Carrot Cake Muffins with Cheesecake Filling
Soft carrot cake muffins with a creamy cheesecake center, crunchy cinnamon streusel, and a sweet vanilla glaze.
Ingredients
Ingredients
- 3 1/4 cups all-purpose flour divided
- 1 1/3 cups granulated sugar divided
- 1/4 cup light brown sugar firmly packed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 1/2 teaspoons ground cinnamon divided
- 3/4 teaspoon ground ginger
- 1 teaspoon salt divided
- 2 large eggs
- 3/4 cup water
- 1/3 cup vegetable oil
- 1 cup grated carrots
- 10 ounces cream cheese softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla bean paste
- 1/2 cup unsalted butter melted
- 1 tablespoon milk
- 1/4 cup powdered sugar
Instructions
- Preheat the oven to 400°F and line a standard 12 cup muffin pan and a 6 cup muffin pan with paper liners, for a total of 18 muffins.
- Make the streusel topping by combining 1 cup flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt in a medium bowl.
- Pour in the melted butter and mix with a fork until the mixture forms moist, crumbly clumps, then set aside.
- Make the cheesecake filling by beating the softened cream cheese, 1/4 cup granulated sugar, and vanilla bean paste in a small bowl until completely smooth, then set aside.
- Make the muffin batter by whisking together 2 1/4 cups flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 3/4 teaspoon ground ginger, and 3/4 teaspoon salt in a large bowl.
- In a separate bowl, whisk the eggs, water, and vegetable oil until well combined.
- Pour the wet mixture into the dry ingredients and stir just until no dry streaks of flour remain.
- Fold in the grated carrots until evenly distributed in the batter.
- Spoon muffin batter into each lined cup, filling each about one third full.
- Add about 1 heaping teaspoon of cheesecake filling into the center of each muffin cup, keeping the filling away from the sides.
- Cover the cheesecake filling with more muffin batter until each cup is about two thirds to three quarters full.
- Sprinkle the streusel topping evenly over the tops of the muffins, pressing lightly so it adheres.
- Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the muffin near the edge (avoiding the cheesecake center) comes out clean.
- Remove the muffins from the oven and let them cool in the pans for 10 minutes.
- Transfer the muffins to a wire rack to cool completely.
- Make the glaze by stirring together the milk and powdered sugar in a small bowl until smooth.
- Drizzle the glaze over the cooled muffins before serving.
Notes
- Pack the brown sugar firmly in the measuring cup so the muffins bake up moist and flavorful.
- Grate the carrots on the small holes of a box grater for the best texture.
- Do not overmix the muffin batter or the muffins may turn out dense instead of tender.
- Keep the cheesecake filling centered and away from the sides of the liners to help it stay hidden inside the muffin.
- Store cooled muffins in an airtight container in the refrigerator for up to 4 days.
- Grate the carrots on the small holes of a box grater for the best texture.
- Do not overmix the muffin batter or the muffins may turn out dense instead of tender.
- Keep the cheesecake filling centered and away from the sides of the liners to help it stay hidden inside the muffin.
- Store cooled muffins in an airtight container in the refrigerator for up to 4 days.