Carrot Cream Cheese Muffins

Carrot Cream Cheese Muffins

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This recipe for carrot cake muffins is my absolute favorite! These easy and delicious muffins are very moist and stuffed with a cream cheese filling!

I love carrot cake! I always feel less guilty about eating a big slice of carrot cake since it has veggies in it. That practically makes it health food and good enough for breakfast right? Maybe not. But still any way I can sneak in some more veggies in my kid’s diet I’m game. But I’m also kind of picky about my carrot cake. It needs to be moist. As much as I hate that word, it’s the only one that comes to mind to describe it. It has to be sweet, but not too sweet. It can’t have raisins in it. I can not stress that enough! Raisins simply do not belong in cake or cookies and I’m not changing my mind about that! Also the frosting has to be cream cheese based! It’s the only way to go.

So this recipe is everything I love about carrot cake in one perfect carrot muffin! And you can definitely eat one for breakfast with your cup of coffee!

How to freeze carrot muffins?

These carrot cake muffins can be frozen! Place muffins on a baking sheet and freeze for an hour. Then place in a large freezer zip lock bag and freeze for up to 3 months!

How to make mini muffins?

You will follow the same directions as below but you need to add less batter to your muffin cups! Add 2 tsp of muffin batter first, then small dollop of cream cheese and then about 1 tsp more of muffin batter. Bake for 13-15 minutes. You can also freeze mini muffins the same way as instructions above!

What kind of oil to use in carrot cake muffins?

So in this recipe I used canola oil. You can substitute vegetable oil or melted butter. If you choose coconut oil, they might be a little more greasy so I would stick to either canola or vegetable oil instead.

moist and delicious carrot cake muffins with cream cheese filling
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5 from 33 votes

Carrot Cream Cheese Muffins

Moist, easy and delicious these carrot muffins are stuffed with cream cheese filling!
Course Breakfast
Cuisine American
Keyword carrot cake muffins, carrot muffins, cream cheese filled muffins, recipe for carrot muffins
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 12


For Muffins:

  • 1 cup granulated sugar
  • 2/3 cup canola oil (or vegetable)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 lb grated carrots (1 1/2 to 2 cups)
  • 3/4 tsp salt
  • 1 1/4 tsp cinnamon
  • 1 1/4 cup all purpose flour
  • 1 tsp baking soda

Cream Cheese Filling:

  • 8 oz cream cheese softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 pinch salt


For muffins:

  • Preheat oven to 350F. Line a muffin tin with paper liners.
  • In a large bowl, combine sugar and oil. Add in eggs and vanilla extract and whisk to combine. Stir in carrots. Add in salt, flour, baking soda and cinnamon and stir to combine.

For cream cheese filling:

  • In a large bowl with a hand held mixer (or bowl of your electric mixer) beat together cream cheese, sugar, vanilla and salt until fluffy.
  • Spoon 2 tbsp of carrot cake batter in each paper liner. Top with a tablespoon of cream cheese filling. Then top with remaining muffin batter until each cup is 3/4 of the way full.
  • Bake in preheated oven for 16-20 minutes or until a toothpick inserted in the cake part of the muffins (slightly off center) comes out clean. Let cool completely before enjoying.



OPTIONAL: These have a Mild spice flavor and are perfect for kids! If you like more spice in your muffins add 2 tsp total cinnamon and 1 tsp nutmeg! That will give you a good kick of spice flavor.
Cream Cheese Filling: This makes a lot of filling! I like to fill up my muffins with the cream cheese filling and then my kids help clean up any leftover, but you can also easily cut the cream cheese in half to have no waste. 
Freezer: These carrot cake muffins can be frozen! Place muffins on a baking sheet and freeze for an hour. Then place in a large freezer zip lock bag and freeze for up to 3 months!
Recipe From: Everydaydishes

For other breakfast muffins check out my favorite banana muffins

37 thoughts on “Carrot Cream Cheese Muffins”

  1. Hi Jess sorry you didn’t love this recipe as much as we do! You can definitely add some nutmeg and extra cinnamon if you like more spice! We love the cream cheese filling so I always use the full amount in the muffins.

  2. 5 stars
    Do you have to store these in the fridge because of the cream cheese or can they keep on the countertop? Thanks!
    I made these yesterday and absolutely love them, so easy and delicious

  3. 5 stars
    Perfectly delicious. I love that the cream cheese is hiding inside the muffin instead of spread on top. Less messy and easier to store, and a nice surprise when you bite into it.

  4. 5 stars
    This recipe was absolutely incredible. I made it for the first time yesterday and within 24 hours it was completely wiped out by everyone at home and all my neighbours. Everyone is begging me to make this again. Thanks for sharing it with us. The modifications I made to the recipe was increasing the cinnamon and adding a half cup of chopped walnuts. Absolutely delicious 😋

  5. 5 stars

    5 stars
    Hi again! Any suggestion on how to reheat the cream cheese filled carrot muffins? I noticed that they tend to be a little bit hard and not that moist anymore after i place them in the fridge overnight. Thank you in advance for your response!

  6. Found your recipe on google and tried these..they were so yummy! Definitely gonna reccomend and attempt more of your recipes!

  7. 5 stars
    Looks delicious. Can’t wait to try. I agree with you on the raisins! Even in oatmeal raisin cookies I replace the raisins with dried cranberries.

  8. These are fantastic !

    I made 1 and a half of the muffin recipe and kept the cream cheese as listed. Worked out great. I did end up with extra batter so I put in some chopped pecans for the 3 extra muffins that didn’t have the cream cheese. Those were really good too!

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