Description
Warm, spiced carrot cake muffins filled with a creamy cheesecake center, perfect for brunch or dessert.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 tsp fine salt
- 150 g (3/4 cup) packed light brown sugar
- 50 g (1/4 cup) granulated sugar
- 120 ml (1/2 cup) neutral oil (canola or vegetable)
- 120 ml (1/2 cup) plain Greek yogurt
- 2 large eggs
- 250 g (about 2 cups) finely grated carrots
- 100 g (1/2 cup) optional chopped walnuts
- 60 g (1/4 cup) optional raisins
- 227 g (8 oz) cream cheese, softened
- 50 g (1/4 cup) granulated sugar for cheesecake filling
- 1 large egg yolk
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 180°C (350°F) and grease a 12-cup muffin tin or line with muffin liners.
- Beat the cream cheese with 50 g (1/4 cup) granulated sugar until smooth, then add 1 egg yolk and vanilla; chill for 10 minutes.
- In a bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In another bowl, whisk together the sugars, oil, yogurt, eggs, and vanilla until smooth.
- Combine wet and dry ingredients, then fold in the grated carrots and optional add-ins.
- Spoon into muffin cups, filling about two-thirds full, and pipe or spoon cheesecake filling into the center.
- Bake for 18–22 minutes until golden, then cool on a wire rack.
- Let cool for at least 20 minutes before serving.
Notes
Chilling the cheesecake filling helps prevent sinking. For a dairy-free version, use vegan cream cheese and substitutions for yogurt and eggs.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg