Description
Moist and flavorful carrot coconut muffins with a surprise cream cheese filling in the center, perfect for breakfast or a snack.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup shredded sweetened coconut
- 1/4 cup crushed pineapple, drained
- For the cream cheese filling:
- 6 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs with granulated and brown sugar until well combined. Stir in the oil and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in grated carrots, shredded coconut, and crushed pineapple.
- In a separate bowl, combine softened cream cheese, sugar, and vanilla extract until smooth.
- Spoon about a tablespoon of muffin batter into each muffin cup. Add a teaspoon of cream cheese filling to the center, then cover with more muffin batter until about 3/4 full.
- Bake for 20-25 minutes or until a toothpick inserted in the muffin (not the center) comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store muffins in the refrigerator due to the cream cheese filling.
- You can substitute walnuts or raisins for added texture.
- Use unsweetened coconut for a less sweet option.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 16g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
