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Carrot cake muffin baked with cream cheese in the center
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Cream Cheese Carrot Cake Muffins

A crunchy edge with a soft cheesecake center makes these Cream Cheese Carrot Cake Muffins irresistible!
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Keyword Cream Cheese Carrot Cake Muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 305kcal
Author Jennifer Osterholt

Equipment

Ingredients

Muffins

  • 1 cup grated carrots
  • 1 egg
  • 1/2 cup vegetable oil
  • 1 3/4 cup all-purpose flour
  • 1 cup sugar
  • 1 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon allspice
  • 1/8 teaspoon cloves
  • 1/8 teaspoon nutmeg

Filling

  • 8 ounces cream cheese softened
  • 1 egg
  • 1/4 cup sugar

Instructions

  • Mix flour, sugar, baking soda, salt and spices in a small bowl.
  • Gently stir together carrots, 1 egg and oil. Then slowly add dry ingredients.
  • Fill muffin tins half full with batter. Using a spoon make wells in the center and spoon in filling. Bake at 350°F for 20 - 25 minutes.

Nutrition

Calories: 305kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 290mg | Potassium: 91mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2076IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg