Description
These carrot cake muffins are soft, spiced, and feature a creamy cheesecake surprise inside. Topped with a crunchy streusel, they are perfect for any time of the day!
Ingredients
Scale
For the Muffins:
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- 1 ½ tsp ground cinnamon
- ¾ tsp ground ginger
- ¾ tsp salt
- 2 large eggs
- ¾ cup water
- ⅓ cup vegetable oil
- 1 cup grated carrots
For the Cheesecake Filling:
- 10 oz cream cheese (softened)
- ¼ cup + 1 tbsp granulated sugar
- ½ tsp vanilla extract
For the Streusel Topping:
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- ½ cup unsalted butter (melted)
- 1 tsp cinnamon
- ¼ tsp salt
For the Glaze:
- 1 tsp milk
- ¼ cup powdered sugar
Instructions
- Preheat oven to 400°F (200°C) and line a muffin tin with liners.
- In a bowl, mix streusel ingredients until crumbly and set aside.
- In another bowl, beat cheesecake filling ingredients until smooth and set aside.
- In a large bowl, whisk flour, sugars, baking powder, baking soda, cinnamon, ginger, and salt.
- In another bowl, whisk eggs, water, and oil, then mix into dry ingredients. Fold in grated carrots.
- Fill muffin cups halfway with batter, add 1 tbsp cheesecake filling, and top with more batter. Sprinkle with streusel.
- Bake for 20 minutes until a toothpick inserted into the muffin (not cheesecake center) comes out clean.
- Cool for 10 minutes, then drizzle with glaze before serving.
Notes
- Use freshly grated carrots for the best texture.
- Chill the cheesecake filling for a firmer center.
- Store in an airtight container at room temperature for 3–4 days, or refrigerate for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American