Gluten Free Carrot Cake Muffins with Cream Cheese Filling
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Yield: 12 muffins
These muffins make for the perfect breakfast, snack, or dessert. Zested carrots combine with the tender, moist crumb. Cinnamon, nutmeg, cloves, and allspice add warmth, comfort and depth of flavor. Then, a chilled vanilla cream cheese filling greets you after you take the first bite.
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Equipment
Ingredients
For the Gluten Free Carrot Cake Muffins:
- 1 ½ cups high quality gluten-free all purpose flour containing xanthan gum I used King Arthur's Measure for Measure
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 2 large eggs room temperature
- ½ cup vegetable oil
- ⅓ cup buttermilk (make your own by adding 1 teaspoon lemon juice or white vinegar to ⅓ cup milk)
- 2 teaspoon pure vanilla extract
- 1 cup zested carrots (about 3 medium carrots) do not pack down inside the measuring cup
For the Homemade Cream Cheese Filling:
- 4 oz. cream cheese (½ an 8 oz. block) room temperature
- ⅓ cup granulated sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Homemade Cream Cheese Icing:
- In a small-sized mixing bowl, beat the room temperature cream cheese, sugar, and pure vanilla extract together until smooth. I used an electric mixer. Set in refrigerator until ready to be used.
For the Gluten Free Carrot Cake Muffins:
- Preheat the oven to 375 F. Prepare a cupcake tray by greasing it with butter or cooking spray, or use liners. Set aside.
- In a large-sized mixing bowl, whisk together the GF flour, granulated sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves, and nutmeg.
- In a medium-sized mixing bowl, whisk together the oil, buttermilk, eggs, vanilla, and light brown sugar until smooth.
- Pour the wet ingredients into the dry and mix until just combined. It's okay to see a little bit of flour still here. Gently fold in zested carrots.
- To assemble the muffins: Spoon about 1 ½ tbsp. of carrot cake batter into the bottom of every muffin cup. Then, add about 2 teaspoon of cream cheese filling to the middle of every muffin. Top the muffins with the remaining batter, about 1 tbsp. per muffin cup, covering the cream cheese filling.
- Bake 20-25 minutes until golden brown and muffin tops spring back. Since altitude effects baking and ovens range in temperature output, I recommend keeping an eye on your muffins around the 15 minute mark just to see how they're looking.
- Cool completely and serve. Storage: Store these muffins in an airtight container in your refrigerator and enjoy chilled. Eat within three days.
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