Carrot Cake Muffins with Cream Cheese Filling and Streusel Topping
Moist carrot cake muffins with surprise cream cheese center and crunchy cinnamon streusel topping. Perfect for breakfast or dessert.
Ingredients
- For Carrot Cake Muffins:
- - 2¼ cups all-purpose flour
- - ½ cup granulated sugar
- - ¼ cup light brown sugar firmly packed
- - 1½ teaspoons baking powder
- - ¼ teaspoon baking soda
- - 1½ teaspoons ground cinnamon
- - ¾ teaspoon ground ginger
- - ¾ teaspoon salt
- - 2 large eggs room temperature
- - ¾ cup water
- - ⅓ cup vegetable oil
- - 1 cup grated carrots about 2-3 medium carrots
- For Cream Cheese Filling:
- - 10 ounces cream cheese softened
- - ¼ cup + 1 tablespoon granulated sugar
- - ½ teaspoon vanilla extract
- For Streusel Topping:
- - 1 cup all-purpose flour
- - ⅔ cup granulated sugar
- - ½ cup unsalted butter melted
- - 1 teaspoon ground cinnamon
- - ¼ teaspoon salt
- For Glaze:
- - ¼ cup powdered sugar
- - 1 teaspoon milk
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease thoroughly with butter.
- Wash and peel carrots, then grate using the fine side of a box grater. Set aside exactly 1 cup of grated carrots.
- Make cream cheese filling: In a medium bowl, beat softened cream cheese until completely smooth. Add ¼ cup + 1 tablespoon sugar and vanilla extract. Beat until well combined and fluffy. Set aside.
- Prepare streusel topping: In a separate bowl, combine 1 cup flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Pour in melted butter and stir with a fork until mixture resembles coarse crumbs. Set aside.
- Create muffin batter: In a large bowl, whisk together 2¼ cups flour, ½ cup granulated sugar, brown sugar, baking powder, baking soda, 1½ teaspoons cinnamon, ginger, and ¾ teaspoon salt.
- In another bowl, beat eggs lightly. Add water and vegetable oil, whisking until well combined.
- Pour wet ingredients into dry ingredients. Stir gently just until combined—don't overmix. Fold in grated carrots until evenly distributed.
- Fill each muffin cup about ⅓ full with batter. Add a generous tablespoon of cream cheese filling to the center of each muffin. Top with remaining batter, filling cups about ¾ full.
- Sprinkle streusel topping evenly over each muffin, gently pressing down slightly.
- Bake for 20-22 minutes, or until a toothpick inserted into the muffin part (not the filling) comes out clean. Rotate muffin tin halfway through baking for even browning.
- Cool muffins in pan for 5 minutes, then transfer to a wire rack.
- Make glaze: Whisk powdered sugar and milk until smooth. Drizzle over cooled muffins.
Notes
- Use freshly grated carrots for best texture and moisture rather than pre-shredded
- Ensure cream cheese is completely softened at room temperature to prevent lumps
- Don't overmix batter to keep muffins light and fluffy
- Tops should be golden brown and spring back when lightly touched
- Store in airtight container at room temperature for up to 3 days
- Can be frozen individually wrapped for up to 3 months
- Warm slightly in microwave (10-15 seconds) before serving to soften cream cheese filling
- Substitute vegetable oil with melted butter, applesauce, or Greek yogurt if desired
- Add ½ cup chopped walnuts or pecans if desired
- Ensure cream cheese is completely softened at room temperature to prevent lumps
- Don't overmix batter to keep muffins light and fluffy
- Tops should be golden brown and spring back when lightly touched
- Store in airtight container at room temperature for up to 3 days
- Can be frozen individually wrapped for up to 3 months
- Warm slightly in microwave (10-15 seconds) before serving to soften cream cheese filling
- Substitute vegetable oil with melted butter, applesauce, or Greek yogurt if desired
- Add ½ cup chopped walnuts or pecans if desired
