Description
Delicious carrot muffins swirled with a creamy cream cheese mixture, perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 4 large eggs
- 2 cups grated carrots (about 4 medium carrots)
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 1/2 cup raisins (optional)
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese swirl)
- 1 large egg (for cream cheese swirl)
- 1 teaspoon vanilla extract (for cream cheese swirl)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix the granulated sugar, brown sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the grated carrots and crushed pineapple.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped walnuts and raisins.
- In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth.
- Spoon the carrot muffin batter into the prepared muffin tin, filling each cup about two-thirds full. Drop a spoonful of the cream cheese mixture on top of each muffin and use a toothpick or knife to swirl it gently into the batter.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- This recipe makes 12 muffins.
- For a lighter version, substitute half of the oil with unsweetened applesauce.
- Add a teaspoon of vanilla extract to the muffin batter for extra flavor.
- For a fun twist, try adding shredded coconut or swapping out the walnuts for pecans.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg