Serves 12
35 min
Carrot Cake Cream Cheese Surprise Muffins
Recipe GLPRf1c82faf7c9a9c
Wholesome carrot cake muffins with a delightful cream cheese center hidden inside. These tender, spiced muffins are filled with shredded carrots, warm cinnamon and ginger, naturally sweetened with honey and applesauce, and feature a creamy cheese surprise in every bite. Perfect for breakfast or brunch.
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Ingredients
2 cup white whole wheat flour
1 tsp baking powder
1 tsp baking soda
1 tsp sea salt
1 tbsp ground cinnamon
¾ tsp ground ginger
¾ tsp ground nutmeg
½ cup coconut oil, melted
¾ cup honey
4 large eggs
2 tsp vanilla extract
2½ cup shredded carrots
¾ cup applesauce
4 oz cream cheese, sliced into 12 pieces
Directions
Preheat your oven to 350°F and lightly grease a 12-cup muffin tin.
In a small mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until evenly combined.
In a large mixing bowl, combine the melted coconut oil, honey, eggs, vanilla extract, shredded carrots, and applesauce. Stir until all ingredients are thoroughly blended.
Pour the dry ingredient mixture into the wet ingredients and stir gently until just combined. Do not overmix; some lumps are fine.
Spoon about a third of the batter into each muffin cup, filling each about halfway full.
Place one piece of cream cheese into the center of each muffin cup, pushing it gently into the batter.
Divide the remaining batter evenly among the muffin cups, ensuring the cream cheese is completely covered.
Bake for 18 to 20 minutes, until a toothpick inserted into a muffin comes out clean or with only a small amount of cream cheese residue.
Allow the muffins to cool in the tin for 5 to 10 minutes. Run a thin knife around the edge of each muffin to loosen it, then transfer to a wire cooling rack to cool completely.
