Print

Carrot Cake Streusel Muffins with Cream Cheese Swirl

Carrot Cake Streusel Muffins - featured image
Print Recipe

These carrot cake streusel muffins are packed with shredded carrots, cozy spices, and a buttery streusel topping, all swirled with tangy cream cheese for a handheld treat that tastes like classic carrot cake meets cheesecake. Perfect for brunch, snacks, or gifting, they’re moist, flavorful, and irresistibly comforting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 2 large eggs, room temperature
  • ¾ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup vegetable oil (or melted coconut oil)
  • ¼ cup milk (dairy or non-dairy)
  • 2 cups finely shredded carrots (about 3 medium carrots, peeled)
  • 1 tsp vanilla extract
  • ½ cup chopped walnuts or pecans (optional)
  • ½ cup raisins (optional)
  • 4 oz cream cheese, softened
  • 2 tbsp granulated sugar
  • 1 large egg yolk
  • ½ tsp vanilla extract
  • ⅓ cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ½ tsp ground cinnamon
  • 3 tbsp unsalted butter, cold and cubed
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel: In a small bowl, mix ⅓ cup flour, ¼ cup brown sugar, ½ tsp cinnamon, and a pinch of salt. Add 3 tbsp cold, cubed butter and rub in until coarse crumbs form. Set aside.
  3. Prepare cream cheese swirl: In another bowl, beat together 4 oz cream cheese, 2 tbsp sugar, 1 egg yolk, and ½ tsp vanilla until smooth. Set aside.
  4. Mix dry ingredients: In a large bowl, whisk together 2 cups flour, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp salt, 1 ½ tsp cinnamon, ½ tsp ginger, and ¼ tsp nutmeg.
  5. Mix wet ingredients: In another bowl, whisk 2 eggs, ¾ cup granulated sugar, ½ cup brown sugar, ½ cup oil, ¼ cup milk, and 1 tsp vanilla until well combined.
  6. Fold in 2 cups shredded carrots. If using, add ½ cup nuts and ½ cup raisins.
  7. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined. Do not overmix.
  8. Spoon batter into muffin cups, filling each about ⅔ full. Dollop a heaping teaspoon of cream cheese mixture onto each muffin and swirl gently with a toothpick or skewer.
  9. Sprinkle streusel topping over each muffin and press lightly.
  10. Bake for 20–24 minutes, or until tops are golden and a toothpick comes out clean (except for some cream cheese).
  11. Cool muffins in the tin for 5 minutes, then transfer to a wire rack.
  12. Store in an airtight container at room temperature for up to 2 days, refrigerate up to 5 days, or freeze up to 2 months.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based cream cheese and milk. Use freshly grated carrots for best texture. Don’t overmix the batter for tender muffins. Streusel and cream cheese swirl can be prepped ahead. Muffins freeze well and taste even better the next day.

Nutrition

Keywords: carrot cake muffins, cream cheese swirl, streusel topping, brunch, easy muffin recipe, vegetable muffins, homemade muffins, carrot dessert, spring baking, Easter muffins

Find it online: https://tomyumy.com/carrot-cake-streusel-muffins-recipe-easy-cream-cheese-swirl-treats/