Carrot Muffins with Honey Cream Cheese

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

Carrot Muffins with Honey Cream Cheese | Life as Mom

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.

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.

(Head here for all my muffin tips.)

A few years ago — about seven, to be exact — I tweaked them to coordinate with the arrival of spring, turning them into Carrot Muffins with Honey Sweetened Cream Cheese. They are so yummy!

Recently, I baked up a batch to surprise the ladies in my Bible study. It was a cold morning, and while we don’t typically have snacks, I thought it would be fun to have muffins and tea. It was also the first morning ALL YEAR LONG that I was with-it enough to do something fun and spontaneous.

Carrot Muffins with Honey Cream Cheese | Life as Mom

I loaded up all the stuff in my car, fended off my children from the carrot muffins and honey cream cheese, and toddled off to CBS. And guess what?

Suzanne was sick. Kathryn and Joy were out of town. Alison had to take her grandpa to the doctor. Barbara was on jury duty. The only people there were my leader Nichole and me! Talk about irony. I had to answer all the study questions on my own! But, I also got to eat all the muffins I wanted.

Which I did without even blinking an eye.

Needless to say, my kids were THRILLED. They ate muffins all the car ride home. Ha!

These Carrot Muffins mix up beautifully and are super freezer-friendly, so if all your friends stand you up, you can throw them in the freezer for another time. πŸ˜‰

I highly recommend keeping several bags of mix in your freezer. Totally worth the few minutes for abundant rewards.

Carrot Muffins with Honey Cream Cheese | Life as Mom

0 from 0 votes
Carrot Muffins with Honey Cream Cheese
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Bake someone happy this week with these luscious Carrot Muffins with Honey Cream Cheese. They are filling, freezer-friendly, and absolutely delicious!
Course: Breakfast
Cuisine: American
Keyword: carrot muffins
Servings: 12 servings
Calories: 448 kcal
Author: Jessica Fisher
Ingredients
  • 3 cups unbleached flour
  • 1/2 cup whole wheat flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup oil
  • 1 cup milk
  • 1/2 cup plain yogurt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 3/4 cup shredded carrot
  • 1/2 cup chopped nuts
  • 1/2 cup raisins
  • 8 ounces cream cheese softened
  • 1/4 cup honey
Instructions
  1. Preheat the oven to 375 Β°. Line a muffin tin with papers or spray with nonstick cooking spray.
  2. In a large mixing bowl, combine, the flours, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, combine the oil, milk, yogurt, eggs, vanilla and cinnamon. Whisk to blend.
  4. 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.
  5. Bake 25 - 30 minutes or until a tester comes out clean. Cool on a rack.
  6. 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.
Recipe Notes

Freeze muffins in a sealable plastic bag up to 3 months.

Nutrition Facts
Carrot Muffins with Honey Cream Cheese
Amount Per Serving
Calories 448 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Cholesterol 51mg17%
Sodium 237mg10%
Potassium 364mg10%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 25g28%
Protein 8g16%
Vitamin A 1673IU33%
Vitamin C 1mg1%
Calcium 131mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Originally posted March 24, 2010. Updated May 9, 2017.

Carrot Muffins with Honey Cream Cheese | Life as Mom

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. 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

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

  3. Jane says

    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!

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

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

  6. Candi says

    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!

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

  8. 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!

  9. 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…

    • Jessica Fisher says

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

  10. 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. πŸ™‚

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

  12. Thank you for the link-up! πŸ™‚

  13. Hattie says

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

  14. Your muffins look great, Jessica!

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

  16. Yummy, I have these baking right now!

  17. Amber says

    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.

    • 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.

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