Description

Carrot cake muffins with cheesecake fillings are the perfect combination of warm spices, tender cake, and a creamy center. Each muffin is topped with a cinnamon-sugar streusel and a sweet drizzle of glaze, making them irresistible for breakfast, brunch, or dessert. This recipe gives you everything you need to create bakery-style muffins that are moist, flavorful, and delightfully indulgent.

Ingredients

for carrot cake muffins

2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar (firmly packed)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots (about 2–3 medium carrots)
for cream cheese filling
10 oz cream cheese, softened
1/4 cup + 1 tablespoon sugar
1/2 teaspoon vanilla

for streusel topping

1 cup all-purpose flour
2/3 cup granulated sugar
1/2 cup unsalted butter, melted
1 teaspoon cinnamon
1/4 teaspoon salt

for the glaze

1 teaspoon milk
1/4 cup powdered sugar

Instructions

Preheat the oven to 400°F and line a standard cupcake pan with paper liners.
Make the streusel topping: In a bowl, combine 1 cup flour, 2/3 cup sugar, 1 teaspoon cinnamon, and 1/4 teaspoon salt. Add 1/2 cup melted butter and mix with a fork until crumbly. Set aside.
Prepare the cream cheese filling: Beat together cream cheese, 1/4 cup + 1 tablespoon sugar, and 1/2 teaspoon vanilla until smooth. Set aside.
Mix dry muffin ingredients: In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, ginger, and salt.
Mix wet muffin ingredients: In a smaller bowl, whisk together eggs, water, and vegetable oil.
Combine the wet and dry ingredients until just mixed, then fold in grated carrots.
Spoon about 1 1/2 to 2 tablespoons of muffin batter into each cupcake liner to cover the bottom.
Add 1 heaping tablespoon of cream cheese filling to the center of each muffin.
Top with additional muffin batter until cups are 3/4 full.
Sprinkle each muffin with the prepared streusel topping.
Bake for 20 minutes or until a toothpick inserted into the muffin part (not the filling) comes out clean.
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the glaze: Stir together 1 teaspoon milk and 1/4 cup powdered sugar until smooth.

Drizzle glaze over cooled muffins before serving.

Notes

serving tips

Serve these carrot cake muffins at room temperature or slightly warm to enjoy the full flavor and soft texture.
For a bakery-style presentation, drizzle the glaze just before serving.
Pair with coffee, tea, or a glass of cold milk for a comforting snack or breakfast treat.
Add a dusting of powdered sugar on top for a festive touch when serving at brunch or special gatherings.
These muffins make a great addition to Easter brunch, holiday dessert tables, or weekend breakfasts.

storage tips

Refrigerator: Store muffins in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese filling, refrigeration is necessary.
Freezer: Wrap each muffin individually in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 2 months.
Thawing: To thaw, place a muffin on the counter for about 1 hour, or microwave it for 20–30 seconds until warmed through.
Reheating: Warm muffins in the microwave for a few seconds or in a 300°F oven for 5–7 minutes to bring back their soft texture.
Glaze storage: If you’re storing unglazed muffins, you can keep the glaze in an airtight container in the fridge for up to a week and drizzle it fresh when serving.