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Moist Carrot Cake Muffins with Cream Cheese Swirl

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These moist carrot cake muffins feature a tangy cream cheese swirl and warm spices, perfect for breakfast, snacks, or dessert. They are quick, easy, and made with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 2 large eggs, room temperature
  • ½ cup (100g) granulated sugar
  • ½ cup (110g) brown sugar, packed
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (150g) finely grated carrots (about 3 medium carrots)
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • ⅓ cup (65g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
  2. Grate the carrots finely using a box grater or food processor; set aside.
  3. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. In a large bowl, beat the eggs, granulated sugar, and brown sugar until pale and slightly fluffy, about 2-3 minutes.
  5. Add the oil and vanilla extract to the egg mixture, beating until combined.
  6. Fold in the grated carrots and nuts (if using) gently with a spatula.
  7. Gradually add the dry ingredients to the wet mixture, folding carefully until just combined.
  8. Prepare the cream cheese swirl by beating the softened cream cheese, ⅓ cup sugar, egg yolk, and 1 teaspoon vanilla extract until smooth and creamy.
  9. Fill each muffin cup halfway with carrot batter, then dollop about 1 tablespoon of the cream cheese mixture on top. Use a toothpick or knife to gently swirl the cream cheese into the batter.
  10. Top off with remaining carrot batter, filling each cup about ⅔ full. Smooth the tops lightly with a spoon.
  11. Bake for 20-25 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  12. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use room temperature eggs and cream cheese for best texture. Grate carrots finely to keep muffins moist. Avoid overmixing the batter to prevent toughness. Swirl cream cheese gently to create pockets of tangy richness. Tent muffins with foil if browning too quickly. Chill cream cheese swirl for 10 minutes before swirling if kitchen is warm.

Nutrition

Keywords: carrot cake muffins, cream cheese swirl, moist muffins, easy carrot muffins, breakfast muffins, snack muffins, homemade muffins

Find it online: https://blingbite.com/moist-carrot-cake-muffins-with-cream-cheese-swirl-easy-homemade-recipe/