Cream Cheese Stuffed Carrot Cake Muffins

These Carrot Cake Muffins turn a delicious dessert into the perfect breakfast food! Moist Carrot Cake stuffed with a silky Cream Cheese Filling and then topped with a crunchy streusel topping!

My Best Carrot Cake recipe and Carrot Cake Cheesecake recipe are two of my favorite desserts on Family Table Treasures. Both are equally delicious and use the same Carrot Cake base recipe. It’s one of the most moist and delicious Carrot Cakes I’ve ever tasted!

There’s no doubt that my Easter dessert menu would not be complete without one of these incredible Carrot Cakes on it. In fact, it’s one of the number one requests from my family every year!

However, this Easter was a bit different. Everyone had different places that they needed to be later in the day so I decided to make a late breakfast instead. Of course, that still didn’t change the number one request on the menu.

As a matter of fact, on Easter Eve my daughter said, “You’re still going to make your Carrot Cake, right?” I had some quick thinking to do.

As I searched through my Family Table Treasures recipes the perfect alternative came to mind. Incidentally, last Christmas I had made Cream Cheese Stuffed Gingerbread Muffins that everyone drooled over. All I needed to was substitute the Gingerbread with Carrot Cake.

Muffins are pretty much the dessert of the breakfast menu wouldn’t you agree? So these Cream Cheese Stuffed Carrot Cake Muffins were the perfect addition to my Easter spread! Everyone loved them and there were plenty left over for my daughter to bring back to school with her.

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Cream Cheese Stuffed Carrot Cake Muffins

These Carrot Cake Muffins turn a delicious dessert into the perfect breakfast food! Moist Carrot Cake stuffed with a silky Cream Cheese Filling and then topped with a crunchy streusel topping!

Course Breakfast

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 24 muffins

Calories 327kcal

Author Nicole Crocker

Ingredients

For the streusel topping

• 2/3 Cup All purpose flour
• 1/4 Cup Granulated sugar
• 1/4 Cup Brown sugar
• 3/4 teaspoon Cinnamon
• pinch Salt
• 1/4 Cup Unsalted butter ,melted

For the Cream Cheese Filling

• 12 Ounces Cream Cheese ,softened
• 1 Large Egg
• 2 Tablespoons Sugar
• 1 teaspoon Vanilla extract

For the Carrot Cake Muffins

• 2 Cups All purpose flour
• 2 teaspoons Baking soda
• 1/2 teaspoon Salt
• 2 teaspoons Ground cinnamon
• 3 Large Eggs
• 2 Cups Sugar
• 3/4 Cup Canola oil
• 3/4 Cup Buttermilk
• 2 teaspoons Vanilla extract
• 2 Cups Grated carrot
• 1 ,8 ounce can Crushed pineapple ,drained
• 1/2 Cup Shredded coconut
• 1 Cup Chopped walnuts, optional

Instructions

For the streusel topping

• Combine sugars, cinnamon, and salt in a medium bowl. Add melted butter and whisk to incorporate. Add flour and stir until just combined. Set aside.

For the Cream Cheese Filling

• In a small bowl beat cream cheese until creamy and smooth. Mix in the egg, sugar and vanilla and beat until well combined. Set aside. 

For the Carrot Cake Muffins

• Preheat oven to 375 degrees F. Line muffin tins with 24 paper liners or spray with cooking spray.  Set aside.
• In a medium bowl stir or sift the first four ingredients together and set aside.
• In a large bowl beat the eggs and the next four ingredients together. Gradually add the dry ingredients into the wet to incorporate. Fold in the carrots and remaining ingredients.
• Fill each prepared muffin tin about 3/4 full with batter. 
  
• Pour cream cheese filling mixture into a pastry bag or plastic zip lock bag if you don't have a pastry bag. If using a disposable pastry bag cut the tip of the bag. Insert the tip of the bag into one of the muffins and squeeze about two tablespoons of the cream cheese mixture into the carrot cake batter. ( It's a little tricky to know how much is going in so it's kind of a guesstimate...you will see the muffin grow as you fill it. You can go back and add more to some that you think you may not have added enough to at the end. 
  
• Top each muffin with streusel topping. 
• Bake in preheated oven for 20-25 minutes. 
• Remove to cooling rack. Cool for 5-10 minutes then remove muffins to a serving dish. 
• You will need to refrigerate any left over muffins because of the cream cheese filling. 

Nutrition

Calories: 327kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 52mg | Sodium: 218mg | Potassium: 121mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2090IU | Vitamin C: 0.7mg | Calcium: 42mg | Iron: 1.1mg

Cream Cheese Stuffed Carrot Cake Muffins turn dessert into the best breakfast treat! 

These will definitely be making an appearance on our Mother’s Day Brunch menu too!

Here are more of my favorite breakfast foods for you to try. Just click on the picture for the recipe.