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

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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.

Why This Recipe Works

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?

The muffins are soft and moist and have a delicious cheesecake center that will have everyone reaching for more. Great breakfast recipe to make for Easter or Mother's day. Another great choice is this Starbucks copycat lemon loaf.

A white wire tray with carrot cheesecake muffins on it.

Recipe Ingredients

You can make these muffins using simple pantry ingredients. The cream cheese carrot cake muffins are soft and so delicious, and they will make you think you are eating carrot cake for breakfast. Oh, yeah!

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 - Helps the muffins rise as they bake.
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

Follow our simple step by step instructions for this carrot cake muffins recipe. In no time at all you can have a batch of cheesecake muffins cooling on your counter.

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 mixing 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 Filling

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.

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

FAQ'S

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.

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

Other cheesecake muffins

Pumpkin Cream Cheese Muffins (Starbucks copycat)
Chocolate Zucchini Muffins

More breakfast muffin recipes

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

Two pictures of Carrot Cake Muffins with cheesecake filling collaged together with an orange text box.

Recipe