Description
Moist carrot cake muffins with a creamy swirl of cream cheese for a perfect balance of flavors.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 4 oz cream cheese, softened
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 375°F. Line a muffin tin with paper liners.
- In a bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, mix granulated sugar, brown sugar, oil, eggs, and vanilla. Stir in carrots.
- Combine wet and dry ingredients until just mixed.
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth.
- Spoon muffin batter into liners. Drop cream cheese mixture on top and swirl with a toothpick.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg