Next Post
This post may contain affiliate links, please see our privacy policy for details.
Cream Cheese Swirled Cinnamon Carrot Cake Muffins. Better than you could get at any coffee shop, these muffins melt in your mouth. Soft carrot cake made with shredded carrots, sweetened with maple syrup, swirled with cream cheese, topped with sweet cinnamon sugar, and served warm. Enjoy these just as they are, or serve with a smear of sweet butter and sea salt. Perfect for all of the spring weekends, especially Easter Sunday!
I probably have well over a dozen cookie recipes, multiple pumpkin muffins, many types of banana breads, and far too many blueberry muffins. But carrot cake? I think I have 2 or 3 variations of carrot cake.
I’m sure I’ve shared this before, but I didn’t grow up with carrot cake. Everything sweet in my house was chocolate-focused. Well, other than my dad’s cinnamon toast that he’d often make us for breakfast.
Everything was CHOCOLATE.
Zero complaints, of course, but this means I missed out on every other type of sweet. We definitely did not venture over to carrot cake territory.
In the 10+ years of creating new recipes daily (that’s not too many, right?) I’ve occasionally strayed away from chocolate treats. I certainly have a decent amount of fruit-based desserts. But still, I haven’t really gotten into carrot cake.
So when I had this idea for a carrot cake muffin, I was excited to test it out. Especially after my cousin Abby confirmed she’d definitely be into a carrot cake muffin.
I am so glad I made these!! We’ve been loving them, and they’ll be great for upcoming spring gatherings, and then, of course, Easter!
Here are the details
This is all made in one bowl. Simply mix the wet ingredients with the dry and that’s it. Use avocado oil or melted coconut oil, then mix in maple syrup as the sweetener. Mostly because I LOVE the warming flavor that the maple syrup adds to baked goods. Now mix in the eggs and lots of vanilla.
And then the carrots! I used a good amount of freshly shredded carrots, which keep the muffins sweet and moist.
For the dry ingredients, you’ll need whole wheat flour, baking powder, baking soda, and then the spices. Cinnamon, cardamom, ginger, and nutmeg for a touch of cozy flavors.
Mix everything together, then divide the batter between muffin cups. Add a cube of cream cheese to each muffin. If you don’t love cream cheese, you can omit it, but I think it works well with the flavors in the carrot cake.
And then, the secret to these muffins, a sprinkle of cinnamon sugar over each unbaked muffin.
As the muffins bake, oh my gosh, your kitchen will smell incredible. It’s the cinnamon that always does it. Just like your favorite bakery. A little butter and sea salt on top is the perfect way to enjoy these muffins. It melts deliciously into every nook and cranny.
Of course, it’s not needed, but it sure makes every warm bite just that more delicious.
Looking for other sweet recipes? Here are a few ideas:
Blender Chocolate Chip Peanut Butter Banana Muffins
Giant Double Blueberry Muffin Cookies
Bakery Blueberry Vanilla Crunch Muffins
Blueberry Swirl Coffee Cake Muffins
Baked Chocolate Fudge Glazed Doughnuts
Baked Apple Cider Doughnuts with Cinnamon Maple Glaze
Lastly, if you make these Cream Cheese Swirled Cinnamon Carrot Cake Muffins be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Cream Cheese Swirled Cinnamon Carrot Cake Muffins
Servings: 12 muffins
Calories Per Serving: 255 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup avocado oil or melted coconut oil
- 1/2 cup maple syrup
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups grated carrots
- 1 1/2 cups whole wheat pastry flour (or all-purpose flour)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground ginger
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon kosher salt
- 4 ounces cream cheese, cut into 12 cubes
- 1/2 cup cinnamon sugar
Instructions
- 1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.2. In a large bowl, stir together the oil, maple syrup, eggs, and vanilla until combined. Stir in the shredded carrots. Add the flour, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt. Mix until just combined. 3. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin, using a spoon to cover the cube. It's OK if not all the cream cheese is covered. Evenly sprinkle the cinnamon sugar over each muffin. Bake for 18-20 minutes, until just set. Serve with butter and sea salt (if desired) on top.
I made these this morning and they were fabulous! The cream cheese was a perfect combination. So delicious! Thanks for sharing a wonderful recipe!
