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Moist Bakery-Style Carrot Cake Muffins with Cream Cheese Swirl

Close-up of moist carrot cake muffins topped with thick cream cheese frosting on a white plate.
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Create tender, moist carrot cake muffins packed with warm spices and shredded carrots. This easy recipe includes a creamy cream cheese swirl for an extra layer of flavor, perfect for breakfast or a comforting snack.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 4 ounces cream cheese, softened
  • 1 large egg yolk
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix.
  5. Fold in the grated carrots and optional nuts until evenly distributed.
  6. Prepare the cream cheese swirl: In a small bowl, beat the softened cream cheese, egg yolk, and 2 tablespoons of sugar until smooth.
  7. Fill each muffin cup about two-thirds full with the carrot batter.
  8. Drop a teaspoon of the cream cheese mixture onto the center of the batter in each cup. Use a toothpick to gently swirl the cream cheese into the batter once or twice.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use finely grated carrots. You can use a food processor for quick grating.
  • If you prefer a simple glaze instead of a swirl, mix 1 cup powdered sugar with 2 tablespoons milk and a splash of vanilla extract. Drizzle over cooled muffins.
  • These muffins freeze well. Cool completely, then store in an airtight container for up to three months.

Nutrition

Find it online: https://delishcraze.com/carrot-cake-muffins-recipe-moist/