These Carrot Cake Muffins with a luscious cream cheese filling are a delightful twist on a classic favorite. Moist, spiced carrot cake meets a velvety, tangy center, creating a perfect balance of flavors in every bite. With just 20 minutes of prep time, you’ll have a batch of these golden, aromatic treats ready to fill your kitchen with warmth. The tender crumb, studded with shredded carrots and hints of cinnamon, pairs beautifully with the rich, creamy surprise inside. Whether for breakfast or a sweet snack, these muffins are sure to impress with their irresistible texture and comforting taste.
Each muffin offers a harmonious blend of earthy sweetness and zesty creaminess, making them a crowd-pleaser for any occasion. The soft, fluffy exterior gives way to a decadent filling that melts in your mouth, leaving you craving more. Perfectly portable yet indulgent, they’re ideal for busy mornings or leisurely afternoons. With their quick preparation and unforgettable flavor, these muffins are a must-try for anyone who loves a touch of homemade magic. Bake a batch today and savor the joy of a treat that’s as satisfying to make as it is to eat.
Ingredients for Carrot Cake Muffins with Cream Cheese Filling
- For The Muffins:
- 1 ⅓ cups (6 ½ oz / 185 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- ⅔ cup (5 oz / 142 g) granulated sugar
- ½ cup (4 fl oz/120 mL) vegetable oil
- 2 packed cups (8 ½ oz / 240 g) shredded carrots (about 2 medium carrots)
- 2 tablespoons fresh lemon juice
- ¼ cup (1.2 oz / 35 g) raisins, packed (optional)
- ¼ cup (0.9 oz / 25 g) roughly chopped walnuts, packed (optional)
- For The Filling:
- 1 cup (8 oz / 226 g) cream cheese (room temperature)
- 1 small egg
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- For The Streusel:
- ¼ cup (2 oz / 57 g) unsalted butter, melted
- ¼ cup (1 ½ oz / 43 g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup (71 g / 2 ½ oz) all-purpose flour
Step-by-Step Instructions
- Preheat the oven: Set the oven to 425°F (200°C). Line muffin trays with 14 paper liners.
- Prepare the dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- Mix the wet ingredients: In another bowl, combine eggs, sugar, and oil. Set aside.
- Toss the carrots: Mix shredded carrots with lemon juice. Set aside.
- Combine wet and dry ingredients: Add the egg mixture to the dry ingredients, mixing just until combined. The batter will be thick.
- Fold in carrots and extras: Gently fold in the carrots, followed by raisins and walnuts (if using). Set aside.
- Make the filling: In a small bowl, combine cream cheese, egg, sugar, and vanilla. Set aside.
- Prepare the streusel: Mix melted butter, brown sugar, cinnamon, salt, and flour until a dry dough forms.
- Assemble the muffins: Add a dollop of carrot batter to each liner, followed by a tablespoon of cream cheese filling. Top with another dollop of carrot batter, then sprinkle with streusel.
- Bake: Bake at 425°F (220°C) for 5 minutes, then reduce the temperature to 350°F (180°C) and bake for 15-18 minutes, or until a toothpick inserted comes out clean (total baking time: 20-23 minutes).
- Cool: Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Serve or store: Store in the fridge for several days. Bring to room temperature before serving.
Storage and Reheating Tips
These carrot cake muffins can be stored in an airtight container in the fridge for up to 5 days. For longer storage, wrap them individually in plastic wrap and freeze for up to 2 months. To reheat, let them come to room temperature or warm them in the microwave for 10-15 seconds for that fresh-baked feel.
Recipe Variations to Try
Feel free to customize these muffins to suit your taste! Swap raisins for dried cranberries or omit them entirely. Replace walnuts with pecans or almonds for a different crunch. For a lighter version, use Greek yogurt instead of oil. You can also skip the streusel topping for a simpler treat.
Time-Saving Hacks
To save time, shred the carrots in advance and store them in the fridge. You can also prepare the streusel and cream cheese filling the night before. If you’re short on muffin liners, lightly grease the muffin tin instead. These small steps can make the process quicker and smoother.
Serving Suggestions
These muffins are perfect for breakfast, brunch, or dessert. Serve them with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence. Pair with a cup of coffee or tea for a cozy treat. They also make a great addition to a dessert platter or gift box.
Equipment Guidance
For best results, use a standard 12-cup muffin tin and a smaller 6-cup tin for the remaining batter. A box grater works well for shredding the carrots, or use a food processor for quicker results. A small cookie scoop can help evenly distribute the batter and filling for perfectly portioned muffins.
Carrot Cake Muffins (With A Cream Cheese Filling)
Ingredients
For The Muffins
- 1 ⅓ cups all-purpose flour 6 ½ oz / 185 g
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 2 large eggs
- ⅔ cup granulated sugar 5 oz / 142 g
- ½ cup vegetable oil 4 fl oz/120 mL
- 2 packed cups shredded carrots 8 ½ oz / 240 g (around 2 medium carrots)
- 2 tablespoons fresh lemon juice
- ¼ cup raisins packed (optional)* 1.2 oz / 35 g
- ¼ cup roughly chopped walnuts packed (optional)* 0.9 oz / 25 g
For The Filling
- 1 cup cream cheese room temperature 8 oz / 226 g
- 1 small egg
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
For The Streusel
- ¼ cup unsalted butter melted 2 oz / 57 g
- ¼ cup packed light or dark brown sugar 1 ½ oz / 43 g
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup all-purpose flour 71 g / 2 ½ oz
Instructions
- Preheat the oven to 425°F (200°C) – Note that you will have to turn down the temperature later on in the recipe so make sure you read the whole set of instructions), and line muffin trays with 14 paper liners.
- Begin by whisking together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt until combined, then set aside.
- In another small bowl, combine the eggs, sugar and oil. Then set aside.
- Toss together the carrots with the lemon juice, then set aside.
- Next, add the egg mixture to the dry ingredients, mixing just until combined. The batter will be quite thick.
- Then fold in the carrots, followed by the raisins and walnuts, just until combined.
- Set the batter aside while you prepare the streusel and filling.
- For The Filling: Combine the cream cheese with the egg, sugar and vanilla, and set aside.
- For The Streusel: Combine the melted butter with the sugar, followed by cinnamon, salt and flour, blending till you have a dry dough. Now you are ready to assemble.
- Line your cupcake trays with paper liner. This recipe makes 14 muffins, so you’ll need 14 cups.
- Assembling The Muffins: Add a dollop of the carrot cake batter to the muffin liner, followed by a tablespoon of the cheesecake mixture. Note that you will not use up all the cheesecake mixture. What you can do with the leftover mixture is make baby cheesecakes (add some crushed cookie crumbs to the bottom of a cupcake liner or ramekin, add the cheesecake batter, cover with a tiny piece of foil and bake alongside the carrot cupcakes).
- Add another dollop of the carrot mixture, trying to cover as much of the surface as possible. Then finish with the crumb mixture.
- Bake for 5 minutes, then reduce the oven temperature from 425°F (220°C) to 350° F (180°C) and continue baking for 15-18 minutes or until a toothpick inserted comes out clean. In total it should take 20-23 minutes to bake.
- Let the muffins cool for around 10 minutes in the tin, before transferring them to a wire rack. Let them cool to room temperature before serving.
- You can store these for several days in the fridge if sealed properly. Bring to room temp before serving.
