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Amazingly Moist Carrot Cake Muffins with Tangy Cream Cheese Swirl

Close-up of a carrot cake muffin with a bite taken out, revealing shredded carrots and a creamy cream cheese filling.
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You get bakery-style carrot cake muffins that are incredibly moist and packed with warm spices. This easy recipe delivers the perfect grab-and-go breakfast or snack, topped with a simple cream cheese swirl for extra flavor.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce (the secret for moisture)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups finely grated carrots
  • 1/2 cup chopped walnuts (optional)
  • For the Cream Cheese Swirl:
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

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, salt, cinnamon, nutmeg, and allspice. Set this dry mixture aside.
  3. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, vegetable oil, applesauce, and vanilla extract until well 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 chopped walnuts, if using.
  6. Prepare the cream cheese swirl: Beat the softened cream cheese, sugar, egg yolk, and vanilla extract in a small bowl until smooth and creamy.
  7. Fill each muffin cup about two-thirds full with the batter.
  8. Drop small spoonfuls (about 1/2 teaspoon) of the cream cheese mixture onto the top of the batter in each cup. Use a toothpick or knife to gently swirl the cream cheese into the batter.
  9. Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  10. 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 better.
  • You can substitute half of the all-purpose flour with whole wheat flour for a slightly healthier option.
  • If you prefer a thicker frosting instead of a swirl, cool the muffins completely and mix 4 oz cream cheese, 1 cup powdered sugar, and 1 teaspoon vanilla until smooth, then spread on top.

Nutrition

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