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Cream Cheese Swirled Cinnamon Carrot Cake Muffins
Serves 12
20 mins prep
20 mins cook
40 mins total
Better than you could get at any coffee shop, these muffins melt in your mouth!
2 servings
1. Preheat the oven to 350° F. Line 12 muffin tins with paper liners.
2. In a large bowl, stir together the oil, maple syrup, eggs, and vanilla until combined. Stir in the shredded carrots. Add the flour, baking powder, baking soda, cinnamon, cardamom, ginger, nutmeg, and salt. Mix until just combined.
3. Divide the batter among the prepared pan. Push 1 cube of cream cheese into each muffin, using a spoon to cover the cube. It's OK if not all the cream cheese is covered. Evenly sprinkle the cinnamon sugar over each muffin. Bake for 18-20 minutes, until just set. Serve with butter and sea salt (if desired) on top.