moist and delicious carrot cake muffins with cream cheese filling
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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 heaping teaspoon 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.



Recipe From: Everydaydishes