Description
Delightfully moist and flavorful carrot cake muffins with a luscious cream cheese filling and a sweet turbinado sugar topping. These muffins perfectly balance warm spices, fresh grated carrots, and a creamy surprise in every bite, making them an ideal treat for breakfast or snack time.
Ingredients
Cream Cheese Filling
- 8 tablespoons cream cheese, at room temperature
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
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 and prepare the muffin tin. Preheat your oven to 400°F (204°C). Line a muffin tin with paper liners or grease the cups with butter or nonstick cooking spray to prevent sticking and set aside.
- Make the cream cheese filling. Using a hand mixer or stand mixer, beat the cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Place the filling in the refrigerator to chill while preparing the muffin batter.
- Combine dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cinnamon, baking powder, baking soda, salt, ground ginger, nutmeg, and cloves to evenly distribute the spices and leavening agents.
- Mix wet ingredients. In a medium bowl, combine the melted coconut or vegetable oil, packed brown sugar, buttermilk, eggs, and vanilla extract. Stir the mixture until smooth and well blended.
- Combine wet and dry mixtures. Pour the wet ingredients into the bowl with the dry ingredients and mix gently until just combined. It's fine if a few streaks of flour remain. Avoid over mixing to keep the muffins tender.
- Fold in carrots and raisins. Gently fold the freshly grated carrots and optional raisins into the batter without over stirring to maintain a light texture.
- Assemble the muffins. Spoon about 2 tablespoons of batter into each muffin cup. Add a generous spoonful of the cream cheese filling on top of the batter in each cup, then cover with the remaining batter to fill about three-quarters full. Sprinkle the tops with turbinado sugar for a sweet, crunchy finish.
- Bake the muffins. Place the muffin tin in the preheated oven and bake for 18 to 23 minutes, or until the muffins are golden brown and spring back lightly when touched.
- Cool and serve. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for a delicious treat.
Notes
- The cream cheese filling must be chilled before assembling to prevent it from melting into the batter while baking.
- Do not over mix the muffin batter to avoid dense muffins.
- Using freshly grated carrots adds moisture and texture; pre-shredded carrots may contain added moisture which can affect muffin consistency.
- Raisins are optional but add a sweet burst of flavor and texture.
- Substitute buttermilk with milk mixed with a teaspoon of lemon juice or vinegar if needed.
- Make sure eggs and buttermilk are at room temperature to ensure even mixing and better texture.
- Turbinado sugar on top creates a delightful crunchy topping after baking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
