Description
Delicious Carrot Cake Cheesecake Muffins that combine the flavors of carrot cake and creamy cheesecake in a delightful muffin form.
Ingredients
Scale
- 1¾ cups (220 g) all-purpose flour
- ¾ cup (150 g) light brown sugar
- 1½ cups (150 g) finely grated carrots
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup (120 ml) vegetable oil
- 2 large eggs
- ½ cup (120 ml) milk
- 1 tsp vanilla extract
- 8 oz (226 g) cream cheese, softened
- ¼ cup (50 g) granulated sugar
- ½ cup (65 g) all-purpose flour (for crumb topping)
- ¼ cup (50 g) brown sugar (for crumb topping)
- ¼ cup (56 g) unsalted butter, melted (for crumb topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Make cheesecake filling: Beat cream cheese, sugar, and vanilla until smooth. Set aside.
- Make crumb topping: Mix flour, brown sugar, and melted butter until crumbly. Set aside.
- Prepare muffin batter: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk oil, eggs, milk, and vanilla.
- Pour wet ingredients into dry ingredients and stir just until combined. Fold in grated carrots.
- Assemble muffins: Fill each muffin cup halfway with batter. Add about 1 tablespoon of cheesecake filling to the center. Cover with more batter until about ¾ full. Sprinkle with crumb topping.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted into the muffin portion (not cheesecake) comes out clean.
- Cool & serve: Allow to cool in pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Ensure the cream cheese is softened for easy mixing.
- Do not overmix the muffin batter to keep them light and fluffy.
- These muffins can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg