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Carrot Cake Muffins with Cheesecake Filling Recipe

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3.8 from 7 reviews

These Carrot Cake Muffins with Cheesecake Filling are moist, flavorful treats perfect for breakfast, snacks, or dessert. Each muffin features a smooth cream cheese center and a crunchy cinnamon streusel topping, delivering a delightful contrast of textures and flavors that will satisfy your sweet cravings.

Ingredients

For Carrot Cake Muffins:

  • 2 1/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar (firmly packed)
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots (about 2–3 medium carrots)

For Cream Cheese Filling:

  • 10 ounces cream cheese, softened
  • 1/4 cup + 1 tablespoon sugar
  • 1/2 teaspoon vanilla extract

For Streusel Topping:

  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the Glaze:

  • 1 teaspoon milk
  • 1/4 cup powdered sugar

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (204°C). Line a standard cupcake pan with paper liners and set it aside.
  2. Make Streusel Topping: In a medium bowl, combine 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add 1/2 cup melted unsalted butter and stir with a fork until the mixture is crumbly. Set aside.
  3. Prepare Cream Cheese Filling: Beat together the softened cream cheese, 1/4 cup plus 1 tablespoon sugar, and 1/2 teaspoon vanilla extract until the mixture is smooth and creamy. Set aside.
  4. Mix Dry Muffin Ingredients: In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 cup granulated sugar, 1/4 cup firmly packed light brown sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, and 3/4 teaspoon salt.
  5. Mix Wet Muffin Ingredients: In a small bowl, whisk together 2 large eggs, 3/4 cup water, and 1/3 cup vegetable oil.
  6. Combine Wet and Dry Ingredients: Stir the wet mixture into the dry ingredients until just combined, then gently fold in 1 cup grated carrots until evenly distributed.
  7. Assemble Muffins: Drop about 1 1/2 to 2 tablespoons of carrot cake batter into each cupcake liner, spreading to cover the bottom. Add 1 heaping tablespoon of cream cheese filling on top of the batter in each cup, then cover with additional carrot cake batter until the cups are approximately 3/4 full.
  8. Add Streusel Topping and Bake: Sprinkle the prepared streusel topping evenly over each muffin. Bake for about 20 minutes, or until a toothpick inserted into the carrot cake portion (not the cream cheese filling) comes out clean.
  9. Cool Muffins: Remove muffins from the oven and let them cool for 10 minutes in the pan. Then transfer muffins to a wire rack to cool completely.
  10. Prepare and Drizzle Glaze: Stir together 1 teaspoon milk and 1/4 cup powdered sugar until smooth. Drizzle the glaze over the cooled muffins before serving.

Notes

  • Ensure cream cheese is softened before mixing to avoid lumps in the filling.
  • Do not overmix the batter to keep muffins tender.
  • For fresher muffins, store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
  • You can substitute vegetable oil with light olive oil or melted coconut oil for a different flavor.
  • Grate the carrots finely for even distribution and better texture.
  • To make gluten-free, substitute all-purpose flour with a gluten-free flour blend.

Find it online: https://lauracooks.com/carrot-cake-muffins-with-cheesecake-filling-recipe/