Secret-Centre Carrot Cake Muffins

A carrot cake flavour in the form of a healthy, crunchy breakfast muffin!

Recipe Preparation Icon
Prep Time 20 minutes
Recipe Total Time Icon
Total Time 40 minutes
Recipe icon to illustrate the number of servings
Servings 12

Key Ingredient

Kellogg's® Granola Crunchy

Kellogg's® Granola Crunchy



  • cake flour 1 3/4 cups
  • baking powder 1 tsp
  • bicarbonate of soda 1/2 tsp
  • oil 1/2 cup
  • light brown sugar 3/4 cup
  • eggs 2
  • full cream plain yoghurt 1/2 cup
  • finely grated carrots 1 cup
  • Kellogg's® Crunchy Granola With A Hint of Cinnamon 1 3/4 cups
  • cream cheese, softened 1 tub (230g)
  • icing sugar 1/4 cup
  • milk 3 tsp

Cooking steps

1. Preheat the oven to 200°C and grease a 12-hole muffin tray.

2. In a large mixing bowl, sieve together the flour, baking powder and bicarbonate of soda.

3. In another mixing bowl, whisk together the oil and sugar. Add the eggs, one at a time until fully incorporated.

4. Fold the dry ingredients into the wet ingredients until just combined.

5. Carefully fold in the yoghurt, grated carrots and 1 cup of Kellogg’s™ Crunchy Granola With A Hint of Cinnamon.

6. Add a heaped spoonful of the batter into each muffin tin cup.

7. Whisk together the cream cheese and icing sugar using a fork. Spoon a heaped teaspoon of the cream cheese mixture into the centre of the carrot cake batter and top with more batter, filling the cups ¾ full.

8. Sprinkle the remaining granola over each muffin and bake for about 15 minutes.

9. Allow to cool for 5 minutes, then transfer to a cooling rack to cool completely.

10. Prepare a glaze by stirring about 3 teaspoons of milk into the remaining cream cheese mixture to achieve a runny consistency. Garnish with a drizzle of the cream cheese glaze.

11. Serve for breakfast and ENJOY!