Carrot Cake Muffins with Cream Cheese Filling

Celebrate Springtime at breakfast, snack time, or even during dessert with a yummy batch of Carrot Cake Muffins with Cream Cheese Filling! These scrumptious Carrot Cake Muffins with Cream Cheese Filling are moist sweet treats that you can enjoy any time of day! All of the items needed are probably already in your pantry, like flour, sugar, oil, spices, and eggs, so grab some cream cheese and carrots and you’re all set to bake some amazing muffins. Sweets for Breakfast Who doesn’t love baked goods for breakfast? They’re so warm with a balanced sweetness that is perfect first thing in the morning. And in the afternoon. And of course for dessert! My kids love when I get into Spring cooking, it is so much lighter than winter cooking when I’m adding everything but the kitchen sink in hopes of surviving the cold snaps. These Carrot Cake Muffins with Cream Cheese Filling are like a beacon that warmer weather is on its way and we should celebrate in our favorite way- with food! We love how simple these are to make and I especially love eating them for breakfast without a shred of guilt! Other Recipes to Serve with Carrot Cake Muffins with Cream Cheese Filling Filling: One package of cream cheese and granulated sugar is all you need. From the Pantry: You will need flour, both white and brown sugar, vegetable oil, salt, baking powder, and baking soda. The recipe also requires water. Spices: All you need is cinnamon and ginger. Vegetables: Purchase two medium-large carrots or enough to have one cup of grated carrot. How to Make Carrot Cake Muffins with Cream Cheese Filling STEP ONE: In a medium bowl, warm the cream cheese in the microwave. Once it is softened, stir in the white sugar until the filling is well mixed. Set the filling aside and begin making the muffins. STEP TWO: Preheat the oven to 400 degrees F. In a large bowl, whisk together the dry ingredients- the flour, both white and brown sugar, baking powder, baking soda, salt, and spices and set that aside for now. STEP THREE: In a small mixing bowl, whisk together the wet ingredients- eggs, water, and vegetable oil. When they are well mixed, combine the wet ingredients with the dry ingredients and stir. Fold in the grated carrots. STEP FOUR: Grease a muffin tin or place paper liners in each cup. Spoon about 2 tablespoons of the mix to the bottom of each muffin cup and then add a little more than one tablespoon of filling to each muffin cup. Finish by adding enough mix to the muffin cups to cover the filling. If you’d like, you can add sparkling white sugar to the tops of the muffins. STEP FIVE: Bake the muffins for 17 to 20 minutes, or until a toothpick, inserted into the top (not through the filling) comes out clean. Let the muffins cool for 30 minutes on a wire rack to let the filling firm up before enjoying. Tips for Success Do I need to refrigerate the Carrot Cake Muffins with Cream Cheese Filling? If you want them to last more than a day or two, refrigerate the muffins in an airtight container. If you’d like to freeze them to enjoy them at a later date, cool the muffins in the refrigerator for about an hour and then place them in an airtight container and freeze. When frozen, the muffins will be good for up to three months and when you’re ready to have one, simply thaw in the refrigerator overnight. Can I add more to the muffins? If you’d like to add some fruit or nuts to your muffins then go for it! If you’re adding raisins or pecans, add about 1/2 cup. If you’d like to add pineapple, replace an equal amount of carrot with pineapple. Since they both have a lot of moisture you don’t want to add too much and have your muffins fall apart. For Even More Carrot Cake In Your Life: *This post was originally posted on 03/30/2013. Carrot Cake Muffins with Cream Cheese Filling Celebrate Springtime at breakfast, snack time, or even during dessert with a yummy batch of Carrot Cake Muffins with Cream Cheese Filling! Cream Cheese FillingCarrot Cake MuffinsPreheat your oven to 400 degrees F. Cupcake cake liners to line the cups of a muffin tin. Grease the inside of the liners with non-stick cooking spray.Place cream cheese in a microwave-safe bowl and heat on low power for 40 seconds until softened. Beat in 1/4 cup sugar until smooth. Set aside the filling while you make the muffin batter.Whisk together the flour, sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt in a large mixing bowl. Set aside.Whisk the eggs, water, and vegetable oil together in a small mixing bowl. Pour the wet ingredients into the dry ingredients and mix until evenly combined.Add the grated carrots and fold them into the muffin batter.Add about 1 1/2 tablespoons of muffin batter in each muffin cup and spread it out to cover the bottom. Drop 1 heaping tablespoon of cream cheese filling on top of the muffin batter. Cover the cream cheese filling with enough muffin batter so that muffin cups are full.Sprinkle raw sugar on top of each muffin, if desired.Bake for 16-20 minutes until a toothpick inserted in the top of a muffin comes out clean and the tops feel firm to the touch.Remove the muffins from the oven, and immediately transfer them to a wire rack. Cool for at least 30 minutes to give the filling time to set up. Serve warm or at room temperature.Serving: 1muffin | Calories: 287kcal | Carbohydrates: 37g | Protein: 5g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 251mg | Potassium: 156mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2082IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg Tried this recipe?Snap a pic and upload to your pin and let me know what you thought! 5 Time Saving Secrets How to Get Dinner on the Table … FAST SUCCESS! Watch your inbox for your free guide. There was an error submitting your subscription. Please try again. We use this field to detect spam bots. If you fill this in, you will be marked as a spammer.