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Carrot Cake Cream Cheese Muffins

These Carrot Cake Muffins are filled with a delicious cream cheese filling, then topped with a brown sugar cinnamon streusel and drizzle of vanilla icing. The muffins are soft and moist and can be made with pecans and raisins, or without.

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Carrot Cake Cream Cheese Muffins


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  • Author: Jolene
  • Total Time: 37 minutes
  • Yield: 12 1x

Description

These Carrot Cake Muffins are filled with a delicious cream cheese filling, then topped with a brown sugar cinnamon streusel and drizzle of vanilla icing. The muffins are soft and moist and can be made with pecans and raisins, or without.


Ingredients

Units Scale
  • 1/2 cup unsalted butter, melted (4 ounces)
  • 1/2 cup granulated sugar (52 grams)
  • 1/2 cup brown sugar (52 grams)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt (112 grams)
  • 2 cups all-purpose flour (250 grams)
  • 1/2 teaspoon baking soda (3 grams)
  • 1 1/2 teaspoons baking powder (7.5 grams)
  • 1/2 teaspoon salt (3 grams)
  • 3/4 teaspoon cinnamon (2 grams)
  • 1/4 teaspoon ground nutmeg
  • 1 cup finely grated carrots (130 grams)
  • 1/2 cup raisins (optional) (63 grams)
  • 1/2 cup pecans (optional) (56 grams)

Cream Cheese Filling

  • 6 ounces cream cheese, softened
  • 3 tablespoons powdered sugar (24 grams)

Streusel Topping

  • 1/4 cup brown sugar (52 grams)
  • 3 tablespoons butter, melted (1.5 ounces)
  • 1/2 cup flour (62 grams)
  • 1 1/2 teaspoons cinnamon (4 grams)
  • 1/4 teaspoon ground nutmeg

Icing

  • 1/4 cup powdered sugar
  • 1/23/4 tablespoon milk

Instructions

1. Preheat oven to 375F. Line a 12-count muffin tin with cupcake liners. 

2. Make the streusel topping. In a medium bowl, add all ingredients for streusel topping. Use a fork to claw/mix the ingredients together. Set aside.

3. Make the muffin batter. In a large bowl, add melted butter, sugars, eggs, vanilla extract and yogurt. Whisk to combine. Add flour, baking soda, baking powder, salt, cinnamon and nutmeg. Whisk just until combined. Add in the grated carrots, and pecans and raisins, if desired. Fold into the batter with a wooden spoon or spatula, just until combined.

4. Fill the prepared muffin cups halfway full. The batter will be thick. This is how you want it, to be able to add the cream cheese dollop to the center.

5. Make the cream cheese filling. In a medium bowl, add cream cheese and powdered sugar. Beat with a handheld mixer until smooth and combined.

6. Using a spoon, spread the muffin batter up the sides of the muffin liners, creating a small pocket/hole in the center. Evenly divide cream cheese filling amongst the 12 muffins. Scoop remaining batter on top of the 12 muffins. Crumble the streusel topping on top of the muffins.

7. Bake in preheated oven for 18-23 minutes, or until the tops are golden brown and center is set. Allow muffins to cool in muffin tin 10 minutes, then transfer to a wire cooling rack to finish cooling.

8. Make the icing. In a small bowl, whisk together ingredients for icing. Drizzle over muffins. Enjoy!

Notes

If you’d like to make your own muffin liners, here’s how to do it. Cut 12 pieces of parchment paper that measures 5×5 inches. Place a piece of parchment paper on the bottom of a glass, then use your hands to press the parchment paper along the sides of the glass. This will create the shape of the liner. Place the liners in the muffin tin. It’s okay if they don’t fit perfectly. The muffin batter will hold the muffin batter in the muffin tin, once added.

  • Prep Time: 15
  • Cook Time: 22
  • Category: Breakfast
  • Method: Oven
  • Cuisine: American

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2 Comments

    1. Angela,

      Oh my goodness, sorry about that! I don’t know what happened to the ingredient amounts for the streusel topping and cream cheese filling, but I added them to the recipe list now. Thanks for letting me know! Hope you enjoy!

      -Jolene

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