Creamy Carrot Cake Muffins
Indulge in the perfect breakfast treat with these Creamy Carrot Cake Muffins. A delightful twist on traditional carrot cake, these muffins are not only moist and fluffy but also packed with fresh grated carrots and a hint of aromatic ginger and cinnamon. Each muffin surprises you with a rich, melting pool of sweetened cream cheese filling, making it a perfect morning delight for those who wish to enjoy a slice of cake for breakfast. These muffins are simple to make and will fill your home with the warm, inviting scent of freshly baked goods, ensuring a comforting start to your day. Ideal for brunch, snacks, or as a treat with your morning coffee, these muffins will quickly become a family favorite.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
unbleached all-purpose flour
2 1/4 cups (none)
granulated sugar
1/2 cup (none)
light brown sugar
1/4 cup (firmly packed)
baking powder
1 1/2 teaspoons (none)
baking soda
1/4 teaspoon (none)
ground cinnamon
1 1/2 teaspoons (none)
ground ginger
3/4 teaspoon (none)
salt
3/4 teaspoon (none)
large eggs
2 (beaten)
water
3/4 cup (none)
vegetable oil
1/3 cup (none)
grated carrot
1 cup (lightly packed, from about 2 medium-large carrots)
cream cheese
8 ounces (softened)
granulated sugar for filling
1/4 cup (none)
Instructions
1
1. Preheat your oven to 400°F (200°C) and lightly grease a standard 12-well muffin pan or line it with paper muffin cups, greasing the cups for easy removal.
2
2. To prepare the cream cheese filling, place the cream cheese in a microwave-safe bowl and heat on low power for about 40 seconds or until softened. Stir in 1/4 cup of granulated sugar and mix until smooth. Set aside.
3
3. In a medium mixing bowl, combine the dry ingredients - flour, 1/2 cup granulated sugar, light brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt. Whisk together until well blended.
4
4. In a smaller bowl, whisk together the eggs, water, and vegetable oil until combined.
5
5. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
6
6. Fold in the grated carrots using a spatula, ensuring they are evenly distributed throughout the batter.
7
7. Using a tablespoon cookie scoop, drop approximately 2 tablespoons of the batter into each muffin cup, making sure to spread it to cover the bottom.
8
8. Next, dollop a heaping tablespoon of the cream cheese filling into each muffin cup, ensuring it sits in the center of the batter.
9
9. Carefully cover the filling with additional muffin batter, filling each muffin cup until it is just 1/4 to 3/8 inch from the top. Be mindful not to overfill, as you may have about 1/3 cup of batter left over. This can be baked in a small custard cup if desired.
10
10. Bake the muffins in the preheated oven for 18-20 minutes or until golden brown and a toothpick inserted into the muffin (not the filling) comes out clean.
11
11. Once baked, remove the muffins from the oven and transfer them to a wire rack to cool slightly. For a delightful experience, serve warm to enjoy the molten filling; or allow them to cool completely for a firmer cream cheese center.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Carrot Cake Muffins?
These are moist and fluffy muffins featuring fresh grated carrots, aromatic spices like ginger and cinnamon, and a hidden sweetened cream cheese filling.
What is the recommended oven temperature for baking these muffins?
The oven should be preheated to 400°F (200°C).
How do I prepare the cream cheese filling?
Soften 8 ounces of cream cheese in the microwave for about 40 seconds, then stir in 1/4 cup of granulated sugar until the mixture is smooth.
What dry ingredients are needed for the batter?
The dry ingredients include 2 1/4 cups unbleached all-purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, baking powder, baking soda, ground cinnamon, ground ginger, and salt.
What wet ingredients are required?
You will need 2 beaten large eggs, 3/4 cup of water, and 1/3 cup of vegetable oil.
How much grated carrot is needed?
The recipe calls for 1 cup of lightly packed grated carrots, which is roughly 2 medium-large carrots.
How do I combine the wet and dry ingredients?
Pour the whisked wet ingredients into the bowl with the dry ingredients and stir gently until just combined, taking care not to overmix.
How are the carrots incorporated into the batter?
Fold the grated carrots into the batter using a spatula until they are evenly distributed.
How do I layer the muffin batter and filling?
Drop 2 tablespoons of batter into the bottom of each cup, add a heaping tablespoon of cream cheese filling in the center, then cover with more batter.
How full should the muffin cups be?
Fill each muffin cup until the batter is approximately 1/4 to 3/8 inch from the top.
How long do the muffins need to bake?
Bake for 18 to 20 minutes or until the muffins are golden brown.
How do I check if the muffins are finished baking?
Insert a toothpick into the muffin portion (avoiding the cream cheese filling); it should come out clean.
Should I serve these muffins warm or cold?
They can be served warm for a molten filling experience or allowed to cool completely for a firmer cream cheese center.
What type of flour is used in this recipe?
The recipe specifies unbleached all-purpose flour.
How much ground cinnamon is used?
The recipe uses 1 1/2 teaspoons of ground cinnamon.
Is brown sugar required for this recipe?
Yes, 1/4 cup of firmly packed light brown sugar is used in the batter.
What should I do if I have extra batter?
Any leftover batter can be baked in a small custard cup.
How much ground ginger is added?
The recipe calls for 3/4 teaspoon of ground ginger.
What type of oil is best for these muffins?
The recipe recommends 1/3 cup of vegetable oil.
How many muffins does this recipe yield?
The recipe is designed for a standard 12-well muffin pan.
Do I need to grease the muffin pan?
Yes, you should lightly grease the muffin pan or use paper liners (greasing the liners is also recommended for easy removal).
What is the role of baking soda and baking powder in this recipe?
They act as leavening agents to ensure the muffins are fluffy and rise properly.
Can these be eaten for breakfast?
Yes, they are described as a perfect breakfast treat or morning delight.
How much salt is included in the recipe?
The recipe includes 3/4 teaspoon of salt.
How much baking powder is needed?
The recipe uses 1 1/2 teaspoons of baking powder.
What is the texture of the muffins?
The muffins are described as moist and fluffy with a rich, melting cream cheese center.
How much sugar is in the batter itself?
The batter uses 1/2 cup of granulated sugar plus 1/4 cup of light brown sugar.
Are these muffins suitable for vegetarians?
Yes, based on the tags provided, these muffins are vegetarian.
What is the final step after baking?
Remove them from the oven and transfer to a wire rack to cool slightly before serving.
How many medium-large carrots are needed for 1 cup of grated carrot?
It typically takes about 2 medium-large carrots to produce 1 cup of grated carrot.