Hey Jacquie,
Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT
These were soo goooodd.. perfect sweetness for us !! Topped it with cheesecake frosting.. we ate all 12 of them ☺️
Hey Hasina,
Happy Sunday!!🌸 Thanks so much for making this recipe and sharing your review, I love to hear that it was a winner! xT
Hello! I made these and they were so bland.. I am wondering if they were supposed to have brown sugar in the actual muffin recipe? I feel like these would taste so much better with sugar?
Hi Colleen,
Thanks for giving this recipe a try and sharing your feedback. Sorry to hear you found these to be bland, I have been trying use less processed sugar, so the maple syrup is the sweetener here:) xx
Hi Tiegan – I didn’t see brown sugar as an ingredient listed in recipe but thought I saw it in pic. Is brown sugar needed and if so, how much? Thanks!
Hey Susan,
There’s no brown sugar in this recipe, you can follow the instructions as written:) Please let me know if you have any other questions! xx
I am so looking forward to making these! I love your recipes! Can I substitute the avocado oil for vegetable oil?
Hey Brittney,
Sure, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
I just made these and love that they have carrots in them! I think they would be even better without the cream cheese – just as a cinnamon swirl carrot muffin! When I make them again I will probably just leave it off but love everything else about it!
Hey Morgan,
Amazing!! Thanks so much for making this recipe and sharing your feedback! So glad to hear it was enjoyed! xx
Do you have adjustments for high altitude? 5300 feet….
Hey Natale,
You should be able to follow this recipe as written without any adjustments! Please let me know if you have any other questions! xx
Can this be kept at room temperature for a few days? Or should it be refrigerated?
Hey there,
You can store these at room temp for a few days:) Please let me know if you have any other questions! xx
Absolute perfection!! And the kitchen smells delicious too! Followed the recipe as is and the muffins were light, fluffy and moist. And that cinnamon sugar on top is divine! 1000/10
Delicious! Could you bake this in a loaf or cake tin rather than muffin tins?
Hey there,
Sure, I bet that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Hey Alyssa,
Amazing!! Thanks so much for making this recipe and sharing your feedback! So glad to hear it turned out well for you! xx
So so good! Had some grated butternut on hand so substituted that in for the carrots and it was delicious! Super moist and light – will definitely make the recipe again soon.
Hey there,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
Can I use butter instead of Avocado or Coconut oil? If yes, would it be a direct 1:1 substitution?
I’m curious about this question as well….
Hey there,
Sure, en equal amount of melted butter should work well for you! Let me know if you give this recipe a try, I hope you love it! xT
I made these this morning. They are quite tasty! I did not have pastry wheat flour, so I used all purpose flour. I made my own cinnamon sugar, but reduced it. I used 1/4 cup of sugar and 1 tablespoon of cinnamon and topped to each muffin with probably a heaping teaspoon. I thought that was plenty. I’m always trying to reduce sugar. I think I will try them another time and not put in the cream cheese. Just to see the difference. I don’t think you need butter after their baked with the cream cheese inside. But that’s my opinion. Enjoy if you make them!
Hey Yvonne,
I appreciate you making this recipe and I’m thrilled to hear that it turned out well for you! Have a great weekend! xx
These look delicious. I love using whole wheat flour in muffins, cookies, and many other things. Thank you for all your hard work.
Thanks so much Charlotte! Let me know if you give this recipe a try, I hope you love it! xx
Do you think these muffins would still work if I replaced the whole wheat flour with almond flour?
I am gluten free and have found that I have to change the liquid and flour ratio when using almond flour (this is my favorite alternative to wheat!). This recipe looks delicious so if you try it with almond flour, I’d love to know if it works!
Thanks for sharing Teri!!
What was your measurements for the recipe with alomond flour?
Hi Candice,
So sorry, I wouldn’t recommend almond flour for this recipe, a gluten free flour blend might be a better option for you. Please let me know if you have any other questions! xT
Would it be possible to bake these ahead and freeze for later?
Hey Jennifer,
Totally, that will work well for you! Let me know if you give this recipe a try! Happy Friday! xx
Thank you. I’m excited to bake them ahead and serve Easter morning!