Carrot Cheesecake Muffins
Indulge in the perfect marriage of cozy spiced flavors and creamy decadence with these irresistible Carrot Cheesecake Muffins. Featuring a moist carrot muffin base enhanced with cinnamon, nutmeg, and a touch of applesauce for added softness, these muffins are crowned with a luscious swirl of tangy cream cheese filling. Ideal for breakfast, dessert, or as a show-stopping addition to your brunch table, these carrot cake-inspired treats bake up light and tender in just over 20 minutes. With their beautiful swirl pattern and balance of sweetness and spice, these muffins are sure to impress both your taste buds and guests alike. Perfectly portable and easy to make, this recipe combines the nostalgic charm of carrot cake with the elegance of cheesecake—an unbeatable duo!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 1.5 cups carrots (grated)
- 0.5 cups vegetable oil
- 0.25 cups unsweetened applesauce
- 2 eggs
- 2 teaspoons vanilla extract
- 8 ounces cream cheese (softened)
- 0.25 cups powdered sugar
- 0.5 teaspoons vanilla extract (for cheesecake mixture)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt.
In another bowl, combine the grated carrots, vegetable oil, applesauce, eggs, and 2 teaspoons of vanilla extract. Mix until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix.
In a medium bowl, beat the softened cream cheese, powdered sugar, and 0.5 teaspoons of vanilla extract until smooth and creamy.
Fill each muffin cup about 2/3 of the way full with the carrot muffin batter.
Add a heaping teaspoon of the cream cheese mixture on top of each muffin, then use a skewer or toothpick to gently swirl it into the surface of the batter.
Bake in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean (avoid the cheesecake portion when testing for doneness).
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
3550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.3 g | 252% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 623 mg | 208% | |
| Sodium | 3413 mg | 148% | |
| Total Carbohydrate | 416.3 g | 151% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 248.1 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 505 mg | 39% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1889 mg | 40% | |
*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.
