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 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 24muffins
Calories 327kcal
Author Nicole Crocker
Ingredients
For the streusel topping
2/3CupAll purpose flour
1/4CupGranulated sugar
1/4CupBrown sugar
3/4teaspoonCinnamon
pinchSalt
1/4CupUnsalted butter,melted
For the Cream Cheese Filling
12OuncesCream Cheese,softened
1LargeEgg
2TablespoonsSugar
1teaspoonVanilla extract
For the Carrot Cake Muffins
2CupsAll purpose flour
2teaspoonsBaking soda
1/2teaspoonSalt
2teaspoonsGround cinnamon
3LargeEggs
2CupsSugar
3/4CupCanola oil
3/4CupButtermilk
2teaspoonsVanilla extract
2CupsGrated carrot
1,8 ounce canCrushed pineapple,drained
1/2CupShredded coconut
1CupChopped 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.