Carrot Cake Cream Cheese Muffins: The Perfect Spring Treat

Spring is finally here, and what better way to celebrate than with a batch of homemade carrot cake cream cheese muffins? These muffins are the perfect blend of warm spices, sweet carrots, and a luscious cream cheese center that makes every bite irresistible. Whether you’re looking for a grab-and-go breakfast, a brunch centerpiece, or just a sweet afternoon treat, these muffins will hit the spot.

Why You’ll Love These Muffins

• Classic Carrot Cake Flavor – Think cinnamon, nutmeg, and a hint of vanilla, just like your favorite carrot cake.
• Creamy Surprise – A rich, sweet cream cheese filling that adds a delicious contrast to the spiced muffin.
• Moist & Fluffy – Thanks to the grated carrots and a touch of oil, these muffins stay soft and tender.

Tips for the Best Muffins

• Don’t overmix the batter—this keeps the muffins soft and fluffy.
• Use full-fat cream cheese for the best creamy texture.
• Store leftovers in an airtight container in the fridge for up to 5 days.

These carrot cake cream cheese muffins are a delicious way to welcome spring, and they’re sure to be a hit with family and friends. Give them a try and let me know how they turn out!

Carrot Cake Cream Cheese Muffins

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings 12 Muffins

Ingredients

  

Carrot Cake Muffin Batter:

• 1 3/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 11 oz carrot puree (see directions on how to make at bottom)
• 1/2 cup flaked coconut
• 1/2 oz crushed pineapple, drained
• 1/2 cup vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract

Cream Cheese Filling:

• 6 oz. Cream Cheese, Softened
• 1 ea. Egg Yolk
• 1/2 tsp Vanilla
• 3 TBSP Powdered Sugar

Streuself Topping:

• 1/3 Cup Brown Sugar
• 1 tsp Cinnamon, Ground
• 1/4 Cup Butter, Melted
• 2/3 Cup All-Purpose Flour

Instructions

 

• Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or grease it well.
• In a large mixing bowl, combine 3/4 cup granulated sugar, 3/4 cup brown sugar, and 1/2 cup vegetable oil. Mix until well blended.
• Add 2 eggs, 1 teaspoon vanilla extract, 1/2 cup crushed pineapple and 11 oz carrot puree to the sugar-oil mixture. Whisk until fully combined.
• In a separate bowl, mix 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 cup flaked coconut and 1 1/2 teaspoons cinnamon.
• Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins tender and moist.
• Prepare the Cream Cheese Filling: In a small bowl, mix 6 oz room temperature cream cheese, 3 tablespoons powdered sugar, 1 egg yolk, and 1 teaspoon vanilla extract until smooth.
• Scoop the carrot cake batter into the prepared muffin cups, filling each about 1/2 full.
• Drop a dollop of the filling into the center of each muffin cup, approximately a Tablespoon per muffin.
• Place another scoop of carrot cake muffin batter into each, filling to about 2/3 full.
• Make The Streusel: Place 1/3 cup brown Sugar, 1 tsp cinnamon, 2/3 cups All-purpose flour into a bowl and stir to combine. Pour melted butter over top and stir until crumbles form. Be careful not to overmix or it will become a paste.
• Place approximately 2 heaping Tablespoons of streusel on top of each muffin. Adjusting based on your preference.
• Bake the Muffins: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Muffins: Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely. This helps the cream cheese filling set properly.
• Bone Apple Teeth!

Notes

To Make Carrot Purée:

Ingredients:

• 1 lb (about 4-5) carrots, peeled and chopped
• Water (for boiling)

Instructions:

1. Cook the Carrots:
   • Place the chopped carrots in a pot and cover them with water.
   • Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the carrots are very soft.
   • Drain the water, but reserve a little in case you need to adjust consistency.
2. Blend:
   • Transfer the carrots to a blender or food processor.
   • Blend until completely smooth, adding small amounts of the reserved water if needed to reach your desired consistency.
   • If using a hand blender, blend directly in the pot.