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The Best Carrot Muffin Recipe

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4.1 from 52 reviews

These moist and flavorful carrot muffins are the perfect balance of warm spices and sweet grated carrots, topped with a luscious cream cheese layer for an irresistible treat. Ideal for breakfast or a snack, these muffins bring a delightful twist to your baking with traditional spices and a creamy topping.

Ingredients

Muffins

  • 2 ½ cups (300g) all purpose flour
  • 1 cup (198g) granulated sugar
  • ½ cup (107g) brown sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • 2 large eggs
  • ¾ cup (158ml) buttermilk
  • ½ cup (118ml) vegetable oil
  • 1 tsp vanilla extract
  • 2 cups (198g) grated carrots

Cream Cheese Layer

  • 8 oz (226g) cream cheese, room temperature
  • 1 large egg yolk
  • ½ cup (99g) granulated sugar
  • 2 tsp vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease well to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves until well combined.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs with buttermilk, vegetable oil, and vanilla extract until smooth and fully incorporated.
  4. Mix Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Avoid overmixing to keep muffins tender. Fold in the grated carrots evenly throughout the batter.
  5. Prepare Cream Cheese Layer: In another bowl, beat the room temperature cream cheese with egg yolk, granulated sugar, and vanilla extract until smooth and creamy.
  6. Assemble Muffins: Spoon a tablespoon of muffin batter into each muffin cup, then add about a teaspoon of the cream cheese layer on top. Cover with remaining muffin batter, filling each cup about 3/4 full. Swirl slightly with a toothpick for a marbled effect if desired.
  7. Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the muffin (avoiding the cream cheese center) comes out clean and tops are golden.
  8. Cool: Remove muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a dairy-free version, substitute buttermilk with a plant-based alternative plus a tablespoon of lemon juice and use dairy-free cream cheese.
  • Ensure cream cheese is fully softened for a smooth cream cheese layer.
  • Do not overmix the batter to prevent tough muffins.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Optional: Add chopped walnuts or pecans to the batter for added texture and flavor.

Find it online: https://recipethrive.com/the-best-carrot-muffin-recipe/