Carrot Cake Muffins with Cheesecake Filling Lite
Indulge in the perfect balance of decadence and lightness with these Carrot Cake Muffins with Cheesecake Filling Lite. This healthier twist on a classic combines warm spices like cinnamon and nutmeg with naturally sweet grated carrots and juicy crushed pineapple for a moist, flavorful batter. The surprise creamy cheesecake center, made with light cream cheese and a touch of powdered sugar, takes these muffins to the next level of indulgence—all while keeping things guilt-free. Sweetened with honey and enriched with non-fat Greek yogurt, these muffins are a wholesome treat ideal for breakfast, snacks, or dessert. Quick to prepare and oven-ready in just 20 minutes, they’re finished with a golden-brown bake in under 18 minutes. Perfectly portioned and easy to store, these muffins will become your go-to recipe for a satisfying yet lighter take on a favorite dessert.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.75 cup Plain Greek yogurt (non-fat)
- 0.5 cup Honey
- 1 teaspoon Vanilla extract
- 1.5 cups Grated carrots
- 0.5 cup Crushed pineapple (drained)
- 4 ounces Light cream cheese (softened)
- 3 tablespoons Powdered sugar
Instructions
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, whisk together the eggs, Greek yogurt, honey, and vanilla extract until smooth.
Fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Gently fold in the grated carrots and crushed pineapple until evenly distributed in the batter.
In a small bowl, mix together the softened cream cheese and powdered sugar until smooth and creamy. Set aside.
Spoon a tablespoon of carrot cake batter into each muffin cup to create a base layer. Add a teaspoon of the cream cheese mixture onto the center of each base layer. Top with another tablespoon of batter to cover the cream cheese.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the edge of the muffins (away from the filling) comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy your Carrot Cake Muffins with Cheesecake Filling Lite. These store well in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 433 mg | 144% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 304.6 g | 111% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 151.6 g | ||
| Protein | 61.3 g | 123% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 445 mg | 34% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1330 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
