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

Cook Time 25

Total Time 45

Servings 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