Carrot Cake Muffins with Cheesecake Filling

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Who doesn’t love a sweet, moist muffin with a surprise creamy center? These carrot cake muffins with cheesecake filling are a dream come true for dessert lovers. With the warm spices of classic carrot cake and a rich cheesecake center, they offer the perfect balance of flavors.

Whether you’re looking for an easy breakfast treat, an afternoon snack, or a sweet dessert, these muffins will quickly become a household favorite. Let’s dive into the recipe!

Introduction

Carrot cake is a beloved dessert with a rich history dating back to medieval times when sweet vegetables were used in cakes to add moisture. These Carrot Cake Muffins take all the best parts of a traditional carrot cake and turn them into perfectly portioned muffins with a delicious cheesecake filling.

What makes this recipe special is its moist texture, warm spices, and creamy surprise inside. Whether you’re a fan of classic carrot cake or just love a good muffin, this recipe is a must-try!

Ingredients

To prepare these carrot cake muffins with cheesecake filling, you’ll need:

For the Muffins:

• 2 cups shredded carrots
• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon nuts
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 teaspoon vanilla extract

 the cheesecake filling:

• 8 oz. cream cheese (softened)
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

For the Topping (Optional):

• 1/4 cup chopped walnuts or pecans
• 2 tablespoons brown sugar

How to Make Carrot Cake Muffins with Cheesecake Filling

Follow these steps to create your own moist, flavorful carrot cake muffins:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

 2: Prepare the Muffin Batter

1. In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
2. In a separate bowl, beat the eggs, vegetable oil, milk, and vanilla extract until well combined.
3. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
4. Fold in the shredded carrots, ensuring they are evenly distributed.

 3: Prepare the Cheesecake Filling

1. In a small bowl, beat the cream cheese, sugar, and vanilla extract until smooth.

 4: Assemble the Muffins

1. Fill each muffin cup halfway with the carrot cake batter.
2. Add a spoonful of the cheesecake filling in the center.
3. Top with the remaining muffin batter, ensuring the cheesecake filling is covered.

 5: Add the Topping

Sprinkle each muffin with chopped nuts and brown sugar for extra crunch and sweetness.

 6: Bake

Bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the cheesecake center) comes out clean.

 7: Cool and Serve

Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Helpful Tips

• Use freshly grated carrots instead of pre-shredded for the best texture and moisture.
• Do not overmix the batter; this will keep the muffins light and fluffy.
• Room-temperature ingredients blend more smoothly, especially for the cheesecake filling.

Cooking Tips

• If you love extra moist muffins, add 1/4 cup of crushed pineapple to the batter.
• For a richer flavor, substitute brown sugar for half of the granulated sugar in the muffin batter.
• If you prefer a stronger spice flavor, add a pinch of ginger or allspice.

Serving Suggestions

These carrot cake muffins are perfect on their own, but you can enhance them with:

• A drizzle of cream cheese glaze for extra sweetness.
• A side of hot coffee or spiced chai tea for a cozy treat.
• A scoop of vanilla ice cream for a decadent dessert.

Nutritional Information

These muffins are packed with nutrients from fresh carrots and protein-rich cream cheese. They make a great snack or breakfast option!

Nutritional Information (Per Serving)

• Calories: 230
• Carbohydrates: 28g
• Protein: 4g
• Fat: 12g
• Saturated Fat: 4g
• Polyunsaturated Fat: 3g
• Monounsaturated Fat: 5g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 160mg
• Potassium: 120mg
• Fiber: 1g
• Sugar: 16g
• Vitamin A: 15% DV
• Vitamin C: 2% DV
• Calcium: 6% DV
• Iron: 5% DV

Storage and Leftovers

Refrigerate:

Store in an airtight container in the fridge for up to 5 days.

Freeze:

Wrap each muffin individually and store in the freezer for up to 3 months.

Reheat:

Microwave for 20-30 seconds or warm in a low oven for 5-7 minutes.

Frequently Asked Questions (FAQs)

Can I make these muffins gluten-free?

Yes! Substitute all-purpose flour with a gluten-free 1:1 baking blend.

Can I use a different filling?

Absolutely! Try using Nutella, peanut butter, or fruit preserves instead of cheesecake filling.

What can I substitute for eggs?

You can use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) or unsweetened applesauce (1/4 cup per egg).

Related Recipes

If you liked the lemon-lime cherry pistachio cheesecake   Check out these amazing desserts:

• How to Make Juicy Pineapple Heaven Cake

• Mouthwatering Lemon Bar Cookie Cups

• Welcome to the Best Apple Cider Donut Bread Recipe!

Conclusion

These Carrot Cake Muffins with Cheesecake Filling are a must-try for anyone who loves classic carrot cake with a twist. They are moist, flavorful, and perfectly sweet—ideal for breakfast, snacks, or dessert.

Give this recipe a try and let us know how you liked it in the comments! Happy baking! 🍪✨

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