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The Ultimate Moist Carrot Cake Muffins with Tangy Cream Cheese Swirl

Close-up of a moist carrot cake muffin cut in half showing shredded carrots, topped with streusel, next to another frosted muffin.
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You will bake incredibly moist carrot cake muffins packed with spice and flavor. This recipe is perfected for a soft texture and includes a simple cream cheese swirl for a rich finish, making them ideal for breakfast or brunch.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups finely grated carrots (about 4 medium carrots)
  • 1/2 cup chopped walnuts or pecans (optional)
  • 4 ounces cream cheese, softened (for swirl)
  • 1/4 cup granulated sugar (for swirl)
  • 1 large egg yolk (for swirl)
  • 1/2 teaspoon vanilla extract (for swirl)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar and brown sugar. Add the eggs one at a time, beating well after each addition. Mix in the vegetable oil and vanilla extract until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  5. Fold in the grated carrots and optional nuts.
  6. Prepare the cream cheese swirl: In a small bowl, beat the softened cream cheese, 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  7. Fill the muffin cups about two-thirds full with batter. Drop a teaspoon of the cream cheese mixture onto the center of each muffin. Use a toothpick to gently swirl the cream cheese into the batter.
  8. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the moistest muffins, use finely grated carrots; this helps them blend into the batter evenly.
  • You can substitute half of the all-purpose flour with whole wheat flour for a slightly healthier version.
  • If you prefer a full cream cheese frosting instead of a swirl, double the cream cheese mixture ingredients and mix with 1 cup powdered sugar after the muffins cool.
  • These muffins freeze well for a quick grab and go breakfast later.

Nutrition

Find it online: https://cookingzenith.com/carrot-cake-muffins-ultimate-moist-recipe/