About the Recipe
If you love classic carrot cake, these carrot cake muffins are going to become a new favorite in your kitchen. They have everything that makes carrot cake irresistible—warm spices, tender texture, and rich cream cheese flavor—but in a convenient muffin form that’s perfect for breakfast or a grab-and-go snack.
What makes these muffins especially special is the use of fresh milled spelt flour. Fresh milling brings out a naturally nutty, slightly sweet flavor that pairs beautifully with carrots and warm spices like cinnamon and nutmeg. It also adds more nutrition and depth than standard store-bought flour, giving these muffins a hearty, wholesome character.
Inside each muffin is a smooth cream cheese filling, creating a rich, tangy surprise in every bite. On top, a buttery crumb topping adds a little crunch and sweetness that perfectly complements the soft muffin beneath it.
These muffins feel like something you’d find in a cozy bakery—rustic, comforting, and full of flavor—but they’re simple enough to make at home. Whether you’re baking for a slow weekend morning, sharing with friends, or adding something special to your brunch table, these carrot cake muffins deliver all the classic flavors of carrot cake in a delicious, handheld treat.
Ingredients
Muffins:
2 c spelt flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
2 eggs
1 c honey
1/2 c melted coconut oil
1 tsp vanilla
1.5-2 c grated carrot
Cream Cheese Center:
6 oz softened cream cheese
2 tbsp maple syrup
1/2 tsp vanilla
Crumble Topping:
2 tbsp soft butter
2 tbsp flour
2 tbsp oats
4 tbsp cocnut sugar
Preparation
Step 1:
Mill flour and add baking powder, salt, cinnamon, ginger, nutmeg and cloves; set aside.
Step 2:
Into larger bowl, mix eggs, honey, coconut oil, vanilla and grated carrots. Gently fold flour mixture into liquids, don't overmix. Set aside.
Step 3:
In smaller bowl, beat cream cheese, maple syrup and vanilla til combined well. In a seperate small bowl, mix crumble ingredients til nice and crumbly.
Step 4:
Add muffin liners to muffin pan. Add about 1 tbsp of muffin batter to each muffin liner. Next add about 1/2 tbsp scoop of the cream cheese filling. Top with muffin batter and finally sprinkle crumb mixture over. (if you have extra cream cheese filing, set aside to make a glaze)
Step 5:
Bake 18-25 mins (checking around the 20 min mark) until a toothpick comes out clean.
Step 6:
If you have any remaining cream cheese filling, add milk, 1 tsp at a time and mix very well until you get a slightly runny texture. Once muffins are cooled, drizzle glaze over top of muffins.
Enjoy!