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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.
Really great recipe! Came out well and enjoyed it even without the cinnamon sugar on top! The kitchen also smelled great while baking! Thanks!
Hi Anna,
Happy Sunday! 😃 Thanks a bunch for trying this recipe out, so glad to hear it turned out well for you! xx
Second time making these! They are amazing and I used softened whipped cream cheese that melted perfectly. Love this recipe!!
Hi Tara,
Happy Monday!!🌴 I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
The presented recipe was really really. The quantity of the ingredients was exactly what fitted into the baking tray.
The instructions were quite clear and easy to follow.
The flavor filled up the entire room. Very delicious, and tasty.
Hey Milka,
Wonderful!! I appreciate you making this recipe, I’m so glad it turned out well for you! Have a great weekend:)
Made them this evening and they were delicious! Used regular flour and skipped cardamom since I didn’t have any. Will make again.
Hi Margot,
Happy Wednesday!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was tasty! xx
How would you substitute Glute Free Flour. Is it a One to One substitution?
Hi Joanne,
Yes, you should be able to use an equal amount of gluten free flour. Please let me know if you give the recipe a try, I hope you love it! xx
I love these muffins and definitely a repeat for me. Would I be able to freeze them?
I made these today. They’re ok. In the end, I wasn’t a fan of the chunk of cream cheese in the middle. They’re not sweet. Just a heads up. That can be a good and bad thing depending upon what you’re looking for.
Hi Kirsten,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear they weren’t enjoyed! xx
Hey Tal,
Happy Sunday!!🍀 I am thrilled to hear that this recipe turned out well for you, thanks so much for making it and sharing your comment! Yes, these should freeze well for you! xT
I made this recipe today hopeful that it would be delicious. However the muffins seemed to have baked okay, but the creme cheese filling was not very melted. It made me gag to eat the muffin. I used the amount of creme cheese it called for but it is too much. Now when we eat the muffins, we have to scoop out at least half of the cheese or maybe even more. Gross recipe that I will not do again. Big disappointment.
Is it possible you used cream cheese “product”? I find the cream cheese that is spreadable/in the circular containers doesn’t work well for baking. It tastes gross.
If I don’t have avocado oil can I use olive oil or vegetable oil?
Hey Jinal,
Sure, either of those will work well for you! Please let me know if I can help in any other way! xx
Hi Tieghan! I’m making a double batch of these tonight for a gathering. However, 1 cup of Maple syrup is not in the budget tonight… Do you have an idea for another sweetener? I figured regular (crap) syrup is not a good plan – honey? Sugar? Looking forward to hearing your thoughts!
Hi Nicole,
So sorry, I’ve only tested this recipe with maple syrup. You could try brown sugar or honey to see how that works for you! Let me know if you give this recipe a try! xx
These muffins are amazing! Quick and easy and the gooey cream cheese is the perfect bite of salty amid the sweet! Another breakfast win💕
Hey Annelise,
Happy Friday!!🍀 I appreciate you making this recipe and sharing your comment, so glad to hear it was delish! xT
Is the avocado oil that important or can I use canola or vegetable oil?
Hi Maria,
You can use another oil that you enjoy. Please let me know if you have any other questions, I hope you love this recipe! xx
Made these yesterday. Came out great! Taste amazing. I especially love the cream cheese center.
How do we store the remainder ?
Thank you
Hi! I plan on making these this weekend. Could you substitute oat flour instead of regular? Just trying to make them a little more macro friendly! If not I still plan on making as directed. 🙂
Hey Tiffany,
So sorry, I don’t think oat flour is the best option here, but I haven’t tested it so can’t say for sure! Let me know if you give this recipe a try, I hope you love it! xx
Hey Christina,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! You can keep these in an airtight container on the counter:) xT
Perfect! I Plan on warming them up a bit each time I have one too!! So darn good!😊
Hey Christina,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
Just took them out of the oven! Super good! I am a huge carrot cake fan, so I did add chopped pecans as well, which totally hit the spot! <3
Also, the butter and salt on top, which I just tried for fun on one of the muffins, also made a huge difference for the better! Will definitely make again!
Hey Bry,
Fantastic!! Thanks so much for making this recipe, I love to hear that they turned out well for you! xx
Great
Thanks so much!!
Another winner from Tieghan. These were so easy to make and came out of the oven perfect. Love the cream cheese in the center as an added bonus! Will be making again.
Hey Jessica,
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was a winner! Have a great Wednesday! xx
What causes them to sink in the middle like that?
Hey Tina,
It’s just the nature of the muffin:) Let me know if you give this recipe a try, I hope you love it! xx