Carrot Muffins with Cream Cheese Filling

These moist, sweet, and satisfying muffins take my whole family to our happy place. They are great stand-ins for cookies; in some ways they’re even more enjoyable!

This recipe was inspired by one from Nook & Pantry – a very yummy looking blog.

For the muffins:

1/2 cup all-purpose flour
1/2 cup white whole wheat flour (or all-purpose)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground nutmeg
2 eggs, beaten
1/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup canola oil
1 cup finely shredded carrot
1/4 cup raisins, chopped

For the filling:

4 ounces cream cheese, softened
1 large egg yolk
3 tablespoons sugar
1/2 teaspoon vanilla

Preheat oven to 350 degrees Fahrenheit

In a small bowl, make the filling by mixing together the cream cheese, egg yolk, sugar, and vanilla until smooth. Set aside.

In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.

In a large bowl, mix together the eggs, sugar, brown sugar, and oil. Stir in the flour mixture until combined. Then add the carrot and raisins. Stir to incorporate.

 Spoon the muffin batter into a well-greased mini muffin pan, filling each cup only half way. Then place one teaspoon of the filling in each cup. Cover the filling with the remaining muffin batter.

Bake for 13-15 minutes or until a toothpick inserted into the center of the largest muffin comes out clean. Cool the muffins in the pan for 5-10 minutes before gently moving them to a cooling rack. Serve. Store in an airtight container for up to 48 hours or freeze in an airtight container in a single layer.

Yield: 24 mini muffins
Prep-time: 30 minutes
Bake time: 13 minutes


Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

13 thoughts on “Carrot Muffins with Cream Cheese Filling”

  1. These are in the oven as I type! They smell delicious and were so easy to make. Does anyone have conversion rates for making them in regular size muffin cups? I’m wondering about oven temp, cooking time, number of reg size muffins.

  2. If you are using regular muffin pans, keep the temperature the same (350), but bake for 5 to 10 minutes longer. I’d venture a guess that this recipe would make approximately 8-9 regular-sized muffins.
    I hope your family loves them as much as mine did. I’ve got to make these again very soon.

  3. Wow, these muffins are amazing – so moist and not too sweet…just perfect. I didn’t have a mini muffin tin so I used a cupcake pan that makes 12 cupcakes (is that the same thing as a regular muffin pan?). The batter filled up all the cupcakes 2/3 of the way. I baked them at 350 for 19 min and they came out perfectly. I am already plotting another trip to the grocery store to buy more carrots so I can make them again!
    The only thing I will do differently is to use paper muffin cups because I had a hard time getting them out of the pan whole.

  4. Yeah, muffins cups are probably a good idea with these. I never use them anymore so I didn’t think of it. I’d venture a guess that the muffins would need to cool completely before you could peel the muffin cups away w/o tearing the muffin to bits.

  5. Hello I want to try this muffins Could you please tell me the nutrition facts.. I would like to know the carb count. Thank you

  6. Made these today with my preschooler, but substituted 1 cup canned pumpkin for the carrots and eliminated the raisins. All devoured them – baby, preschooler, mama, daddy. Delicious-ness!

    Question: how do you measure freshly ground nutmeg? I use a little mini grater to grate mine but nothing by my eyeballs to measure it, which aren’t very reliable.

    1. I admit I eyeball it too. I think nutmeg isn’t that powerful so it’s not a big deal if there’s a little variation. I have a nutmeg grinder that I love.

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