cream cheese filled carrot cake muffins

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cream cheese filled carrot cake muffins because any day is a great day to have dessert for breakfast

cream cheese filled carrot cake muffins, becuase it's always a great idea to have dessert for breakfast | heathersfrenchpress.com

dessert for breakfast

is that slice of cake any better for you if you eat it at 8 pm instead of 8 am?  it may not give me the energy I need to get through the morning, but it sure would give me more time to burn off the calories.

go ahead, and eat that dessert for breakfast | cream cheese filled carrot cake muffins heathersfrenchpress.com

i don’t let the kids eat dessert for breakfast, at least not usually. there have been times that we have pie or fruit crisp for breakfast, but that is not a typical morning meal. charlie may have had a chocolate cream pie for breakfast on one occasion, but i blame grandma carolyn for that one. stella would eat dessert for breakfast every day if allowed. make that every meal if allowed. that girl has got a sweet tooth.

cream cheese filled carrot cake muffins | heathersfrenchpress.com

i compromised, and made a slightly healthier version of carrot cake muffins, and stuffed the cream cheese inside, because you cannot have carrot cake without the cream cheese frosting.

cream cheese filled carrot cake muffins | heathersfrenchpress.com

cream cheese filled carrot cake muffins

Ingredients

  • 1 1/2 cups flour
  • 1 cup whole wheat flour
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1/2 cup brown sugar
  • 2 eggs
  • 1/2 cup coconut oil, melted
  • 1 cup of milk
  • 1 tsp vanilla
  • 1 cup of grated carrot
  • 1/3 cup raisins (if using)
  • 1/3 cup chopped pecans (if using)
  • cream cheese filing -
  • 4 ounces cream cheese, softened
  • 2 Tbsp powdered sugar

Instructions

  • preheat oven to 375 degrees
  • line a muffin tin with paper liners
  • sift together the flours, baking powder,cinnamon, nutmeg, and salt
  • whisk together the sugar, eggs, oil, milk, and vanilla
  • pour wet ingredients over the dry, and stir to combine
  • fold in the carrots, and raisins and nuts (if using)
  • blend the cream cheese with the powdered sugar until smooth
  • place 2 Tbsp of muffin batter in the bottom of each muffin tin
  • place 1 tsp of cream cheese in the center of each muffin, and top with another tablespoon of muffin batter
  • bake muffins at 375 degrees for 25 minutes
https://www.wellfloured.com/cream-cheese-filled-carrot-cake-muffins/

cream cheese filled carrot cake muffins | heathersfrenchpress.com

i don’t particularly care for raisins in my carrot cake, and the kids want nothing to do with nuts, so i left them out. if you like the raisins and nuts, add them (1/3 cup of each) mixed into the batter with the grated carrot.

cream cheese filled carrot cake muffins are a dessert made for breakfast i’d happily eat every day.

cream cheese filled carrot cake muffins | heathersfrenchpress.com

enjoy!

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