate bowl, whisk the eggs, brown sugar, granulated sugar, oil, Greek yogurt or sour cream, and vanilla until smooth.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined.

5. Fold in the grated carrots, then fold in nuts or raisins if using.

6. In a small bowl, beat the softened cream cheese, powdered sugar, vanilla, and milk or cream until smooth and spoonable.

7. Divide the muffin batter evenly among the liners, filling each about three-quarters full.

8. Spoon a small amount of cream cheese topping over each muffin and gently swirl it into the top with a toothpick.

9. Bake for 20 to 24 minutes, or until the muffin portion is set and a toothpick comes out with a few moist crumbs.

10. Cool in the pan for 10 minutes, then transfer to a wire rack and let the topping settle before serving.

Notes

Use freshly grated carrots for the softest texture. Bagged shredded carrots are usually too dry and thick.

Do not overmix the batter after adding the flour. Stir just until combined so the muffins stay tender.

Store the muffins in the refrigerator because of the cream cheese topping, then bring them to room temperature before serving.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 285
Sugar: 18 g
Sodium: 210 mg
Fat: 16 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 50 mg

Keywords: carrot cake muffins, moist carrot muffins, cream cheese muffins, easy breakfast, brunch ideas, snack muffins