This holiday season, treat your loved ones to the delightful flavors of Carrot Cake Muffins with a creamy cheesecake filling. Perfect for festive brunches or as a sweet addition to your holiday dessert table, these muffins blend the warmth of spices with the richness of cream cheese, making them a true seasonal delight!
Ingredients:
For Carrot Cake Muffins:
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, firmly packed
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon salt
- 2 large eggs
- 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 sugar
- ½ teaspoon vanilla extract
For Streusel Topping:
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon cinnamon
- ¼ teaspoon salt
For the Glaze:
- 1 teaspoon milk
- ¼ cup powdered sugar
Instructions:
- Preheat the Oven: Preheat your oven to 400°F and line a standard cupcake pan with paper liners, ready for the festive baking.
- Make the Streusel Topping: In a medium bowl, stir together 1 cup of all-purpose flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add ½ cup melted unsalted butter and mix with a fork until crumbly. Set aside to create a delicious topping.
- Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, ¼ cup sugar, and ½ teaspoon vanilla until smooth. Set this aside to infuse your muffins with a rich filling.
- Make the Muffin Batter: In a large bowl, whisk together all the dry ingredients listed for the muffins. In a small bowl, whisk together the eggs, water, and vegetable oil. Stir the egg mixture into the dry ingredients, then fold in the grated carrots until well combined.
- Assemble the Muffins: Drop about 1 ½ to 2 tablespoons of the muffin batter into each cup, spreading it to cover the bottom. Place 1 heaping tablespoon of the cream cheese filling on top, then cover with additional carrot batter until the cups are filled about ¾ full. Top each muffin with the streusel topping.
- Bake: Bake for about 20 minutes, or until a toothpick inserted into the muffin (not the cream cheese filling) comes out clean. The delightful aroma will fill your kitchen, adding to the holiday spirit.
- Cool: Once baked, remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, stir together 1 teaspoon milk with ¼ cup powdered sugar until smooth. Drizzle this festive glaze over the muffins before serving for an extra touch of sweetness.
Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 18
Enjoy these scrumptious Carrot Cake Muffins with Cheesecake Filling, a delightful way to celebrate the flavors of the season and bring joy to your holiday gatherings!
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Christmas Carrot Cake Muffins with Cheesecake Filling 🥕🧁🍰
This holiday season, treat your loved ones to the delightful flavors of Carrot Cake Muffins with a creamy cheesecake filling. Perfect for festive brunches or as a sweet addition to your holiday dessert table, these muffins blend the warmth of spices with the richness of cream cheese, making them a true seasonal delight!
Ingredients
For Carrot Cake Muffins:
- 2 ¼ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, firmly packed
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ¾ teaspoon ground ginger
- ¾ teaspoon salt
- 2 large eggs
- 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 sugar
- ½ teaspoon vanilla extract
For Streusel Topping:
- 1 cup all-purpose flour
- ⅔ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 teaspoon cinnamon
- ¼ teaspoon salt
For the Glaze:
- 1 teaspoon milk
- ¼ cup powdered sugar
Instructions
- Preheat the Oven: Preheat your oven to 400°F and line a standard cupcake pan with paper liners, ready for the festive baking.
- Make the Streusel Topping: In a medium bowl, stir together 1 cup of all-purpose flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add ½ cup melted unsalted butter and mix with a fork until crumbly. Set aside to create a delicious topping.
- Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, ¼ cup sugar, and ½ teaspoon vanilla until smooth. Set this aside to infuse your muffins with a rich filling.
- Make the Muffin Batter: In a large bowl, whisk together all the dry ingredients listed for the muffins. In a small bowl, whisk together the eggs, water, and vegetable oil. Stir the egg mixture into the dry ingredients, then fold in the grated carrots until well combined.
- Assemble the Muffins: Drop about 1 ½ to 2 tablespoons of the muffin batter into each cup, spreading it to cover the bottom. Place 1 heaping tablespoon of the cream cheese filling on top, then cover with additional carrot batter until the cups are filled about ¾ full. Top each muffin with the streusel topping.
- Bake: Bake for about 20 minutes, or until a toothpick inserted into the muffin (not the cream cheese filling) comes out clean. The delightful aroma will fill your kitchen, adding to the holiday spirit.
- Cool: Once baked, remove the muffins from the oven and let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Make the Glaze: In a small bowl, stir together 1 teaspoon milk with ¼ cup powdered sugar until smooth. Drizzle this festive glaze over the muffins before serving for an extra touch of sweetness.
Prep Time: 30 minutes | Total Time: 50 minutes | Servings: 18
Notes
Enjoy these scrumptious Carrot Cake Muffins with Cheesecake Filling, a delightful way to celebrate the flavors of the season and bring joy to your holiday gatherings!