Easy Carrot Cake Muffins with Cheesecake Filling

These Carrot Cake Muffins with Cheesecake Filling are unbelievably moist and packed with cozy spices, featuring a smooth, rich cheesecake center and a wonderfully crisp streusel topping. I honestly think they might be my new favorite way to enjoy carrot cake. They are surprisingly simple to whip up and perfect for any time you need a little treat, whether it’s breakfast, a snack, or a satisfying dessert.

When I first started experimenting with using carrots in sweet baking, I had my doubts. It seemed a bit unusual, but the results were so delicious it opened up a whole new world of possibilities for me. And just like that, carrots made their delicious return to my kitchen. With spring just around the corner, there’s really no better time to bake with them again. So here we are, ready to talk about carrots and cake.

This time, we are making one of the most popular muffins you see everywhere online these days, Carrot Cake Muffins. The idea for these lovely muffins has been shared by so many talented bakers, and it quickly became a sensation. What truly makes them irresistible is that luscious cheesecake filling tucked inside, creating a soft, melt-in-your-mouth experience with every single bite. It’s the perfect creamy surprise inside the spiced cake.

Since many of my fellow baking enthusiasts have fallen in love with this idea, I knew it was time for me to give it a try too. But rather than simply follow a standard recipe, I wanted to add my own touch, something that makes my recipes unique. If you have ever browsed my muffin recipes, you might notice a theme. Almost every single one features a delicious streusel topping. My family absolutely adores those sweet, crumbly additions, so naturally, this tradition had to continue. My Carrot Cake Muffins needed that extra layer of texture, finished off with a simple sweet glaze drizzled over the top.

Making these muffins yourself is genuinely straightforward. You really shouldn’t run into any tricky spots or problems during the process. The steps are simple to follow, and the only decision you really need to make is how much of that creamy cheesecake filling you want in each muffin. I’ve experimented with adding just a little bit to packing them so full they practically melt from the filling when you bite in. It truly just comes down to what you prefer in your perfect muffin.

And after just about twenty minutes of baking, my kitchen fills up with the most amazing aroma of warm carrot cake. Suddenly, there’s a beautiful dessert or breakfast option sitting right on my table. These muffins are fantastic for Easter brunch or really any other occasion you can think of. I won’t go as far as saying they have completely replaced my all-time favorite muffins just yet, but my family was absolutely delighted. They disappeared so quickly that in a very short time, there was nothing left but a few crumbs on an empty plate. So if you consider yourself a carrot cake lover, this is definitely another recipe you simply must try.

How to Bake These Delicious Muffins

Creating these delightful Carrot Cake Muffins with Cheesecake Filling is a straightforward process broken down into simple steps. You will start by getting your oven ready and preparing your muffin pan.

1. First, preheat your oven to 400°F (200°C). Line a standard size muffin pan with paper liners in each cup. Set this pan aside for when you are ready to fill it.
2. Next, prepare the simple streusel topping. In a medium size bowl, measure out the flour, sugar, cinnamon, and salt needed for the streusel. Pour in the melted unsalted butter and use a fork to stir everything together until the mixture forms nice crumbles. Keep this bowl nearby.
3. Now, make the creamy cream cheese filling. In another bowl, beat the softened cream cheese together with the vanilla extract and sugar until the mixture is smooth and creamy without any lumps. Set this bowl aside as well.
4. To start the muffin batter, get a large mixing bowl ready. Whisk together all the dry ingredients listed for the muffins. Make sure they are well combined.
5. In a separate, smaller bowl, whisk together the eggs, water, and vegetable oil until they are blended.
6. Pour the whisked egg mixture into the bowl containing the dry ingredients. Then, gently fold in the freshly grated carrots. Stir everything well until all the ingredients are fully combined into a batter.
7. Now it’s time to assemble your muffins. Spoon about 1 and a half to 2 tablespoons of the carrot batter into the bottom of each prepared muffin cup. Spread this layer out evenly to cover the base. Place about one heaping tablespoon of the cream cheese filling right on top of the batter layer in the center of each cup. Cover the filling with more carrot batter until each cup is about three quarters of the way full. Sprinkle the streusel topping generously over the top of each muffin.
8. Place the filled muffin pan into your preheated oven and bake for about 20 minutes. To check if the cake part is done, insert a toothpick into a muffin, being careful to avoid hitting the cream cheese filling in the center. If the toothpick comes out clean, the cake is baked through. Carefully remove the pan from the oven.
9. Let the muffins cool in the pan for about 10 minutes before gently moving them to a wire rack so they can cool completely.
10. For the finishing touch, prepare the glaze. Combine the milk and powdered sugar in a small bowl. Stir them together very well using a spoon or whisk until the mixture is smooth and free of lumps.
11. Once the muffins are completely cool, drizzle this smooth glaze generously over the top of each one just before you plan to serve them.

Common Questions About These Muffins

Here are answers to a few questions you might have about making these delightful carrot cake muffins.

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