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jhessica

Carrot Muffins with Cream Cheese Swirl: A Delightful Recipe!

Delicious carrot muffins swirled with a creamy cream cheese mixture, perfect for breakfast or a snack.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Baking
Cuisine: American
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the chopped walnuts and raisins.
  5. In a separate bowl, beat together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth.
  6. 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.
  7. 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.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 28gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 8gCholesterol: 50mgSodium: 200mgFiber: 1gSugar: 14g

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.

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