Carrot Cheesecake Muffins – SRC

Today is the Secret Recipe Club reveal day for Group D.
I was assigned  Karen’s blog Lavender and Lovage.
Although we come from completely different backgrounds and cultures,
I felt better connected to her when I read her about me page and learned she has been
interested in food since she was a little girl.
My kids love to see all the pictures I have of me when I was little and baking.
It was fun to read her post’s, and I could feel her food excitement through her words.
She had so many interesting recipes…it made it very difficult to choose.
and Tomato & Onion Pasta that all looked so good to me.
But in the end, I chose her Raspberry Cheesecake Muffins because
cheesecake trumps all others this week, and my kids just love any kind of muffin.
I was really nervous because I had to change all the measurements into cups.
Thank goodness for google to hold my hand as I did this.
We usually have a big bag of blueberries in our freezer, so I was going to do that.
Then I realized smoothies have wiped out the blueberries,
so I had to get creative with what we had.
I looked through the cupboards and the refrigerator and came up with a big bag of carrots.
Carrot Cake happens to be one of my favorite cakes,
so I decided to make it work in the muffin recipe too.
I learned that my mini Ninja food processor is the best thing for shredding carrots.
I will never shred them by hand again:-)
The kids had left out the cinnamon toast crunch cereal that morning and I also decided
to make a streusel topping out of it for the top of the muffin.
It made our kitchen smell so good as they were baking.
They were soft inside and the cheesecake center was delicious.
I will definitely be making these again.
Thank you Karen for being such a great inspiration to me this month.
Carrot Cheesecake Muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 15 muffins

Carrot Cheesecake Muffins

Carrot muffins with a cheesecake center and a Cinnamon Toast Crunch streusel.


2 c. flour
2 tsp. baking powder
1/2 c. brown sugar
1/3 c. oil
1/2 c. milk
2 eggs
2 tsp. cinnamon
1/4 tsp. salt
1 c. shredded carrots
4 oz. cream cheese, softened
2 Tbsp. sugar
1/2 tsp. vanilla
2 c. Cinnamon Toast Crunch cereal, crushed
4 Tbsp. butter, melted


  1. In a mixing bowl, combine the flour, baking powder, sugar, cinnamon, and salt. Whisk and create a hole in the center. Pour in the milk, oil, and eggs. Stir with a fork until combined. Do not over mix. Stir in the carrots. Fill 15 muffin liners with the mixture.
  2. In a small bowl, cream together the cream cheese, sugar, and vanilla. Place a spoonful onto the top of each muffin.
  3. In another bowl, combine the cereal and melted butter. Place spoonfuls of the cereal onto of the muffin batter. Bake the muffins at 400* for 20-22 minutes. Let cool. These are best fresh from the oven. Refrigerate any leftovers.

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  1. says

    Thanks so much for your lovrely write-up of me and my recipes – and wow, my cheesecake muffins look lovely as well as beng a great idea to use carrots too! Love your photos and thanks for being such a lovely secret baker of my recipe this month for group D! Karen :-)

  2. says

    Wowwwww Jocelyn – these are looking GREAT :)
    I loooooooooooove the idea of using Cinnamon-Toast-Crunch cereal as the topping and it’s something I just have to try

    • Jocelyn Brubaker says

      I am so sorry to hear that these didn’t work for you. Every oven is different…I wonder if that had something to do with it.


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