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The Best Carrot Muffin

The Best Carrot Muffin: Moist Magic with Creamy Filling

The Best Carrot Muffin is a delightful treat featuring moist texture and a creamy filling.
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Prep Time 15 minutes
Cook Time 22 minutes
Resting Time 15 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Consider using gluten-free flour for a delicious alternative.
  • 1 cup Granulated Sugar Adjust to your taste for a less sweet muffin.
  • 1/2 cup Brown Sugar Contributes moisture and a delightful hint of caramel flavor.
  • 2 teaspoons Baking Powder Essential for leavening.
  • 1/2 teaspoon Salt Enhances the overall flavor experience.
  • 1 teaspoon Ground Cinnamon Infuses warmth and spice.
  • 1/2 teaspoon Ground Ginger Adds a zesty kick.
  • 1/4 teaspoon Ground Nutmeg Provides a warm, aromatic note.
  • 1/4 teaspoon Ground Cloves Offers a deep, earthy essence.
  • 2 large Eggs Acts as a binder.
  • 1 cup Buttermilk Ensures moisture and tenderness.
  • 1/2 cup Vegetable Oil Keeps muffins moist.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 2 cups Grated Carrots The star of the show!
For the Cream Cheese Filling
  • 8 oz Cream Cheese Ensure it's at room temperature for easy mixing.
  • 1 large Egg Yolk Enriches the filling.
  • 2 tablespoons Additional Granulated Sugar
  • 1 teaspoon Additional Vanilla Extract

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C) and line muffin tins with paper liners.
  2. In a large mixing bowl, whisk together flour, granulated sugar, brown sugar, baking powder, salt, and spices.
  3. In a separate bowl, whisk together eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
  4. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Allow to rest for 15 minutes.
  5. For the filling, beat together cream cheese, egg yolk, additional sugar, and additional vanilla until smooth.
  6. Spoon batter into muffin liners, add cream cheese filling, then top with more batter.
  7. Bake for 7 minutes at 425°F, then reduce to 350°F (175°C) and bake for an additional 12-15 minutes.
  8. Allow muffins to cool in the pan for 15 minutes before transferring them to a wire rack.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 28gProtein: 3gFat: 10gSaturated Fat: 2gCholesterol: 35mgSodium: 240mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Chill the filling before adding to the batter. Rest the batter for better texture. Use a kitchen scale for precise measurements. Test for doneness with a toothpick.

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