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And Other Sweet And Salty Crations From Vera’s Kitchen Corner

Carrot Cake Muffins Recipe With Cheescake Fillings

Breads and Muffins, Vera's Recipes

Delicious breakfast, snacks or dessert, these moist Carrot Cake Muffins have smooth cream cheese filling inside and crunchy cinnamon streusel on top, I can’t decide which is my favorite part.

Delicious breakfast, snacks or dessert, these moist Carrot Cake Muffins have smooth cream cheese filling inside and crunchy cinnamon streusel on top, I can’t decide which is my favorite part.

Since my first try with carrots in a dessert went very well, despite all the doubts that I had, there was nothing else left to do but to enter a new experiment. Yes! Like Schwarzenegger in the movie „Terminator“, my carrot said the unforgettable sentence „I’ll be back“. And since Easter is here, there is no better time for it. So, here we are again, talking about carrots.

This time, on the menu are one of the most popular muffins in the last year or two on PinterestCarrot Cake Muffins. This muffin was first seen on the great blog „King Arthur Flour“ and after that, I haven’t seen a famous food blogger that hasn’t tried this recipe. The thing that makes it really irresistible is the beautiful cheesecake filling which leaves the impression that the muffin simply melts in your mouth.

Well, ok, if my more famous colleagues from the blogging community tried it, this is the time for me to do it. But, in order not to copy-paste the recipe from the King Arthur Flour, I decided to make a little adaptation of my own. If you have ever been on my Bread & Muffin page, you must have seen that almost every one has to have streusel crumbs. Yes, everyone in my home simply loves these sweet crumbs, so the tradition was to be continued. My Carrot Cake Muffins will bi covered with this sweet addition and sugar and milk  glaze will be drizzled over it.

Delicious breakfast, snacks or dessert, these moist Carrot Cake Muffins have smooth cream cheese filling inside and crunchy cinnamon streusel on top, I can’t decide which is my favorite part.

As for the preparation of the muffins itself, you really shoudn’t have any difficulties or any problems. The steps are simple and the only question you have in front of yourself is how much cheesecake filling to put in your muffins. This time, I experimented with very little up to so much that the muffin simply melts in your mouth from the filling. It all depends on what you prefer.

And after about 20 minutes of baking, here is my kitchen again filled with the smell of carrot cake and a beautiful dessert or breakfast on my table – muffins you can have for Easter or any other occasion. As for me, I won’t say that the Carrot Cake Muffins have beaten my favorite Raspberry Muffins, but my family was really delighted, so in a very short time, from the muffins, there were only some crumbs left on an empty plate. So if you a carrot cake lovers this is another recipe you should try.

Delicious breakfast, snacks or dessert, these moist Carrot Cake Muffins have smooth cream cheese filling inside and crunchy cinnamon streusel on top, I can’t decide which is my favorite part.





Carrot Cake Muffins with Cheesecake Filling

Yields 18

Delicious breakfast, snacks or dessert, these moist Carrot Cake Muffins have smooth cream cheese filling inside and crunchy cinnamon streusel on top, I can’t decide which is my favorite part.

30 min

20 min

50 min

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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 ounce cream cheese-softened

1/4 cup+1 Tablespoon sugar

1/2 teaspoon vanilla

For Streusel Topping:

1 cup all-purpose flour

2/3 cup granulated sugar

1 /2 cup unsalted butter-melted

1 teaspoon cinnamon

1/4 teaspoon salt

For the Glaze:

1 Teaspoon milk

1/4 cup powdered sugar


Instructions

  • Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside.
  • To make streusel topping in a medium bowl stir together 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 melted and stir it with a fork until crumbly, set aside.
  • To make the filling beat the cream cheese, vanilla and sugar until smooth, set aside.
  • To make the muffins, in a large bowl, whisk together dry ingredients listed for the muffins.
  • In a small bowl, whisk together the eggs, water and oil.
  • Stir the egg mixture into dry ingredients, then fold in grated carrots and stir well to combine..
  • Drop about 1 1/2-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling, cover with carrot batter to fill the cups 3/4 full, then top with streusel topping and bake about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.
  • Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.
  • To make the glaze, stir well 1 tablespoon milk with 1/4 cup powdered sugar and drizzle over the muffins before serving.
Recipe Type: Dessert

 

13 thoughts on “Carrot Cake Muffins Recipe With Cheescake Fillings

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  1. Wow looks awesome. i was going thru the recipe, and was curious about the streusel topping. I think it was cut off, but was it 1/2 cup butter or 1 1/2 cup butter? i’m worried about adding too much.

  2. Not bad. The carrot cake was super moist, but it was a little too much ginger for me. And I think next time i will just spray the muffin pan with non-stick spray and not use cupcake liners.

  3. Mine are in the oven as we speak. However, you should maybe rethink the amount of batter dropped into the cupcake liners. If using the amount stated in the recipe, it will not make 18 cupcakes. I used 1 and 1/2 TBS of carrot cake batter and only got 12 cupcakes.

  4. Just took them out of the oven, to bring to thanksgiving. Not sure how to store them though. Freeze until Thursday (it’s Tuesday), refrigerate? Airtight container? And still glaze right before serving? I had to make ahead, because with the crumble, the cake, the filling and the glaze, this recipe was a mess! Thanks – my kitchen smells amazing and I can’t wait to eat the muffins!

  5. I made these for mother’s day and they were delicious, however, there was barely enough batter for 18; I used just enough to cover the bottom, used less than a tablespoon of filling (small cookie scoop) and I had to scrape to get enough to cover the last 3. I also had 1/2 the filling left over and about 1/2 the streusel topping (and I wasn’t being stingy). Next time I’m going to double the batter recipe and make 24 generous sized muffins.
    I’m also going to have to experiment a bit: my husband said there wasn’t nearly enough carrot in them.

    1. Also, the cheesecake ‘filling’ bubbled up and out the top and just left a hole in the middle, but I’m going to blame that on my using light cream cheese that I had on hand.

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