Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cream Cheese Swirled Cinnamon Carrot Cake Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 42 reviews

  • Author: Ava
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Diet: Vegetarian

Description

These Cream Cheese Swirled Cinnamon Carrot Cake Muffins are moist, flavorful, and perfectly spiced with cinnamon, cardamom, ginger, and nutmeg. Made with whole wheat pastry flour, grated carrots, and a delightful cream cheese surprise in every bite, these muffins are sweetened naturally with maple syrup and finished with a crunchy cinnamon sugar topping. Ideal for breakfast, brunch, or an anytime snack.

Ingredients

Wet 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

Dry Ingredients

  • 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

Additional Ingredients

  • 4 ounces cream cheese, cut into 12 cubes
  • 1/2 cup cinnamon sugar

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) and prepare a 12-cup muffin tin by lining it with paper liners to prevent sticking and ensure easy removal of muffins.
  2. Mix wet ingredients: In a large bowl, combine the avocado or coconut oil, maple syrup, eggs, and vanilla extract. Stir well until smooth and fully incorporated.
  3. Add carrots: Fold the grated carrots into the wet mixture, distributing them evenly throughout the batter for moistness and flavor.
  4. Combine dry ingredients: In a separate bowl, whisk together the whole wheat pastry flour, baking powder, baking soda, cinnamon, cardamom, ginger, freshly grated nutmeg, and kosher salt to ensure even flavor distribution.
  5. Mix wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients and stir gently until just combined. Avoid overmixing to keep the muffins tender.
  6. Fill muffin cups: Divide the batter evenly among the 12 muffin liners. Press one cube of cream cheese into the center of each muffin, then use a spoon to cover the cheese with some batter. It’s fine if the cheese peeks through.
  7. Add cinnamon sugar topping: Sprinkle the cinnamon sugar evenly over the tops of each muffin to create a sweet, crunchy crust as they bake.
  8. Bake: Place the muffins in the preheated oven and bake for 18-20 minutes, or until the tops are just set and a toothpick inserted near the edge comes out clean.
  9. Cool and serve: Allow the muffins to cool slightly before serving. Optionally, serve with butter and a sprinkle of sea salt for a delightful flavor contrast.

Notes

  • Using whole wheat pastry flour gives a nutty flavor and healthier profile, but all-purpose flour works as a substitute.
  • Make sure not to overmix the batter to keep the muffins tender and fluffy.
  • Freshly grated nutmeg adds a bright, aromatic touch instead of pre-ground nutmeg.
  • For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative.
  • These muffins store well in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week.
  • Reheat gently before serving to bring back softness and enhance the cream cheese swirl.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/cream-cheese-swirled-cinnamon-carrot-cake-muffins-recipe/