Sometimes, a regular muffin just won’t do. Enter the Jumbo Carrot Cream Cheese Muffin—big, bold, and bursting with flavor. These muffins are soft, moist, and packed with fresh carrots, creamy Greek yogurt, and a blend of warm spices. They’re the kind of treat that feels like a warm hug in food form. How does that sounds to you? 🙂

Why Small Batch

We love a good homemade bake, but sometimes you don’t need a dozen muffins sitting around, tempting you. This small batch makes just three jumbo muffins—perfect for sharing (or saving for yourself). No waste, no excess, just the right amount to enjoy fresh. If you want, you can make this into smaller portions of 6 for more opportunity for sharing. Your call 🙂

Carrots for Sweetness and Moisture

Freshly grated carrots bring natural sweetness and moisture to these muffins. They blend beautifully with the Greek yogurt, creating a soft texture that stays deliciously moist even days after baking. Plus, carrots add a little veggie goodness, so it’s practically a health food, right?

A Touch of Greek Yogurt Magic

Forget dry muffins—Greek yogurt is the secret to keeping them extra tender. It adds a light tang that pairs perfectly with the spices while giving the muffins a soft, rich crumb. It’s a simple ingredient that makes a big difference in texture.

What’s a carrot muffin without warm spices? A blend of cinnamon, nutmeg, and a hint of ginger gives these muffins that cozy, deep flavor that makes each bite feel comforting and familiar. They’re the kind of flavors that make you want to grab a mug of tea and settle in for the day

Because Carrot Muffin is Not the Same Without Cream Cheese

Here’s where these muffins go from great to next-level amazing. The center is stuffed with a creamy, tangy cream cheese filling, adding the perfect contrast to the sweet, spiced muffin. It melts slightly as they bake, creating a soft, rich center that surprises you with every bite.

Big Muffins, Big Flavor

These aren’t your average bite-sized muffins. Each one is jumbo, meaning thick, hearty, and satisfying. They’re a breakfast or snack that feels indulgent without being heavy, giving you the perfect balance of sweetness, spice, and creaminess.

Fresh, Simple Ingredients

You don’t need fancy ingredients to make something amazing. This recipe relies on fresh carrots, Greek yogurt, simple spices, and pantry basics. It’s approachable, easy to whip up, and packed with homemade goodness

Perfect for Any Time of the Day

Breakfast? Absolutely. Afternoon snack? Yes, please. Dessert? Why not? These jumbo muffins fit into any moment when you need something delicious. Whether you’re pairing them with coffee in the morning or enjoying them for a late-night treat, they hit the spot every time.

Time to Bake

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to make the best Small Batch Jumbo Carrot Muffins you’ve ever tasted. They’re warm, comforting, and just the right amount of indulgent. Happy baking!

Ok, so I think I got everything covered. Let’s make some muffin, not just any muffin. Let’s make this jumbo Carrot Cream Cheese Muffin. Let’s get started! 

Ingredients:

• 1 cup All-Purpose Flour
• 1 teaspoon Baking powder
• 1/4 teaspoon Baking soda
• 1/4 teaspoon Salt
• 1/4 teaspoon Cinnamon Powder
• 1/4 teaspoon Nutmeg
• 1 large Egg – room temperature
• 1/3 cup plain Greek Yogurt – at room temperature
• 2 tablespoon flavorless Oil
• 1 teaspoon Pure Vanilla Extract
• 1/3 cup packed light or dark Brown Sugar
• 90 grams peeled and  grated Carrots

Cream Cheese Filling

• 3 tablespoon Cream Cheese
• 2 tablespoon Egg
• 2 tablespoon Icing Sugar
• 1/2 teaspoon pure Vanilla Extract – optional

Instructions:

• Preheat the oven to 400°F.
• Make the Cream Cheese Mixture: Mix the cream cheese, icing sugar, egg yolk and pure vanilla extract until combined and smooth.

• Wet Ingredients: In a medium bowl, whisk the oil, eggs, brown sugar, applesauce, vanilla, and carrots together until combined.

• Dry Ingredients: Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg together in a large bowl until combined. Set aside.

• Wet + Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently whisk until just combined.
• Scoop: Scoop the batter in the prepared muffin tin. Fill the center with 1 teaspoon cream cheese filling. Cover with another scoop of the muffin batter. Top each muffin with remaining cream cheese mixture.

• Bake: Bake for 10 minutes at 400F, then lower the temperature to 350F and bake for another 15 – 18 minutes. Baking times vary so keep an eye on yours. The muffin is done when a toothpick inserted in the center comes out mostly clean with zero raw batter. Remove the muffin from the oven.
  • Factors Affecting Baking Time: Oven temperature. moisture level of sugar (dry brown sugar has less moisture), amount of grated carrots (this could vary slightly on how you measure the carrots), type of yogurt (regular yogurt are more watery compared to greek yogurt).

• Cool completely in the pan.

Makes 3 Large Muffins

Nutritional Information

Nutritional Information was calculated using Veryfitwell Recipe Calorie and Nutrition Calculator. For details about Nutritional Information in this website, please read the Disclaimer page.

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