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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!
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I probably have well over a dozen cookie recipes, multiple pumpkin muffin recipes, 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 large mixing 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. I used a box grater to help with this.
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
I just made these and they are phenomenal, the only downside is how do I not eat all 12. Lovely, adding to my “go to” list.
Hi Samantha! Thank you so much for trying out this recipe! I am so glad you loved these muffins! 🙂 xT
Light, fluffy, flavorful. The best thing I’ve ever eaten that contained carrots! I baked half the recipe, but I’m pretty confident I could consume all six muffins without stopping….Ha!
Lol thanks so much, Sue!! So glad to hear this recipe turned out well for you, thanks for making it! xT
These muffins are incredible! Moist and perfectly sweet with great flavor from the spices. Made them for Easter and they were a huge hit – had been hoping to have leftovers but it looks like I’ll just have to make another batch!
Hi Laura,
Happy Monday!! Thrilled to hear this recipe was enjoyed, thanks for making it and your feedback!🌷
These have become a staple in my kitchen during Easter week. Gets me in the mood for spring!
Thanks so much, Vanessa:) Love to hear this recipe always turns out well for you, I appreciate you making it! Have a great Thursday!
Teighan these are delicious! My kitchen smells like warm cinnamon; my older son was trying to grab them off the hot baking tray. Had to make a ninja move to save some for my husband and the little guy 🙂
Now going to find something Quick and Cozy for dinner. XP
Hey Pauline,
Fantastic!! So glad to hear you enjoyed this recipe, thank you so much for making it and your comment! xx
Delicious. I used einkorn flour. Love that they’re made with maple syrup instead of sugar!
Hi Kayla,
Yay! Love to hear this:) Thank you so much for making this recipe and your comment! Have the best day!!
Followed recipe exactly as written. Not much flavor at all. Maybe because the recipe calls for maple syrup and not sugar? Cream cheese dollop was weird too — I think it would be better if it were mixed with sugar or powered sugar. Would not recommend.
Hi Audrey,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was not enjoyed. Have a wonderful week! xx
If I made these as mini muffins, how long should I bake them? thanks!!
Hi Jennifer,
I would bake for 12-5 minutes. I hope this helps! Have a great Sunday! xx
Can’t wait to try this recipe! Do you think these muffins would freeze well?
Hi Jennifer,
Yes, that would be just fine for you to do! Please let me know if you have any other questions! xT
tips for substituting for almond flour and soggy muffins bottoms please! i did 1:1 ratio with almond flour and a little more coconut oil and they came out too moist at the bottom. the flavour was very good though.
thank you!!
Hi Celine,
Thanks for trying this recipe and sharing your feedback! Unfortunately, I have not tested this recipe using almond flour. For best results, I would use all purpose flour or the whole wheat pastry flour. If you aren’t able to use either of those, I would try a gluten free flour and do not add more coconut oil. I hope this helps! xx
Hello!! Can you use vegetable oil instead of coconut and avocado oil?!
Hey Jackie,
Totally, that would be just fine for you to use:) I hope you love this recipe, please let me know if you give it a try!!
Molten cream cheese center and a healthy swap with maple syrup and whole wheat flour, say less! Do you think it would be yummy if I added star anise? Would cousin Abby approve?
Thank you! I feel like the star anise might be a bit overpowering. I hope you love this recipe!!
Hi! I have a bag of shredded carrots (matchstick) carrots and wanted to use them for this recipe, but I think GRATED carrots are different. Could I still use them if I give them a few bursts in the food processor? Something like that? Thank you!
Hey Megan,
I think if you pop them in the food processor they would be just fine:) I hope you love this recipe, let me know how it turns out! xx
I chopped the carrots just on a cutting board and otherwise followed recipe exactly. They turned out wonderfully!! We are bringing them on a road trip tomorrow 🙂
Really appreciate your advice and we love your cookbooks in this house! Thank you!
Hey Megan,
Wonderful! Love to hear this recipe was a winner, I appreciate you making it! Have the best weekend:)
I made these on a Sunday afternoon when I wanted a treat but something a bit more healthful- no brownies, etc. I wanted to ask about your cream cheese, I watched the video. I used block. Did you whip your cream cheese or was it a certain brand?
I thought they were very easy to make- I had everything on hand except the cardamon. Definitely a do again!
Hey Melissa,
Love to hear this! Thank you for making this recipe and your comment! It helps if the cream cheese is at room temp or if you pop it in the microwave for a few seconds. Have a wonderful week!!
These look great! The video on instagram mentions yogurt, but I don’t see it in this recipe – is the recipe updated?
Hi Hannah,
The recipe you are looking for is this one:
https://www.halfbakedharvest.com/carrot-cake-cupcakes/
Please let me know if you have any other questions! Have a great weekend! xT
Could you all update the Instagram post with the correct recipe? Thanks!
The recipe on IG is correct:)