Carrot Cake Muffins with Cream Cheese Filling. A moist, dense, spiced carrot cake muffin with shredded coconut, pecans, cream cheese filling, and brown sugar pecan crumb topping. Perfect for an easy, spring breakfast or brunch!
If you love carrot cake flavored yumminess, you’ll also love: carrot cake cookies with coconut cream cheese frosting and carrot poke cake.
I’m sending warm spring-y vibes out into the blog-i-sphere . . .
and I’m thinking these carrot cake muffins with cream cheese filling will help.
If we all come together and bake up a batch of these dense, moist, perfectly sweet, tangy, creamy, crumble-y topping PERFECT muffins . . .
Spring will come.
I just know it. 😉
Ok, while baking these muffins might not make the weather warm up faster, it will surely warm up your home, your heart, and of course, your belly.
A super dense muffin stuffed with a rich, tangy cream cheese filling and topped with a crunchy, crumbly topping . . .
Can you feel the sunshine now?!
Ingredients for cream cheese filling:
- Cream cheese
- Brown sugar
- Flour
- Egg
- Vanilla
Ingredients for crumb topping:
- Flour
- Pecans (walnuts would also be delicious)
- Brown sugar
- Salt
- Cinnamon
- Butter
Ingredients for easy carrot cake muffins:
- Butter
- Egg
- Applesauce
- Vanilla
- Brown sugar
- Flour
- Baking powder and baking soda
- Cinnamon
- Ginger
- Nutmeg
- Salt
- Grated carrots
- Shredded coconut
- Pecans
How do i make a cream cheese filling?
- Add cream cheese, brown sugar, flour, an egg, and vanilla extract to a medium sized bowl.
- Use your hand mixer to beat together until well combined.
- Set aside.
How do you make a crumb topping?
- Add flour, pecans, brown sugar, salt, cinnamon, and cubed butter into a medium sized bowl.
- With your hands, or a fork, mix together and work in butter pieces, until large clumps form.
- Set aside.
How do i make moist carrot cake muffins with cream cheese filling?
- Preheat oven to 425 degrees F and grease a standard 12 slot non stick muffin tin with cooking spray.
- In a large bowl, whisk together melted butter, an egg, applesauce, vanilla, and brown sugar.
- Use a rubber spatula to gently fold in flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Don’t overmix.
- Stir in grated carrots, shredded coconut, and chopped pecans.
- Pour half of the batter evenly into the prepared muffin tin. Gently shake the pan to smooth batter down.
- Dollop cream cheese mixture on top. Gently shake the pan to smooth batter down.
- Top with remaining muffin batter. Gently shake the pan to smooth batter down.
- Top with crumb topping.
- Bake in preheated oven for 5 minutes.
- Reduce heat to 350 degrees F (leaving pan in oven) and bake for an additional 10-15 minutes.
- Remove from oven and let cool for 30 minutes before removing from pan and enjoying!
So. Tell me.
What’s better than a moist, perfectly spiced carrot cake muffin stuffed with a rich and creamy cream cheese mixture and topped with a sweet, crunchy, crumble-y crumb topping?
Ahem.
Nothing. 😉
– Jennifer
Carrot Cake Muffins with Cream Cheese Filling
Carrot Cake Muffins with Cream Cheese Filling. A moist, dense, spiced carrot cake muffin with shredded coconut, pecans, cream cheese filling, and brown sugar pecan crumb topping. Perfect for an easy, spring breakfast or brunch!
Prep Time: 30 minutes
Cook Time: 20 minutes
Yield: 12 muffins
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Cream Cheese Filling:
- 1 (8 oz) package cream cheese softened
- 1/2 cup brown sugar packed
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 teaspoon vanilla extract
Crumb Topping:
- 1/2 cup all-purpose flour
- ¼ - ½ cup chopped pecans
- 1/4 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 cup unsalted butter cold and cubed
Carrot Cake Muffin:
- 6 tablespoons butter melted
- 1 large egg
- 2 tablespoons unsweetened applesauce
- 2 teaspoons vanilla extract
- ½ cup brown sugar packed
- 1/2 cup all-purpose flour
- ½ teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup grated carrot not shredded, use a grater to grate whole carrots
- ¼ cup shredded unsweetened coconut
- ¼ cup chopped pecans
Instructions
Cream Cheese Filling:
- Add cream cheese, brown sugar, flour, an egg, and vanilla extract to a medium sized bowl.
- Use your hand mixer to beat together until well combined.
- Set aside.
Crumb Topping:
- Add flour, pecans, brown sugar, cinnamon, salt, and cubed butter into a medium sized bowl.
- With your hands, or a fork, mix together and work in butter pieces, until large clumps form.
- Set aside.
Carrot Cake Muffin:
- Preheat oven to 425 degrees F and grease a standard 12 slot non stick muffin tin with cooking spray.
- In a large bowl, whisk together melted butter, an egg, applesauce, vanilla, and brown sugar.
- Use a rubber spatula to gently fold in flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Don't overmix.
- Stir in grated carrots, shredded coconut, and chopped pecans.
- Pour approximately half of the batter evenly into the prepared muffin tin slots. Gently shake the pan to smooth batter down.
- Dollop cream cheese mixture on top of each filled slot. Gently shake the pan to smooth batter down.
- Top each cream cheese dollop with remaining muffin batter. Gently shake the pan to smooth batter down.
- Top each muffin evenly with crumb topping.
- Bake in preheated oven for 5 minutes.
- Reduce heat to 350 degrees F (leaving pan in oven) and bake for an additional 10-15 minutes, or until an inserted toothpick comes out clean. Be sure to insert it all the way into the muffin batter, not the cream cheese filling.
- Remove from oven and let cool for 30 minutes in pan before removing from pan and enjoying!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
STORING
Room Temp:1-2 Days
Refrigerator:1 Week
Freezer:3 Months
Reheat:Warm in microwave
*Storage times may vary based on temperature and conditions
Notes
Store in an airtight container in the fridge for up to a week. Enjoy chilled or warmed up in the microwave.
People Also Viewed
Nutrition Information
Nutrition Facts
Carrot Cake Muffins with Cream Cheese Filling
Amount Per Serving (1 muffin)
Calories 369 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g69%
Monounsaturated Fat 1g
Cholesterol 81mg27%
Sodium 265mg12%
Potassium 170mg5%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 25g28%
Protein 4g8%
Vitamin A 2125IU43%
Vitamin C 0.6mg1%
Calcium 67mg7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
Keywords: cream cheese filling, easy, moist
Frances
Jennifer @ Show Me the Yummy
Christie
Jennifer @ Show Me the Yummy