Cheesecake Stuffed Carrot Muffins Recipe

I absolutely love this carrot muffin with a cheesecake surprise because it’s like having two delicious treats in one—a soft, spiced carrot muffin with a creamy cheesecake center that just bursts with flavor. Plus, the comforting combo of cinnamon, nutmeg, and ginger makes the whole experience feel like a cozy hug with every bite.

I adore crafting these cheesecake-stuffed carrot muffins, which bring a delicious variation to the classic muffin. With 1 and 3/4 cups of all-purpose flour, just the right combination of spices (like cinnamon and nutmeg), and 1/2 cup of vegetable oil, these muffins have the perfect muffin texture.

They are supremely moist and have a nice tender crumb. But they are also built on the idea of supplying a burst of flavor, chiefly from 1 and 1/2 cups of grated carrots, as well as from the creamy filling made from 8 ounces of softened cream cheese and other ingredients I’ll share with you soon.

The combination of flavors and fillings makes these muffins a delightful treat—one that I am certain is really good for you!

Ingredients

Universal flour: Yields form and mass, abundant in carbs.

Muffins rise and become fluffy because of a leavening agent that makes them do so: baking powder.

Oil from vegetables: Contributes to the muffins’ moisture and richness.

Brown sugar provides sweetness with a touch of molasses flavor.

Carrots: Provide fiber, and contribute moisture and natural sweetness.

Cinnamon, in powdered form, spices up a dish, but it also shows up in a much safer guise—one as a tasty flavoring agent—for those dishes that call for it.

And it’s not half-bad for your body, either.

Ground cinnamon provides warmth and depth of flavor.

Cream cheese contributes a creamy texture and a mild tang to the flavor profile.

Ingredient Quantities

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup vegetable oil
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 and 1/2 cups grated carrots
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar (for the cheesecake filling)
• 1 large egg yolk
• 1/2 teaspoon vanilla extract (for the cheesecake filling)

Instructions

1. Your oven should be preheated to 350°F (175°C), and a muffin tin should be ready with paper liners when you are set to make muffins.

2. In a medium bowl, combine the following ingredients and mix them well together:

– flour
– baking powder
– baking soda
– salt
– cinnamon
– nutmeg
– ginger

when well mixed, set them aside.

3. In a sizable mixing bowl, combine the vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk everything together until it’s completely uniform and well blended.

4. Dry ingredients should be added gradually to wet ingredients, and mixed just until combined. Gently fold in the grated carrots.

5. In a separate bowl, combine the softened cream cheese, granulated sugar, egg yolk, and vanilla extract. Beat the mixture with an electric mixer on medium speed until smooth and creamy.

6. Spoon a tablespoon of the batter for carrot muffins into each liner.

7. Place a teaspoon of cheesecake filling on top of the carrot batter in each liner.

8. Take another tablespoon of the carrot batter, and cover the cheesecake filling with it.

9. The muffins should bake for 20-25 minutes or until you insert a toothpick into the cake portion and it comes out clean.

10. Let the muffins sit in the pan for about 10 minutes and then move them to a wire rack to finish cooling. They can be eaten warm or cooled to room temperature.

Equipment Needed

1. Oven
2. Muffin tin
3. Paper liners
4. Medium bowl
5. Sizable mixing bowl
6. Whisk
7. Electric mixer
8. Measuring cups
9. Measuring spoons
10. Spoon
11. Toothpick
12. Wire rack

FAQ

• Can I use whole wheat flour instead of all-purpose flour?You can replace all-purpose flour with whole wheat flour for a denser muffin, but the texture may be different.

• Can I add nuts or raisins to this recipe?Certainly! You’re welcome to incorporate 1/2 cup of chopped nuts or raisins into the batter for added texture and flavor.
• How do I know when the muffins are fully baked?Toothpick test: Insert a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs, they are done.
  
• Can I use pre-shredded carrots?Indeed, freshly grated carrots are suggested because they hold more moisture and flavor.
• How long can I store these muffins?An airtight container in the refrigerator is the best way to store these muffins for up to 5 days.
• Can these muffins be frozen?You can indeed freeze them. Wrap each one separately and place it in a bag that is safe for freezer storage; they can remain there for as long as 3 months.
• Is there a way to make these muffins healthier?You can cut the sugar or replace it with a sweetener such as honey or maple syrup, but you may experience a slight texture change.

Substitutions and Variations

All-purpose flour: You can swap in whole wheat flour or a blend of gluten-free flours in an equal amount.
Coconut oil or unsalted butter: Replace with an equal amount of either when the recipe calls for vegetable oil.
Coconut sugar can replace brown sugar in an equal amount. For every measure of brown sugar you need, use molasses and white sugar instead. Use a tablespoon of molasses with every cup of white sugar you use to make up for the depth and richness of flavor that brown sugar has.
Granulated sugar: Use in equal measure cane sugar or raw sugar.
Mascarpone cheese or vegan cream cheese can be used in place of cream cheese for those who require a dairy-free alternative.

Pro Tips

1. For extra moisture and flavor in your muffins, try adding 1/4 cup of crushed pineapple, drained, to the wet ingredients. This complements the grated carrots nicely.

2. Toasting the ground spices (cinnamon, nutmeg, and ginger) lightly in a dry pan for about 30 seconds before adding them to the dry ingredients can enhance their flavor.

3. When grating the carrots, use the fine side of the grater for a lighter texture or the larger side for a chunkier muffin, depending on your preference.

4. For a crunchy topping, consider sprinkling a mixture of chopped nuts (like walnuts or pecans) and a bit of brown sugar on top before baking.

5. Ensure the cream cheese is fully softened before mixing to avoid lumps in your cheesecake filling. Leaving it out of the fridge for at least an hour or microwaving it briefly can help achieve the right consistency.