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Carrot Cheesecake Muffins

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Love carrot cake? You are going to love these Carrot Cheesecake Muffins. The soft carrot cake muffins are stuffed with a cream cheese filling and make a delicious choice for breakfast, snack, or dessert.

Two carrot cake muffins stacked on top of each other on an orange towel with a bite taken out of the top one showing the cheesecake center

Carrot Cake Muffins with Cheesecake Filling:

Carrot cake with cream cheese frosting is one of my all time favorite cakes, so it just made sense to make these carrot cake muffins with a cream cheese filling.  

As I was working on the recipe for these carrot cheesecake muffins, I had to make a few batches to get it absolutely perfect. 

After a few test runs on the carrot cake muffins, I doubled the cheesecake center because more cheesecake is never a bad idea.  Am I right?


A white wire tray with carrot cheesecake muffins on it

These sweet carrot cake muffins are soft and so delicious, and they will make you think you are eating carrot cake for breakfast. Oh, yeah!

Recipe Ingredients:

For the Carrot Muffins:

  • Oil, Eggs – adds the moisture needed for the batter
  • Buttermilk – gives a softer texture to the muffin and provides a slight and delicious tang
  • Sugars – granulated and brown sugar sweeten these muffins
  • Flour, Salt – adds structure and balances the sweetness
  • Baking Powder, Baking Soda – needed for lift
  • Cinnamon, Nutmeg, Anise, Orange Extract – gives a spicy and delicious flavor
  • Shredded Carrots – make sure you use freshly shredded carrots because they have more moisture.
  • Chopped Pecans – optional, but delicious

For the Cream Cheese Filling:

  • Cream Cheese – make sure to set it out ahead of time, so you can beat it easily
  • Sugar, Orange Extract – sweetens and adds a little flavor.
  • Flour – just a little bit helps the filling to be firm and not melt into the carrot muffin

A white paper on an orange towel with two carrot cake muffins with a cream cheese center stacked on top of each other

How to make Carrot Cheesecake Muffins:

For the Muffins:

  1. Shred fresh carrots using a food processor or use a hand held grater. 
  2. Mix the oil, sugars, extract, and eggs in a large bowl.
  3. Stir together the dry ingredients and slowly mix them into the wet mixture.
  4. Add the buttermilk and shredded carrots and stir until mixed in.
  5. Divide the batter evenly into 18 greased muffin cavities.  You will need a 12 count pan and a 6 count pan.

BRUCREW TIP: Do NOT buy the all ready shredded carrots that are available in the stores.  Those are only for salads!!!  They do not provide enough moisture for baked goods.

For the Cheesecake:

  1. Mix together the cheesecake ingredients until creamy.
  2. Spoon it into two large plastic baggies. Cut one tip off a corner of each bag.
  3. Use one bag to squeeze cheesecake down into the CENTER of the muffin batter. Use the second bag to add another swirl of cheesecake batter on TOP of the muffins.
  4. Sprinkle the outside edges with diced pecans. This is totally optional, but it really makes the muffins look a little prettier and taste so good.

A carrot cake muffin with a cream cheese center on an orange towel with a bite taken out of it showing the cheesecake center

Recipe Questions:

Do these carrot muffins with cheesecake need to be refrigerated?

If you are eating them within a day or two, you can keep them in a sealed container on the counter.  Keep them in a container in the fridge for 4-5 days.

Can you freeze carrot cake muffins?

Yes, you can. Place the cooled muffins on a sheet pan in the freezer for an hour. Place them into a freezer safe bag or container and freeze for up to 3 months.  Thaw in the refrigerator overnight.

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A white paper on an orange towel with two carrot cheesecake muffins on it and a tray of muffins behind it

Other cheesecake muffins:

More breakfast muffin recipes:

A carrot cheesecake muffin with a bite out of it on a white paper

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Two carrot cheesecake muffins stacked on top of each other with a bite out of the top one showing the creamy filling

Carrot Cheesecake Muffins Recipe

Yield: 18 muffins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Love carrot cake? You are going to love these Carrot Cheesecake Muffins. The soft carrot cake muffins are stuffed with a cream cheese filling and make a delicious choice for breakfast, snack, or dessert.

