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    Home » Breads & Baked Goods » Muffins and Quick Breads

    Carrot Muffins with Honey Cream Cheese

    Published: Mar 22, 2021 · Modified: May 2, 2022 by Jessica Fisher

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    Jump to Recipe Print Recipe

    Bake someone happy this week with these luscious Carrot Muffins with Honey Cream Cheese. They are filling, freezer-friendly, and absolutely delicious!

    towel-lined basket of carrot muffins with cream cheese topping this …
    Jump to:
    • What are carrot muffins?
    • Serving suggestions
    • Ingredients
    • Instructions
    • Freezing instructions
    • Recipe costs
    • Kitchen equipment
    • Carrot Muffins with Honey Cream Cheese Recipe

    I’ve been making muffins for as long as I can remember. Muffins were “a thing” back in 1994 when we got married. In fact, I worked in a bakery that sold predominantly… muffins. And among our wedding presents were several muffin tins and a muffin cookbook.

    Like I said, I have lots and lots of experience with muffins. 

    Remember my all-purpose, mix and match muffins? Well, that’s pretty much the only muffin recipe you need. It’s so versatile and as long as you’re not going savory with your muffins, you can mix any flavor combos into it.

    Once you’ve sampled these Carrot Muffins, be sure to try the Chocolate Chip Muffins with Coconut & Lime or the Raspberry Muffins with Streusel.

    split carrot muffin with cream cheese spread on half

    What are carrot muffins?

    Carrot muffins are muffins, similar to Carrot Cake or Carrot Bread, but in muffin form. They are less sweet than a cake, but loaded with ingredients traditionally featured in carrot cake, such as raisins, nuts, and cream cheese.

    While they sound savory, Carrot Muffins are actually sweet. Like zucchini, carrots are a great vegetable for shredding and stirring into quick breads and muffins.

    Serving suggestions

    These Carrot Muffins are delicious as an on-the-go breakfast or a side to a more substantial breakfast or brunch. They are tasty as a mid-morning snack or tucked into lunch boxes.

    They are also pretty good late at night with a cup of tea when you need something nourishing and comforting.

    ingredients for this recipe

    Ingredients

    This recipe calls for some pretty basic, staple baking ingredients, such as:

    flour – I use a combination of unbleached, all-purpose flour and whole wheat flour. You can also use regular bleached flour. Feel free to adjust the proportions as of white to wheat, so long as wheat is not more than half the total flour used.

    baking powder, baking soda, and salt – These are used to bring texture to the muffins. Don’t omit them. You can make your own baking powder if you run out.

    granulated sugar – This adds sweetness and a softer texture to your muffin. You can use an alternative sweetener if you prefer. Keep in mind that if you use a liquid sweetener like honey, to reduce the overall liquid in the recipe just a smidge.

    oil – I use a neutral oil, like avocado. You can use whatever oil you like or even melted butter or margarine.

    milk – I use dairy milk, but you can substitute a plant-based milk if that is what you have.

    yogurt – The yogurt adds acidity to the batter which helps the baking powder react. If you don’t have yogurt or don’t want to use it, you can do one of two things. Use buttermilk as a substitute for both the milk and yogurt in this recipe (1 ½ cups total) or use 2 tablespoons white vinegar plus the rest milk to equal 1 ½ cups.

    eggs – The eggs add richness and texture to the muffins. If you want to make this recipe egg-free or vegan, you can use flaxseed as an egg substitute.

    vanilla extract – I love using vanilla in baking, despite its higher price tag. To counteract this, I usually make my own vanilla extract. You can use a bit of rum instead if you like.

    ground cinnamon – Cinnamon is a nice foil to the carrots, bringing a spiced aspect to the muffins. You can also use ground ginger in addition or instead of the cinnamon in the recipe.

    shredded carrots – They wouldn’t be carrot muffins without the carrots. I shred my own as that’s the cheapest option usually. You can also use preshredded carrots if you prefer. If you’ve got zucchini instead of carrots on hand, you can also substitute shredded zucchini.

