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Cranberry Carrot-Cake Muffins

adapted from Joshua McFadden's recipe for All-Clad
Prep Time 10 mins
Cook Time 25 mins
Course Breakfast, Dessert
Servings 18 muffins


  • cups all-purpose flour (300 g)
  • ½ cup brown sugar (107 g)
  • ¾ cup granulated sugar (150 g)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 2 tsp salt
  • 2 large eggs
  • ½ cup extra-virgin olive oil
  • 1 cup water
  • 1 cup grated carrots (99 g)
  • 1 cup fresh or frozen cranberries (99 g)
  • ½ cup crystallized ginger (92 g)
  • 12 oz cream cheese softened
  • 3 tsp vanilla extract
  • 2 tbsp honey


  • Preheat your oven to 400 F. Grease a 12-well muffin tin with butter or cooking spray.
  • In a small bowl, combine the cream cheese, vanilla, and honey until smooth. Set aside.
  • In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, ground ginger, cinnamon, nutmeg, and salt.
  • In another small bowl, whisk together the eggs, water, and olive oil.
  • Make a well in the middle of the dry ingredients in the large bowl and add your wet ingredients. Mix together until dry ingredients are fully moistened and no dry spots remain.
  • Fold in the carrots, cranberries, and crystalized ginger.
  • Fill each well of the muffin tin with about 3 Tbsp of batter, then top with a large spoonful of cream cheese mixture on the center.
  • Bake, checking around the 18-22 minute mark with a toothpick. If the toothpick comes out clean, they are done. Cool on a rack and enjoy.