Ingredients

For the Muffins

  • 2/3 cup oil
  • 1/2 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon orange extract
  • 2 large eggs
  • 2 1/4 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon anise powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup finely shredded carrots

For the Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 4 Tablespoons granulated sugar
  • 1 teaspoon orange extract
  • 1 Tablespoon all purpose flour
  • 1/2 cup diced pecans

Instructions

  1. Preheat the oven to 400 degrees. Spray a 12 count muffin pan and a 6 count muffin pan with nonstick baking spray.
  2. Beat the oil, sugars, and extract until combined. Add the eggs and mix again.
  3. Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, anise, and salt. Slowly add the dry ingredients into the egg mixture.
  4. Add the buttermilk and shredded carrots and stir until completely combined.
  5. Spoon the batter evenly into the prepared muffin tins.
  6. In a small bowl, mix together the cream cheese, sugar, orange extract, and flour. Spoon the mixture evenly into two large plastic baggies and cut one tip off each bag.
  7. Squeeze one bag of cheesecake evenly into the center of the muffin batter. Use the second bag of cheesecake to add a swirl of cheesecake to the top of the batter.
  8. Sprinkle the pecans around the outside of the muffin batter. Bake for 15-16 minutes.
  9. Remove and let cool in the pan for 2-3 minutes before gently removing them from the pan and placing on a wire rack.

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Nutrition Information:
Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 252Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 34mgSodium: 222mgCarbohydrates: 25gFiber: 1gSugar: 12gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

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© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: Muffin Recipes and Scone Recipes
Two pictures of Carrot Cake Muffins with cheesecake filling collaged together with an orange text box

Two pictures of carrot cheesecake muffins collaged together with an orange and brown text box

*The post for Carrot Cheesecake Muffins was originally published on September 24, 2012. The photos and post have been updated and republished on April 3, 2021.

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Filed Under: Muffins and Scones Tagged With: , , ,

 

Jocelyn is the owner and creator of Inside BruCrew Life where she loves to share semi-homemade recipes with flair that anyone can recreate in their own kitchen. Jocelyn is married and has three kids. She loves to workout, enjoys trips to Disney, and relaxing at the beach.

Learn More About Jocelyn

Comments

  1. Maricar says

    Hi! I tried making these for 3 times already but the muffin always sinks in the center. I wonder why. It tastes delicious though. But mine is always a bit uncooked at the top so I’m not sure if I should cook it a bit more.

    Reply

    • Jocelyn says

      I’m sorry to hear that they are not turning out for you. I have not had mine sink before, so I’m not quite sure. It does sound like they may need to go a little longer though. All ovens do bake differently, so you could try baking them a minute or two longer.

      Reply

  3. Kathryn Young says

    Quick question: I am dying to make the Carrot Cheesecake Muffins; however, I do not have Anise Powder in my cupboard and I cannot even remember baking anything with anise powder ever in my lifetime. I am an old lady who used to have a bakery business and I bake all the time. Could I eliminate that altogether from the recipe or is that absolutely necessary? Thanks for your help. Kind of expensive for just a 1/2 teaspoon.

    Reply

    • Jocelyn says

      Feel free to substitute cinnamon or all spice in place of the anise. It’s really not that expensive…maybe 3-4 dollars at the grocery store or Walmart. I like the flavor with apple, carrot, or zucchini recipes, so I always keep it on hand.

      Reply

  4. Mandy says

    I made these today but the cheesecake filling has all disappeared and I am left with muffins with a hole in the centre. They taste amazing but what can I do to rectify next time?

    Reply

    • Jocelyn says

      Ok, so I’m completely baffled on that. I have made them so many times and never had the cheesecake disappear. Was your cheesecake filling thick when you squeezed it into the muffin batter? And did you add the filling to the muffins twice? I always squeeze half into the center of the batter, then the other half on top of the center of the batter.

      Reply

      • Mandy says

        No it wasn’t very thick at all. I squeezed some into the muffin and then some on top. Was suggested that I should put an egg into it to bind it more. I will definitely try again hopefully it will be better next time

        Reply

  6. April H says

    These look great! Would there be any reason I can’t use fresh orange juice or zest instead of extract?

    Reply

    • Jocelyn says

      Orange extract is very concentrated, so it gives a stronger flavor to the muffins. You could use orange juice and zest, but it might not be as strong. Let me know if you make them that way.

      Reply

    • 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.

      Reply

      • Jocelyn says

        That’s a great idea, but I do think the added moisture of the pineapple will affect the bake time. Since I haven’t made this particular recipe with pineapple, I can’t give you an exact time. Definitely keep me posted if you try it this way.

        Reply

  16. Winnie 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

    Reply

  21. Karen S Booth 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 🙂

    Reply

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