Description

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!

Ingredients

Scale

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

For 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

Instructions

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.

Step 2: Prepare the Muffin Batter

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

Step 3: Prepare the Cheesecake Filling

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

Step 4: Assemble the Muffins

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

Step 5: Add the Topping

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

Step 6: Bake

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

Step 7: Cool and Serve

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

Notes

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.