Mix the dry ingredients: In a large bowl, mix together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Mix the wet ingredients: In another bowl, whisk together the sugar, oil, and eggs until well combined.
Combine both mixtures: Add the dry ingredients to the wet ingredients and mix until just incorporated. Next, add the grated carrot and milk and mix until you have a smooth batter.
Fill the molds: Fill the muffin cups 2/3 full. Using a small spoon, place a tablespoon of cream cheese filling in the center of each muffin. Top with a little more batter.
Bake: Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Cool: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Additional Tips:
Customize: You can add chopped nuts, raisins, or chocolate chips to the batter for an extra boost of flavor.
Frosting: You can top the muffins with cream cheese frosting or a simple sugar glaze if you like.
Freezing: The muffins keep well in the freezer. Wrap each muffin individually in plastic wrap and place in an airtight bag.
Enjoy these delicious cream cheese-filled carrot muffins!
ADVERTISEMENT
