Looking for a delicious recipe for Carrot Cake Muffins? Well, I’ve got just the one for you! These amazing carrot muffins have a cinnamon streusel topping and also have a cream cheese filling inside, so when you bite into them there’s an extra surprise.
I found this recipe on Pinterest several months ago and finally got around to fix these muffins recently. The muffins are moist, and the cream cheese filling inside was a wonderful surprise, and the streusel topping has a nice crunch!
There are a few simple steps to making these, but the easiest way is to get everything (streusel topping, cheese filling, glaze, etc). prepped before beginning. Here’s how to make these really yummy carrot muffins:
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How To Make Carrot Cake Muffins
Before beginning, preheat your oven to 400 degrees F. Place paper liners into a standard sized muffin pan. Set aside. Prepare the cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.
Make the streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together the ingredients, using a fork until the mixture is crumbly. Set aside.
Prepare the muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together.
In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir until combined.
Add grated carrots to the batter and stir to incorporate them into batter.
Fill The Muffin Tins
Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup (just enough to cover bottom).
Place a large Tablespoon of cream cheese filling into the middle of each cup, then cover with more batter. I used a small cookie dough scoop, but forgot to take a pic with the cream cheese filling showing… sorry!). You want the muffin cups to be about 3/4 of the way full when done.
Evenly divide the streusel topping over the top of each carrot muffin. I used my fingers to mound it on and cover the surface. Be sure to use all the topping!
Bake The Carrot Cake Muffins
Place the carrot cake muffins into a preheated 400 degree oven. Bake for 20 minutes, until golden brown and a toothpick stuck into the middle of a muffin comes out clean. Remove the pan from the oven. Let the muffins cool down for 5-10 minutes in the pan, before carefully transferring them to a wire rack to finish cooling. Aren’t they cute?
Glaze The Baked Muffins
While muffins are cooling, make up a simple glaze by mixing powdered sugar, water, and vanilla in a small bowl until smooth. When muffins have completely cooled, drizzle the glaze decoratively over the top of each muffin. Let glaze firm up, then muffins are ready to eat!
***Tip: To help with cleanup, I place a piece of wax paper or foil UNDER the wire rack holding the muffins BEFORE I drizzle them with glaze.
That’s it! See the surprise cream cheese filling that is in the middle of the muffin when you bite or cut into it? YUM. It makes these muffins absolutely PERFECT!!!
We’ve been enjoying these carrot cake muffins for several days now. I will definitely be making them again. Yes… they are THAT good! If you enjoy carrot cake, you will LOVE these muffins.
I started my day out by taking our little puppy (7 month old Corgi) on a 2 mile walk in the fog and cold morning air. I am extremely grateful for no rain this morning. We’re a bit waterlogged – we’ve had the most rain of any February on record in Oregon. Hope you have a great day, friends. Make each minute count – make a difference in someone’s life!
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Recipe Adapted From: http://omgchocolatedesserts.com/carrot-cake-muffins-with-cheesecake-filling/
- 2¼ cups all purpose flour
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon salt
- 2 large eggs
- ¾ cup water
- 1/3 cup vegetable oil
- 1 cup grated carrots (approx. 2-3 med. carrots)
- 8 ounces cream cheese (softened)
- 1/4 cup granulated sugar
- ½ teaspoon vanilla
- 1 cup all purpose flour
- 2/3 cup granulated sugar
- ½ cup butter , melted (1 cube)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup powdered sugar
- 2 teaspoons warm water (add a couple drops if too thick)
- ¼ teaspoon vanilla extract
- Preheat oven to 400 degrees. Place paper liners into a standard sized muffin pan. Set aside.
- Prepare cream cheese filling by mixing cream cheese, sugar and vanilla in a small bowl. Set aside.
- Prepare streusel topping by combining flour, sugar, melted butter, cinnamon and salt in a bowl. Mix together with a fork until mixture is crumbly. Set aside.
- Prepare muffin batter by combining flour, sugar, brown sugar, baking powder, baking soda, cinnamon, ginger and salt in a large mixing bowl. Whisk ingredients together. In separate bowl, combine eggs, water and vegetable oil. Mix well, then add to dry ingredients and stir. Add grated carrots; stir to incorporate them into batter.
- Place a small amount (approx. 1-2 Tablespoons) of batter into bottom of each paper-lined cup, just enough to cover bottom. Place a large Tablespoon of cream cheese filling into middle of each cup, then cover with more batter. Muffin cups should be 3/4 of the way full. Divide streusel topping over top of each muffin. Use fingers to mound streusel and cover surface.
- Bake for 20 minutes in a 400 degree oven, until golden brown and a toothpick stuck into middle of a muffin comes out clean. Remove pan from oven. Let muffins cool for 5-10 minutes in pan, then remove them to wire rack to finish cooling.
- While muffins are cooling, make glaze by mixing powdered sugar, water, and vanilla in small bowl until smooth. When muffins have completely cooled, drizzle glaze over top of muffin. Let glaze firm up, then muffins are ready to eat! (***Tip: To help with cleanup, place wax paper or foil UNDER the wire rack holding the muffins BEFORE drizzling with glaze).
Here’s one more to pin on your Pinterest boards!