DISCLAIMER: THIS PAGE MAY CONTAIN AFFILIATE LINKS.
These Carrot Cake Muffins with Cream Cheese Filling are the perfect easy breakfast. Make ahead, add lots of grated carrot and warming spices, bake and then eat on the go! These are packed full of goodness, but best of all is the cream cheese filling and swirl on top. This gives the muffins an extra dab of texture and flavour!
The recipe creates a small batch: about 6 muffins. This is truly a really easy muffin recipe. It is great for children to get involved in too! The filling itself is easy to make, and is a lot like the cheesecake mix I use for brownies and other bakes where cheesecake gets mixed in! Simply combine the ingredients in a bowl, then add to the middle of the muffins whilst layering. I also add a little on top and swirl it for pretty muffins!
For any muffin recipe, we keep moisture high and stirring low for the best texture. Feel free to add fruit, nuts or chocolate chips, but I’m not convinced they need it! These will keep for a few days in an airtight container, making them a great grab and go breakfast or lunchbox snack. That said, eating them warm not long out of the oven is an unrivalled experience.
I recommend using only a wooden spoon to mix the muffin batter, and you’ll only need one bowl. I weigh everything directly into one large mixing bowl (a Pyrex one is a great choice for most baking recipes). Ensure the butter has cooled a little before adding to prevent the eggs from cooking. These muffins are slightly spiced with good amounts of carrot.
Tips for the best Carrot Cake Muffins with Cream Cheese Filling
- Moisture: These contain milk, egg, oil and melted butter for moisture. All are needed to prevent the worst sin: dry muffins.
- Mixing: Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined.
- Bake Time: Put them into the oven at a relatively high heat and LEAVE THEM ALONE. No turning, no checking, just let them do their thing until they look totally golden.
- Carrots: Use any size/variety, but you want about 200g. Grate using the larger size grater.
- Spices: I just use cinnamon, but any variety of mixed spice/cloves/ginger can all work well depending on how spicy you like your carrot cake!
- Filling: You essentially make a cheesecake type mixture. Add about 1 tbsp of the batter to the muffin liners, then a tsp of this cream cheese filling, then cover with more batter. Add a little of this filling on top to create the swirled effect!
- Nuts: Not in my recipe, but you could easily add about 100g of pecans/mixed nuts if you like!
The recipe below makes 6 muffins, but of course, feel free to double it (I use a 6 hole muffin tin – like these ones)! These Carrot Cake Muffins with Cream Cheese Filling really are great for so many occasions, but for more muffin recipes, check out these Cherry Bakewell Muffins or these Bakery Style Blueberry Muffins. For videos, check my Instagram. I also have plenty more muffin and brunch inspiration on the blog!
Carrot Cake Muffins with Cream Cheese Filling
Ingredients
- 160 g Plain Flour
- 1 tsp Baking Powder
- 110 g Granulated Sugar
- 50 g Unsalted Butter Melted
- 1 Medium Free Range Egg
- 2 tsp Vanilla Extract
- 80 ml Milk
- 35 ml Vegetable Oil
- 200 g Grated Carrot
For the Cream Cheese Filling
- 50 g Cream Cheese
- 20 g Granulated Sugar
- 30 ml Milk
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- In a large bowl, combine the dry ingredients (flour, baking powder, sugar and a pinch of salt).
- Make a well and add in the liquid ingredients (melted butter, milk, oil and egg).
- Add the grated carrots. Stir together very gently with a wooden spoon, until only just combined.
- Make the cream cheese filling by combining all ingredients in a bowl.
- Create the muffins: add 1 tablespoon of muffin batter to each muffin liner. Add 1-2tsp of the cream cheese filling, then cover with remaining muffin batter. Optional: add a little of the remaining cream cheese filling to the top of the muffins and swirl with a knife/chopstick for pretty muffins!
- Bake 15-20 mins, until golden! Let cool on a wire rack before serving (although fabulous whilst still slightly warm).