    chopped nuts – I like to use chopped walnuts or pecans in carrot muffins. Feel free to omit the nuts or substitute them with a different kind if you prefer.

    raisins – People either love or hate raisins in baked goods. I find that they add some sweet interest to these muffins. You can use golden or regular raisins, but you could also add dried cranberries, chopped dried apricots, or chopped dried cherries if you prefer.

    cream cheese – The cream cheese is optional, but it’s a fun addition to standard muffins, elevating them just a bit. You can use either full-fat or neufchâtel cream cheese.

    honey – Just a bit o’ honey adds delicate sweetness to the cream cheese topping. You could use an alternative sweetener if you like or serve these muffins with one of my sweetened, flavored cream cheese recipes, such as the Brown Sugar and Spice or the Strawberry.

    • muffin mix plus cinnamon in bowl
    • dry mix whisked in bowl
    • eggs, oil, yogurt, and milk in bowl
    • wet ingredients whisked in bowl
    • dry and wet ingredients in bowl with mix-ins
    • batter for muffins in bowl
    • batter mounded high in tin
    • honey and cream cheese in bowl
    • whipped honey cream cheese in bowl

    Instructions

    • Preheat the oven to 375 degrees. Line a 12-cup muffin pan with muffin papers. 
    • Whisk together the homemade muffin mix (the dry ingredients) with the cinnamon in a large bowl. 
    • In a medium bowl, whisk together the milk, yogurt oil, and eggs until blended. Pour the wet mixture into the dry ingredients and give it a few folds. Add the shredded carrots, raisins, and nuts. Fold just until combined; do not overmix.
    • Spoon the batter into the prepared muffin cups, dividing evenly. The cups should fill pretty near the top.
    • Bake for 25-30 minutes or until tester comes out clean. Cool on a wire rack. 
    • In a small mixing bowl combine the honey and cream cheese with a hand mixer until light and fluffy. Serve alongside the baked muffins.

    Pro tip: see Freezing Instructions below for instructions for freezing unbaked or baked muffins.

    • baked muffins on rack
    • frozen muffins in papers
    • muffin mix in a tub

    Freezing instructions

    There are three basic ways to freeze muffins:

    • These Carrot Muffins mix up beautifully and are super freezer-friendly already baked, so if you bake more than you need, you can throw them in the freezer for another time. Be sure to cool them completely on a rack before wrapping them in an airtight container or ziptop freezer bag.
    • You can freeze the muffins unbaked! Just prepare the batter, fill the cups, and slide the muffin tin into the freezer until the muffin pucks are frozen solid. Once firm, you can transfer them out of the tin and into a box or bag in the freezer. Bake from frozen whenever you want them fresh!
    • I highly recommend keeping several bags of homemade muffin mix in your freezer or pantry. Totally worth the few extra minutes for abundant rewards.

    Recipe costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • eggs – $0.50 
    • oil – $0.16 
    • yogurt – $0.15
    • milk – $0.17
    • vanilla – $0.25
    • granulated sugar – $0.22 
    • flour – $0.60
    • baking soda – $0.04
    • baking powder – $0.02
    • salt – $0.02
    • cinnamon – $0.02
    • carrots – $0.35
    • nuts – $1.33
    • raisins – $0.57
    • cream cheese – $0.99
    • honey – $0.88

    Purchased at a mid-range grocery store at non-sale prices, the ingredients for this recipe cost $6.27/dozen or 52 cents each.

    Compared to a bakery muffin, homemade is a surefire winner. But, you can save even more with the Good Cheap Eats System.

    muffin on small plate with cream cheese spread

    How to save more money

    Shop your kitchen – use what you have in terms of ingredients. Check the ingredients section for possible substitutions.

    Make a plan for leftovers – You won’t use an entire package of milk, eggs, or yogurt for this recipe. Be sure to use them up in other ways. Also, remember to freeze the muffins you won’t eat in a few days so they don’t go to waste.

