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CARROT CHEESECAKE MUFFINS: A Dreamy Delight Recipe!

CARROT CHEESECAKE MUFFINS
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Moist, spiced, creamy, and totally dreamy, these Carrot Cheesecake Muffins combine the flavors of carrot cake with a delightful cheesecake filling.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg
  • 2/3 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups grated carrots
  • 8 oz cream cheese, softened
  • 1/4 cup white sugar
  • 1 egg yolk
  • 1/2 teaspoon vanilla extract
  • 1/3 cup flour (for streusel)
  • 1/4 cup sugar (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)
  • 2 tablespoons cold butter

Instructions

  1. Preheat oven to 350°F (175°C). Line muffin tin with paper liners.
  2. In a bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, whisk brown sugar, oil, eggs, and vanilla until smooth. Stir in grated carrots. Add dry ingredients and mix until just combined.
  4. For the cheesecake filling, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
  5. For streusel, combine flour, sugar, and cinnamon. Cut in butter with a fork until crumbly.
  6. Fill muffin cups halfway with carrot batter, add a spoonful of cheesecake mixture, then top with remaining batter and sprinkle with streusel.
  7. Bake for 20–22 minutes or until tops are golden and centers set. Cool before serving.

Notes

  • Use finely grated carrots for a moist texture.
  • Don’t overmix the batter to keep muffins fluffy.
  • Can be made gluten-free with 1:1 GF flour substitute.

Nutrition

Find it online: https://www.homeydishes.com/carrot-cheesecake-muffins-recipe-delightful-treats/