Cream Cheese Stuffed Carrot Muffins

These cream cheese stuffed carrot muffins make the best carrot muffins. A flavourful, moist carrot muffin with a sweet cream cheese filling in the middle.

This easy recipe is easy to make and so delicious!

WHY YOU’LL LOVE THEM

They use simple ingredients. These cookies use basic baking ingredients that you probably already have in your cupboard.

Perfect texture. These muffins are moist and soft.

Cream Cheese filling. The cream cheese filling goes perfectly with the carrot muffins, its like a mini carrot cake.

Tastes amazing. The best tasting carrot muffins!

INGREDIENTS

• Carrots- The recipe use finely grated carrots, best done with a fine cheese grater.
• Vegetable oil
• Sugar- Both brown and white sugar are used in the recipe.
• Eggs- Recipe use two large eggs at room temperature.
• Flour- All purpose flour works best.
• Baking powder
• Baking soda
• Ground cinnamon- The recipe uses a small amount of cinnamon, it's not overpowering in taste.
• Salt
• Cream cheese- Use full fat cream cheese.
• Vanilla extract

STEP BY STEP INSTRUCTIONS

Cream Cheese Filling

Using a stand mixer or electric mixer, cream together cream cheese, sugar, and vanilla extract until smooth.

Line a small baking tray with parchment paper. Scoop out 12 equal sized portions of the cream cheese filling (about 1 tbsp each) on to the lined tray.

Place tray in the freezer to stiffen up the cream cheese filling. They should be ready to use once the rest of the muffins are done.

Muffin Batter

Start by preheating the oven to 425F and line muffin pan with 10 liners.

Wash, peel, and grate your carrots. Set aside. I like to use a fine cheese grater but if you want large carrot pieces you could use a regular sized grater. In a medium sized bowl whisk together flour, baking soda, baking powder, and cinnamon. Set aside.

In a large bowl whisk vegetable oil and sugars together until well combined.

Whisk in the eggs.

Add in the grated carrots. Mix until combined.

Add in the dry ingredients. Fold into the wet using a rubber spatula. It's important to mix just till no flour streaks remain, over mixing leads to dry muffins.

Fill muffin liners 1/3 full with the muffin batter.

Next, take out the chilled cream cheese filling. Add one cream cheese ball into each muffin tin, pressing them down gently.

Continue to fill the muffin tins with the remaining muffin batter until each muffin till is full.

Bake at 425F for 5 minutes. Then lower over temperature to 350F and continue baking for 15 minutes or until a toothpick inserted in the centre comes out clean.

Let muffins cool in the pan for a few minutes before moving to cool fully.

FREQUENTLY ASKED QUESTIONS

STORING THE MUFFINS

These muffins are best the day they are made, after the crunchy muffin top softens. Store them at room temperature in an airtight container. They keep for 4 days after baking.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

DO I NEED TO BRING MY EGGS TO ROOM TEMPERATURE?

Yes you do. Room temperature ingredients break down easier in the batter. This means less mixing, which gives you a fluffy moist muffin. If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.

If you make these bakery style carrot muffins please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

YOU MIGHT ALSO LOVE

• Bakery Style Banana Muffins
• Carrot Cake Loaf with Cream Cheese Frosting
• Bakery Style Carrot Muffins
• Red Velvet Banana Muffins
• Oatmeal Banana Muffins with Streusel Topping

Cream Cheese Stuffed Carrot Muffins

Jessie M

These cream cheese stuffed carrot muffins make the best carrot muffins. A flavourful, moist carrot muffin with a sweet cream cheese filling in the middle. This easy recipe is easy to make and so delicious!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Course Breakfast, dessert, Snack

Cuisine American, Canadian

Servings 12 muffins

Equipment

• muffin pan
• muffin liners
• fine grater

Ingredients

  

Cream Cheese Filling

• 6 oz cream cheese full fat
• 2 tbsp white sugar
• 1/2 tsp vanilla extract

Carrot Muffins

• 2 C finely grated carrots
• 1/2 C vegetable oil
• 3/4 C white sugar
• 1/2 C brown sugar
• 2 large eggs at room temperature
• 2 C all purpose flour spooned and levelled*
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

 

Cream Cheese Filling

• Using a stand mixer or electric mixer, cream together cream cheese, sugar, and vanilla extract until smooth.
  6 oz cream cheese, 2 tbsp white sugar, 1/2 tsp vanilla extract
• Line a small baking tray with parchment paper. Scoop out 12 equal sized portions of the cream cheese filling (about 1 tbsp each) on to the lined tray.
• Place tray in the freezer to stiffen up the cream cheese filling. They should be ready to use once the rest of the muffins are done.

Muffin Batter

• Preheat oven to 425 F and add 12 lines to your muffin pan.
• Wash, peel, and grate your carrots. Set aside.
  2 C finely grated carrots
• In a medium sized bowl whisk together flour, baking soda, baking powder, and cinnamon. Set aside.
  2 C all purpose flour, 2 tsp baking powder, 1 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp salt
• In a large bowl whisk vegetable oil and sugars together until well combined.
  1/2 C vegetable oil, 3/4 C white sugar, 1/2 C brown sugar
• Whisk in the eggs.
  2 large eggs
• Mix in the grated carrots.
  2 C finely grated carrots
• Add in the dry ingredients. Fold into the wet using a rubber spatula. It's important to mix just till no flour streaks remain, over mixing leads to dry muffins.
• Fill muffin liners 1/3 full with the muffin batter.
• Next, take out the chilled cream cheese filling. Add one cream cheese ball into each muffin tin, pressing them down gently.
• Continue to fill the muffin tins with the remaining muffin batter until each muffin till is full.
• Bake at 425F for 5 minutes. Then lower over temperature to 350F and continue baking for 15 minutes or until a toothpick inserted in the centre comes out clean.
• Let muffins cool in the pan for a few minutes before moving to cool fully.

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scrape with knife. Scooping the measuring cup directly into your flour cause the flour to compress and getting more flour than the recipe calls for.

Keyword carrot muffins, Cream cheese, cream cheese stuffed carrot muffins, muffins