    Shop wisely – Whether it’s which store you shop at or focusing on sales and clearance items, savvy shopping for the ingredients can greatly reduce the cost of this recipe, particularly where the vanilla extract, nuts, and honey are concerned.

    Kitchen equipment

    After years of weekly muffin baking, I’ve come across a few tools that I absolutely LOVE for muffin baking:

    • parchment muffin papers – I prefer using muffin papers since we’re such an on-the-go household. Muffin liners make it easier for transport as well as serving. I’ve found that parchment is the best for not sticking to the muffin.
    • USA muffin pan – Whether you use papers or not, the USA pan is the best for easy clean up since there’s no need to grease the pan. Everything cleans up easily.
    • Rubber spatula – I like to get every last bit of batter to make sure my muffins are big. A rubber spatula makes that easy.
    • stainless steel mixing bowls – A good set of mixing bowls makes baking such a pleasure!
    • ¼ cup scoop – This scoop is ideal for dividing the dough easily and with less mess.
    baked muffins on rack
    carrot muffins in basket with bowl of cream cheese
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    4.50 from 2 votes

    Carrot Muffins with Honey Cream Cheese Recipe

    Bake someone happy this week with these luscious Carrot Muffins with Honey Cream Cheese. They are filling, freezer-friendly, and absolutely delicious!
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Breakfast
    Cuisine: American
    Servings: 12 servings
    Calories: 448kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Ingredients

    Dry (or muffin mix) ingredients

    • 3 cup unbleached, all-purpose flour
    • 1 cup granulated sugar
    • ½ cup whole wheat flour
    • 4 teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Wet ingredients

    • 1 cup milk
    • ½ cup neutral oil
    • ½ cup plain yogurt
    • 2 egg
    • 1 teaspoon vanilla extract

    Mix-ins

    • ½ teaspoon ground cinnamon
    • ¾ cup carrots (shredded)
    • ½ cup chopped nuts
    • ½ cup raisins

    Cream cheese topping

    • 1 8-ounce package cream cheese softened
    • ¼ cup honey

    Instructions

    • Preheat the oven to 375 °. Line a muffin tin with papers or spray with nonstick cooking spray.
    • In a large mixing bowl, combine the flours, baking powder, baking soda, salt, and sugar. This is all that is in my homemade muffin mix if you premake it. Then whisk in the cinnamon.
    • In a separate bowl, combine the oil, milk, yogurt, eggs, and vanilla . Whisk to blend.
    • Add the wet ingredients to the dry. Gently fold in the carrots, walnuts, and raisins until mostly moistened. Spoon the batter into the prepared cups. It’s okay if they are heaping.
    • Bake 25 – 30 minutes or until a tester comes out clean. Cool on a rack.
    • In a small mixing bowl, combine the cream cheese and honey. Whip until fluffy with a hand mixer. Serve the cream cheese with the muffins.

    Notes

    Freeze muffins in a sealable plastic bag up to 3 months. Nutritional information is approximate and accounts for 1 muffin (out of 12) and 1/12 the cream cheese topping.

    Nutrition

    Calories: 448kcal | Carbohydrates: 58g | Protein: 8g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 51mg | Sodium: 237mg | Potassium: 364mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1673IU | Vitamin C: 1mg | Calcium: 131mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    Originally posted March 24, 2010. It has been updated for content and clarity.

    « Grated Carrot Salad
    Ham and Egg Salad »
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    Comments

    1. Amber

      August 06, 2017 at 7:19 pm

      Just made these for tomorrow’s breakfast but everyone had one as a before bedtime snack. Sooooo good! I made a couple of alterations but out of necessity and error lol. I did not have any raisins or craisins so I chopped up 1/2 cup prunes. And I thought it was 3 cups of carrots I added 2 cups and realized it was 3/4ths not 3 cups! But too late I had already thrown 2 cups in. It was great. The muffins did not appear to be overly carrot-y. The honey cream cheese was fantastic. Will definitely make these for work during the fall.

