Carrot Cake Muffins

Name: Carrot Cake Muffins
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup (213 grams) lightly packed light brown sugar; 2/3 cup vegetable oil; 1 1/2 teaspoons pure vanilla extract; 2 large eggs; 3/4 teaspoon baking powder; 1/4 teaspoon baking soda; 2 teaspoons ground cinnamon; 1/4 teaspoon fine salt; 1 cup (120 grams) all-purpose flour; 1 1/2 cups lightly packed grated carrots, 2 to 3 medium carrots; 4 ounces cream cheese, room temperature; Turbinado sugar, for garnish

One-bowl carrot cake muffins feature a creamy cheese center and are simple to prepare.

⭐ 4.2 (23 reviews) Prep: 15 minCook: 23 minTotal: 38 minYields: 12 servings

Category Tags:

Breakfast Snack

Cuisine Tags:

American

This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.

Instructions

Preheat the oven to 350 F and line a 12-cup muffin tin.
Whisk brown sugar, oil, and vanilla in a large bowl until combined, then whisk in eggs one at a time.
Add baking powder, baking soda, cinnamon, and salt, whisking after each addition.
Fold in flour until a few streaks remain, then fold in carrots.
Spoon 1 1/2 to 2 tablespoons of batter into each muffin cup.
Dollop 2 teaspoons of cream cheese into the center of each cup.
Cover the cream cheese with another 1 1/2 to 2 tablespoons of batter.
Sprinkle turbinado sugar on each muffin.
Bake for 22 to 24 minutes, rotating halfway, until a skewer inserted into the side comes out with moist crumbs.

Nutritional Info (per serving)

Calories: 265 kcal

Carbohydrate: 27 g

Cholesterol: 41 mg

Fiber: 1 g

Protein: 3 g

Saturated Fat: 4 g

Sodium: 161 mg

Sugar: 18 g

Fat: 16 g

Unsaturated Fat: 0 g