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.

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?

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

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.

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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Other cheesecake muffins:

• Pumpkin Cream Cheese Muffins (Starbucks copycat)
• Chocolate Zucchini Muffins

More breakfast muffin recipes:

• Chocolate Banana Muffins
• Chocolate Chip Muffins
• Grab N Go Pancake Muffins
• Chocolate Avocado Muffins
• Banana Coconut Muffins 
• Monkey Bread Muffins
• Apple Streusel Muffins

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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.

Print

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.

Recommended Products

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• 
  Wilton Recipe Right Nonstick 12-Cup Regular Muffin Pan (2, STANDARD)
• 
  Bakers Joy Cake Pan Spray 2 Pack

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.

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*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.