      Reply
      • Jessica Fisher

        August 06, 2017 at 7:24 pm

        Yay! I’m so glad it worked out. Your changes sound super tasty, too. Carrots seem to always be in season so it’s a great cheap baking mix-in.

        Reply
    2. Kim Kauffman

      March 27, 2010 at 8:57 am

      Yummy, I have these baking right now!

      Reply
    3. [email protected] Few Shortcuts

      March 25, 2010 at 8:23 pm

      Thanks so much for the linky! I can’t wait to check out some other great recipes!

      Reply
    4. Alicia

      March 25, 2010 at 3:43 pm

      Your muffins look great, Jessica!

      Reply
    5. Hattie

      March 25, 2010 at 3:39 pm

      Oooooo, those look so yummy! Definitely going to give these a try! Thanks for sharing!

      Reply
    6. [email protected]

      March 25, 2010 at 1:53 pm

      Thank you for the link-up! 🙂

      Reply
    7. Katie @ goodLife {eats}

      March 25, 2010 at 10:23 am

      Yummy! I love that this is like carrot cake, but healthier and for breakfast. Honey Cream Cheese sounds delicious!

      Reply
    8. Carissa

      March 25, 2010 at 10:22 am

      My boys love carrot and zucchini muffins. It’s a great way to get some extra veggies in them! Love the idea of the honey sweetened cream cheese. Thanks for sharing. 🙂

      Reply
    9. Vanderbilt Wife

      March 25, 2010 at 8:08 am

      Wow, Jessica, those look AWESOME! Like carrot cake…but easier. I love stuffing veggies into baked goods. If I could just figure out a way to hide some spinach in my peach cake…

      Reply
      • Jessica Fisher

        March 25, 2010 at 10:14 pm

        @Vanderbilt Wife, you know, I think CA Pizza Kitchen had a pizza with spinach, cheese, and peaches. Really!

        Reply
    10. Janine

      March 25, 2010 at 6:27 am

      Had to log out and back in….there he was! Mr. Linky! Thanks for hosting this…great recipes! Definitely going to try the muffins this weekend! Great Sat. morning breakfast!

      Reply
    11. Janine

      March 25, 2010 at 6:07 am

      Can’t find the Mr. Linky to post my recipe?

      Reply
    12. Candi

      March 25, 2010 at 5:44 am

      I’ve never tried honey sweetened cream cheese, I’ll have to try it!

      I’ve linked to the Pound Cake recipe I’ve always have success with. It’s so good!

      Reply
    13. SnoWhite

      March 25, 2010 at 5:16 am

      Those look really tasty — I am especially excited to try the honey cream cheese — looks delightful!

      Reply
    14. Susie's Homemade

      March 25, 2010 at 4:43 am

      I entered my Ciabatta bread. It is great for sandwiches with that leftover ham:-)

      Reply
    15. Jane

      March 24, 2010 at 9:45 pm

      Those muffins look so good! I love that there are no unusual ingredients! I will plan to make these soon for sure. I’ve started making my own yogurt in the crockpot and it’s nice to use in recipes like baked goods because they make the final result so moist and yummy!
      Thanks for the recipe!

      Reply
    16. jenna Food WIth Kid Appeal

      March 24, 2010 at 8:12 pm

      you’ll never guess what I used to turn the frosting on my brownies pink……

      Reply
      • Jessica Fisher

        March 25, 2010 at 10:13 pm

        @jenna Food WIth Kid Appeal, I knew it would be BEETS. 😉

        Reply
    17. [email protected]

      March 24, 2010 at 7:35 pm

      Those muffins look yumy! I’m really looking forward to Easter this year. It’s another one of those “foodie” holidays that are such fun!
      Thanks so much for hosting another great URS!
      ~Liz

      Reply

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