Cream Cheese Filled Carrot Cake Muffins: The divine flavors of a traditional carrot cake are transformed into a portable breakfast or snack!
These gems are actually Carrot Cake Cupcakes since I created them from my favorite carrot cake recipe. But since the “frosting” is on the inside, instead of on top, I think they can be an indulgence any time of day!
Cream Cheese Filled Carrot Cake Muffins
There is nothing better than biting through a sweet tender muffin. Well, except if that tender muffin has a center of sweet cream cheese filling. As a riff on carrot cake, these splendid cream cheese filled carrot cake muffins have a surprise filling instead of a topping of cream cheese icing.
I took the tried and true carrot cake recipe from The New Basics Cookbook by Julee Rosso and Sheila Lukins and tweaked it into mini-versions that are perfectly acceptable for breakfast. Nice, huh?
I shared this muffin recipe with my unbiased taste testers one Friday morning, asking for their honest reviews. “Too much oil?” I posed. “How’s the texture?” I queried. Between bites and swallows, there was only praise.
My non-baking friend, Sally, inquired whether she could make these…”Of course,” I replied. Anyone who can read and follow directions can make these. There’s nothing complicated when it comes to mixing, spraying, and scooping.
Rave Reviews for these Carrot Cake Muffins
I promised to type up the recipe ASAP, so I could share it with you all. And I sent as many as I could home with my friends. These babies are dangerous to have in plain sight. Even tucked in my freezer, I’ve been dreaming of them all day.
I have a feeling I won’t even wait till one defrosts before I dive in! They may not win any beauty contest, but they will win first place in the muffin category and maybe even best in show. They are spectacular!!!
Update: Two of my friends made these within a week of sampling my version of a carrot cake cupcakes recipe. One doubled the filling so keep that in mind if you’d like to increase the ratio of filling to muffin batter. And most likely you’d get a few extra muffins out of the batch. She also suggested freezing the filling mounds overnight, which I quickly seconded. They will be easier to roll and hold their shape if they’re fully frozen.
What’s the Difference Between a Cupcake and a Muffin?
Cupcakes and muffins look almost the same since both are baked in identical tins, which are either called muffin tins or cupcake tins. But there are a few differences, too.
The method varies for each. To make cupcakes, the butter and sugar are creamed with a mixer to make a smooth, light batter. Then the other ingredients are added. When making muffins, the wet ingredients are only briefly beaten or mixed, then the dry ingredients are stirred in without a mixer. This process makes muffins denser than cupcakes.
Cupcakes contain more sugar and fat and often are topped with frosting. Muffins have less sugar and more additions like fruit and whole grains. Muffins can be either sweet or savory.
How Long Do You Bake Carrot Cake Muffins?
These muffins took about 30 minutes to bake. Having a frozen cream cheese ball in the center resulted in a longer cooking time than ordinary muffins. They should be domed and the tops should look dry, not moist when done.
How to Eat a Muffin
Muffins are finger food. With a stuffed muffin, though, it’s best to peel back part of the wrapper and take a bite. This prevents sticky fingers. Of course, you can always eat a muffin with a fork if that’s your preference.
More Brunch Recipes You’ll Love:
- Key Lime Pie Smoothie from Chelsea’s Messy Apron
- Lemon-Poppyseed Cornbread Mini Muffins from Foxes Love Lemons
- Chocolate-Chocolate Chip Cherry Muffins from Chocolate Moosey
- Cream Cheese Filled Pumpkin Bread
- Raspberry Mascarpone French Toast
- Lemon Blueberry Muffin Bread
- Cinnamon Bubble Roll
- Zucchini Bread Recipe
- More Brunch Recipes
This recipe was first shared in May 2014. Photos and text were updated in 2020.
- 1 1/2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup vegetable oil
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts
- 1/2 cup shredded coconut
- 1/3 cup crushed pineapple, well-drained
- 4 ounces cream cheese
- 1/4 cup sugar
- 1/4 teaspoon vanilla extract
Note: You may want to freeze filling balls overnight.
- Preheat oven to 350º. Add paper liners to 12 cup muffin tin and spray insides of papers with non-stick cooking spray. Set aside.
- Make the filling by mixing cream cheese, sugar, and vanilla with a handheld electric mixer till smooth. Scoop out scant one tablespoon rounds onto a parchment-lined pan and place in the freezer while continuing with the recipe. You will need 12; one for each cupcake.
- Whisk together flour, sugar, baking soda, salt, and cinnamon in a large bowl. Add the oil, eggs, and vanilla and mix well. Stir in carrots, walnuts, coconut, and pineapple.
- Scoop a tablespoonful or two of batter into each prepared muffin cup. Remove filling balls from the freezer and quickly shape into compact balls with your hands, if desired, and put one ball in each of the muffin cups. Divide the rest of the batter between the muffin cups. Spread batter over filling if necessary.
- Bake for 30 minutes or until the middle of the muffins look baked and the muffin pops back up when depressed slightly with the tip of a finger.
Adapted from the Silver Palate cookbook.
You may want to freeze the cream cheese filling balls overnight
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Serving Size:1 muffin
Amount Per Serving: Calories: 303Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 40mgSodium: 205mgCarbohydrates: 35gFiber: 2gSugar: 24gProtein: 3g