Carrot Cheesecake Muffins

Name: Carrot Cheesecake Muffins Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 18
Cuisine: American
Ingredients: 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; 8 ounces cream cheese, softened; 4 Tablespoons granulated sugar; 1 teaspoon orange extract; 1 Tablespoon all purpose flour; 1/2 cup diced pecans

By Jocelyn · PUBLISHED April 3, 2021 · UPDATED April 14, 2021 · 55 Comments

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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.

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:

Shred fresh carrots using a food processor or use a hand held grater.
Mix the oil, sugars, extract, and eggs in a large bowl.
Stir together the dry ingredients and slowly mix them into the wet mixture.
Add the buttermilk and shredded carrots and stir until mixed in.
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:

Mix together the cheesecake ingredients until creamy.
Spoon it into two large plastic baggies. Cut one tip off a corner of each bag.
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.
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:

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