Spiced Carrot Muffins with Cardamom Cream Cheese Swirl
Spiced Carrot Muffins with Cardamom Cream Cheese Swirl
These bakery-style muffins have a tender, moist crumb and a domed, sugar-crackled top. A warm blend of cinnamon, cardamom, ginger and nutmeg runs through the batter, and a ribbon of cardamom cream cheese hides in the middle. Everything mixes in two bowls, so they are easy enough for a weekday morning.
What You'll Need
Grate the carrots on the small holes of a box grater so they melt into the crumb instead of staying stringy.
The Spiced Dry Mix
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp Fine Ground Himalayan Pink Salt
- 1 1/2 tsp Organic Cassia Cinnamon Powder
- 1 tsp Organic Cardamom Powder
- 1/2 tsp Organic Ginger Powder
- 1/4 tsp Organic Nutmeg Powder
The Batter
- 2/3 cup packed light brown sugar
- 1/2 cup melted Organic Coconut Oil
- 2 large eggs, room temperature
- 3/4 cup plain whole-milk yogurt
- 1 tsp vanilla extract
- 2 cups finely grated carrots (about 3 medium)
- Zest of 1 orange
- 1/2 cup chopped walnuts (optional, toast them first for extra crunch)
Cardamom Swirl & Topping
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp Organic Cardamom Powder
- 1 tsp orange juice
- 1 tbsp turbinado sugar + 1/4 tsp cinnamon powder
Step by Step
Prep the oven and pan
Heat the oven to 400°F. Line a 12-cup muffin tin with paper liners. The high starting temperature gives the muffins their domed tops.
Make the cardamom swirl
Beat the cream cheese, powdered sugar, 1/2 tsp cardamom and orange juice until smooth and spreadable. Set aside while you mix the batter.
Whisk the dry ingredients
In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, 1 tsp cardamom, ginger and nutmeg. Whisking spreads the ground spices evenly so every bite tastes the same.
Mix the wet ingredients
In a second bowl, whisk the brown sugar, melted coconut oil, eggs, yogurt, vanilla and orange zest until smooth. Stir in the grated carrots.
Fold and fill
Pour the wet mixture into the dry and fold with a spatula until just combined, with a few streaks of flour still showing. Fold in the walnuts if using. Fill each liner halfway, add a heaping teaspoon of swirl, and cover with more batter. Drag a toothpick through once to marble, then sprinkle with the cinnamon sugar.
Bake in two stages
Bake at 400°F for 5 minutes. Without opening the door, reduce the heat to 350°F and bake 16 to 18 minutes more, until golden and a toothpick comes out clean from the cake portion.
Cool before serving
Rest the muffins in the pan for 10 minutes, then move them to a rack. The cream cheese center stays soft, so cool completely before stacking.
Because the swirl contains cream cheese, refrigerate leftovers in an airtight container and warm each muffin for 15 seconds in the microwave before serving.
The Spices Behind the Muffins
Common Questions
Can I use freshly grated nutmeg instead of nutmeg powder?
Yes. Grate about 1/4 tsp of whole nutmeg on a fine rasp. Fresh nutmeg smells slightly brighter, but the ground version is just as convenient and gives consistent results.
Can I swap the coconut oil for butter or another oil?
Yes. Use the same amount of melted butter or a neutral oil. Coconut oil gives a subtly sweet aroma and a soft crumb, so expect a slightly different flavor with the swap.
Why do the muffins bake at two temperatures?
The initial 400°F blast makes the batter rise quickly and form a tall dome. Lowering to 350°F lets the center cook through without over-browning the tops.
Can I make these without the cream cheese swirl?
Absolutely. Fill the liners with batter and bake as written. They are lovely plain, or topped with a little extra cinnamon sugar.
How do I store and freeze them?
Keep swirled muffins in the refrigerator for up to 4 days. Without the swirl, they keep covered at room temperature for 2 days. Wrapped individually, they freeze well for up to 2 months.
