Carrot Cake Muffins with Cream Cheese Filling
These 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!
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Servings: 6
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).