Corn-Carrot-Cream Cheese Muffins


My 3 year old twins started preschool a few weeks ago.  It is just 3 days a week for 4 hours in the morning, but this is the first time I have truly left them somewhere other then home for that long.  I had awful first day of school jitters- I thought I would be tearing bawling toddlers off of me.  Nope – they jumped right in and I ran out of there at the speed of light.  Freedom!! I only had 1 sweet child with me – party time!!

Of course, the twins saved the “don’t leave me” meltdowns for a few days in when I thought I was out of the woods.  But that didn’t change how great the time alone with my littlest man was.  I cherish any chances to have one on one time with any of my precious ones.

Today my little partner in crime slept almost the entire morning while his brother and sister were at school.  It took me about 2 seconds to decide what to do – muffins! However, I am looking for opportunities to cut down on all those evil – but oh so yummy sometimes – white things like white flour and sugar – so I chose corn muffins sweetened with honey and tossed in some carrots for a somewhat covert veggie dose.   My Emmie is obsessed with cream cheese.  She would prefer to keep a block on her at all times to take little mouse-like nibbles off of when the urge hits.  Because of that, we usually have an excess of cream cheese around, and I thought that might be a nice addition to round out the flavors of this little muffin man.

Corn-Carrot-Cream Cheese Muffins


  • Modified from Doris Greenspan's Baking from my
  • home to yours, Corniest Corn Muffins
  • 1 cup spelt flour
  • 1 cup cornmeal
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 3 Tablespoons butter, melted
  • 3 Tablespoons canola oil
  • 3 Tablespoons honey
  • 1 egg
  • 1 egg yolk
  • 1 cup finely grated carrot
  • 1-8oz block cream cheese, cut into small pieces


  1. Oven to 400.
  2. Spray muffin pan with cooking spray.
  3. Combine spelt flour through salt in a bowl and whisk to combine.
  4. In a different bowl whisk together buttermilk through egg yolk (do oil first in measuring spoon then the honey - it will slide right out).
  5. Mix wet ingredients into dry ingredients - gently mix with a spoon, before it is completely blended add carrots and cream cheese.
  6. Use an ice cream scoop to divide batter into muffin pan.
  7. Start checking if done at 15 minutes - knife in middle should come out clean.
  8. Cool in pan for 5 minutes before moving to cooling rack.
  9. Serve plain, with butter or jam - pick your poison.
  10. Kept in a container overnight, they were even better the next day.

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  • Susan

    I want some of those muffins for breakfast tomorrow. I can smell them already!

  • Allie M

    These look so good…please post those peach and brie muffins, I still dream about those!

  • Nicole

    Allie- the peach/bran muffins? Yes! I will definitely make those, hopefully this weekend. Might have to dig up something other then peaches, but those are the best bran muffins I have ever had. Heidi Swanson recipe.