Description

Moist carrot cake muffins with a creamy cheesecake center and buttery streusel topping—these muffins are the perfect blend of spice and indulgence, ideal for breakfast, snack, or dessert.

Ingredients

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1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp ground ginger
1/2 cup vegetable oil
1/2 cup brown sugar
1/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups finely grated carrots
8 oz cream cheese, softened
1/4 cup granulated sugar (for filling)
1 egg yolk
1/2 tsp vanilla extract (for filling)
1/4 cup all-purpose flour (for streusel)
2 tbsp brown sugar (for streusel)
2 tbsp cold butter, cubed

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Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
Make the streusel: Combine flour and brown sugar in a bowl. Cut in butter with a fork or fingers until crumbly. Chill.
Make the cheesecake filling: In a small bowl, mix cream cheese, sugar, egg yolk, and vanilla until smooth. Set aside.
Make the muffin batter: In a large bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. In another bowl, whisk oil, sugars, eggs, and vanilla. Stir wet ingredients into dry. Fold in carrots.
Assemble: Spoon a tablespoon of batter into each liner, then add a heaping teaspoon of cheesecake filling. Top with more muffin batter until ¾ full. Sprinkle with streusel.
Bake for 20–22 minutes or until a toothpick comes out clean (except for cheesecake). Let cool slightly before serving.

Notes

Use freshly grated carrots for best moisture and texture.
Don’t overmix the batter to keep muffins tender.
Store in an airtight container in the fridge for up to 4 days.
Muffins can be frozen for up to 2 months.

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 18g
Sodium: 180mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 55mg