How do I know when the muffins are fully baked?

Insert a toothpick into the cake portion of a muffin, avoiding the creamy center. If it comes out clean, the cake is done.

Can I use less sugar in this recipe?

You can try reducing the sugar slightly in the muffin batter or streusel, but be aware it might affect the texture and moisture slightly. The cream cheese filling needs the sugar for proper texture.

What is the best way to store these muffins?

Store them in an airtight container in the refrigerator because of the cream cheese filling. They should stay fresh for up to 3-4 days.

Can I freeze these muffins?

Yes, you can freeze them. It is best to freeze them unglazed. Once cooled, place them in a single layer in a freezer bag or container. Thaw in the refrigerator before adding the glaze.

My cream cheese filling is not smooth. What happened?

Make sure your cream cheese is completely softened to room temperature before beating it with the sugar and vanilla. This helps ensure a smooth, creamy filling.

Can I add nuts or raisins to the batter?

Yes, you can gently fold about half a cup of chopped nuts (like walnuts or pecans) or raisins into the muffin batter in step 6 if you like.

The glaze seems too thick or too thin.

You can adjust the consistency of the glaze by adding a tiny bit more milk if it is too thick or a little more powdered sugar if it is too thin. Add just a small amount at a time until it is just right for drizzling.

Easy Carrot Cake Muffins with Cheesecake Filling

Description

These Carrot Cake Muffins with Cheesecake Filling are irresistibly moist muffins packed with warm spice, a smooth and creamy cheesecake center, and a delightful crunchy streusel topping, making them perfect for breakfast, a snack, or dessert!

Ingredients

For the Carrot Cake Muffins

2 ¼ cups (270g) all-purpose flour
½ cup (100g) granulated sugar
¼ cup (50g) light brown sugar, firmly packed
1 ½ teaspoons (7g) baking powder
¼ teaspoon (1g) baking soda
1 ½ teaspoons (4g) ground cinnamon
¾ teaspoon (2g) ground ginger
¾ teaspoon (5g) salt
2 large (100g) eggs
¾ cup (180ml) water
⅓ cup (80ml) vegetable oil
1 cup (110g) grated carrots, from about 2–3 medium carrots

For the Cream Cheese Filling

10 ounce (280g) cream cheese, softened
¼ cup + 1 Tablespoon (70g) granulated sugar
½ teaspoon (3ml) vanilla extract

For the Streusel Topping

1 cup (120g) all-purpose flour
⅔ cup (130g) granulated sugar
½ cup (110g) unsalted butter, melted
1 teaspoon (3g) cinnamon
¼ teaspoon (2g) salt

For the Glaze

1 Teaspoon (5ml) milk
¼ cup (60ml) powdered sugar

Instructions

Start by heating your oven to 400°F (200°C). Prepare a standard size muffin pan by lining each cup with paper liners. Set this aside for later.
Next, make the streusel topping. In a medium bowl, mix the flour, sugar, cinnamon, and salt for the streusel. Pour in the melted unsalted butter and stir it with a fork until the mixture forms crumbles. Set this aside.
Prepare the cream cheese filling. Beat the softened cream cheese, vanilla extract, and sugar together until the mixture is smooth and creamy. Set this aside.
To make the muffin batter, get a large mixing bowl. Whisk together the dry ingredients listed for the muffins.
In a separate, smaller bowl, whisk the eggs, water, and vegetable oil.
Add the whisked egg mixture into the bowl with the dry ingredients. Then gently fold in the grated carrots. Stir everything well to combine all the ingredients.
Now assemble the muffins. Spoon about 1 1/2 to 2 tablespoons of carrot batter into the bottom of each prepared muffin cup. Spread this layer evenly to cover the base. Place about one heaping tablespoon of the cream cheese filling on top of the batter in each cup. Cover the filling with more carrot batter until each cup is about three-quarters full. Sprinkle the streusel topping generously over the top of each muffin.
Place the pan in the preheated oven and bake for about 20 minutes. To check if they are done, insert a toothpick into the cake part of a muffin (be careful not to hit the cream cheese filling). The toothpick should come out clean. Remove the pan from the oven.
Let the muffins cool in the pan for 10 minutes before moving them to a wire rack to cool completely.
For the glaze, combine the milk and powdered sugar in a small bowl. Stir them together very well until smooth. Drizzle this glaze over the cooled muffins just before you serve them.

Notes

Special techniques or explanations: When checking if the muffins are baked through, insert a toothpick into the cake portion only, avoiding the cream cheese filling. A clean toothpick means the cake is done.

Slicing or serving suggestions: Allow the muffins to cool in the pan for 10 minutes before moving them to a rack. Ensure muffins are fully cooled before applying the glaze.

Nutrition

Serving Size: 1 muffin
Calories: 350
Sugar: 28g
Sodium: 180mg
Fat: 20g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg