Carrot Cake Muffins
Servings: 24 muffins
Calories: 152kcal
Cream cheese stuffed carrot cake muffins made with fresh carrots, warm spices, tangy cream cheese filling, and walnut streusel. These easy carrot muffins are perfect for Easter brunch, breakfast, or make-ahead freezer meals.
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Ingredients
Carrot Cake Muffins:
- 2 cups flour
- 2 teaspoons baking powder
- 1/2 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 cup unsalted butter , melted
- 1 egg
- 3/4 cup skim or 1% milk plus one tablespoon
- 1 1/4 cup carrot , finely minced or grated
Cheesecake Filling
- 6 ounces cream cheese , softened
- 1 egg yolk
- 1 teaspoon vanilla
- 3 tablespoons sugar
Walnut Streusel Topping:
- 1/3 cup walnuts , finely chopped
- 1/3 cup brown sugar
- 1 tablespoon flour
Instructions
Carrot Cake Batter:
- Preheat the oven to 350°F. Line 24 muffin tins with cupcake liners.
- Sift or whisk together the 2 cups flour, 2 teaspoons baking powder, 1/2 cup sugar, 1 teaspoon salt, 1/2 teaspoon ginger, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg in a mixing bowl, set aside.
- In a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, blend the melted 1/2 cup unsalted butter, 3/4 cup skim or 1% milk plus one tablespoon 1 egg.
- Slowly add dry ingredients to the batter. Do not over mix. Stop when it is combined, but there are still small lumps.
- Fold in finely grated 1 1/4 cup carrot. Set aside.
Cheesecake Filling:
- In another small bowl, the beat the softened 6 ounces cream cheese until smooth.
- Add the 1 egg yolk, 1 teaspoon vanilla and 3 tablespoons sugar, blending until smooth.
Walnut Streusel Topping:
- In another small bowl, mix together the chopped 1/3 cup walnuts, 1/3 cup brown sugar and 1 tablespoon flour.
Assemble the Muffins:
- Evenly spoon a heaping tablespoons of the batter into cupcake liners.
- Place a dollop of cream cheese batter in the center of the carrot cake batter.
- Spoon another small amount of carrot cake batter (about 2 teaspoons) over the cream cheese layer.
- Evenly divide the walnut streusel topping over each muffin.
Bake:
- Bake the muffins for 25-27 minutes. Muffin tops will spring back to the touch. Remove and allow to cool.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 152kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 33mg | Sodium: 132mg | Potassium: 101mg | Sugar: 9g | Vitamin A: 1365IU | Vitamin C: 0.4mg | Calcium: 42mg | Iron: 0.7mg
