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Cream Cheese Filled Carrot Cake Muffins

Cream Cheese Filled Carrot Cake Muffins Recipe l
Since trying to get more spring in our home, it has been below freezing and snowing everyday. . . You can bet that we’ve been eating a lot of those brown butter white chocolate M&M cookies! I’ve also been baking a lot to warm the house up! One of the recent baking days included these carrot cake muffins.
Cream Cheese Filled Carrot Cake Muffins Recipe l
Carrot cake is a favorite around here. We both would choose it over just about any other cake. So, to be able to eat it in muffin form for breakfast is perfect! Stuff them with a sweet cream cheese filling and these muffins disappear in a hurry!
Cream Cheese Filled Carrot Cake Muffins Recipe l
All of the traditional spices of carrot cake are found in these muffins. However, there is significantly less oil and sugar than is typically used in carrot cake. In fact, these muffins contain mostly yogurt instead of oil and about half of the sugar. So, since they are healthy, they not only make a good breakfast, but a good any time of day snack!
Cream Cheese Filled Carrot Cake Muffins
Cook time:
Total time:
Serves: 18
  • For the Muffins
  • 2 1/4 C all-purpose flour
  • 1/2 C sugar
  • 1/4 C brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 eggs
  • 3/4 C non-fat milk
  • 1/4 C plain yogurt
  • 2 tbsp canola oil
  • 1 C grated carrots
  • For the Filling
  • 1 (8 oz) pkg 1/3 of the fat cream cheese
  • 1/4 C sugar
  • 1 tsp vanilla extract
  1. Preheat oven to 375. Line muffin tin with cupcake liners or lightly spray with non-stick cooking spray.
  2. In a large bowl, whisk together flour, sugar, brown sugar, cinnamon, allspice, nutmeg, salt, baking powder, and baking soda.
  3. In a small bowl, whisk together eggs, milk, yogurt, and oil until well-combined, Add wet ingredients to dry ingredients. Stir until just combined.
  4. Fold in grated carrots with a spatula.
  5. In the bowl of a stand mixer or with a hand mixer, beat together cream cheese, sugar, and vanilla until smooth.
  6. Spoon one heaping tablespoon batter into each muffin cup. Place one heaping teaspoon cream cheese mixture on top of batter. Cover with one more heaping tablespoon of batter. Repeat until batter and cream cheese mixture are gone.
  7. Bake for 18-20 minutes or until tops just start to turn golden brown.
  8. Transfer muffins to a wire rack to cool completely.

This recipe is adapted from King Arthur Flour and is linked with Weekend PotluckWhat’s Cookin’ Wednesday, What’s In Your Kitchen Wednesday.

Rita Bose

Wednesday 20th of March 2013

Wow! So delicious muffins and lovely cream cheese filling!

The Better Baker

Tuesday 19th of March 2013

OH.MY.GRACIOUS! Carrot cake is my most favorite cake and cream cheese is my most favorite ingredient. These look fabulous. Thanks so much for linking up at Weekend Potluck. Pinning!!


Tuesday 19th of March 2013

I love cream cheese with carrot cake and I've made a version of these before and my kids ate them up so quick...I think I only had two! Time to make them again I think!

Amber @ Dessert Now, Dinner Later!

Sunday 17th of March 2013

Hey Jessica, these sound so yummy! I would love for you to share them at my link party : It goes from 9pm Fridays until Midnight on Mondays (Mountain Standard Time.) I hope to see you there! ~Amber @ Dessert Now, Dinner Later!


Sunday 17th of March 2013

I love carrot cake... but these cream cheese filled muffins look outstanding. What a fun surprise when you bite into it. :)