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Carrot Cake Cream Cheese Muffins with Brown Sugar Pecan Streusel Recipe

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4.1 from 8 reviews

These Carrot Cake Cream Cheese Muffins are soft, fluffy, and bursting with classic carrot cake flavors. Each muffin features a smooth, tangy cream cheese center and is topped with a buttery brown sugar pecan streusel, making them a perfect cozy treat to enjoy warm with coffee or tea.

  • Author: Zara
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Cream Cheese Filling

  • 8 oz (1 block; 250g) cream cheese, at room temperature
  • 1/4 cup (55g) granulated sugar
  • 1 tsp (4g) vanilla bean paste or extract
  • Pinch of salt

Brown Sugar Pecan Streusel

  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (55g) chopped pecans
  • 5 tbsp (72g) brown sugar, light or dark
  • 1 tsp (2g) cinnamon
  • 1/4 tsp (1g) salt
  • 3 tbsp (42g) salted butter, softened

Carrot Cake Muffins

  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) cake flour (can be made by substituting 2 tbsp of cornstarch for 2 tbsp of all-purpose flour per cup)
  • 2 tsp (8g) baking powder
  • 1/4 tsp (2g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (1g) ground ginger
  • 1/4 tsp ground nutmeg
  • 1/2 cup (120ml) olive oil (or oil of choice)
  • 3/4 cup (165g) brown sugar, light or dark
  • 1/4 cup (50g) granulated sugar
  • 2 eggs, at room temperature
  • 1/3 cup (80g) Greek yogurt or sour cream, at room temperature
  • 1 tsp (4g) vanilla bean paste or extract
  • 1 1/3 cups (150g) grated carrots

Instructions

  1. Prepare the Cream Cheese Filling: In a mixing bowl, beat the cream cheese, granulated sugar, vanilla bean paste, and a pinch of salt together until smooth and creamy. Set aside for filling the muffins later.
  2. Make the Brown Sugar Pecan Streusel: Combine the all-purpose flour, chopped pecans, brown sugar, cinnamon, and salt in a bowl. Add softened salted butter and mix with your fingers or a pastry blender until the mixture resembles coarse crumbs. Refrigerate the streusel while you prepare the muffin batter.
  3. Combine Dry Ingredients for Muffins: In a large mixing bowl, whisk together the all-purpose flour, cake flour, baking powder, baking soda, salt, cinnamon, ground ginger, and nutmeg until evenly mixed.
  4. Mix Wet Ingredients: In a separate bowl, whisk the olive oil, brown sugar, and granulated sugar until well combined. Add the eggs one at a time, beating well after each addition. Then, whisk in the Greek yogurt (or sour cream) and vanilla extract until smooth.
  5. Incorporate the Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the muffins tender.
  6. Add Grated Carrots: Fold the grated carrots into the batter carefully to distribute evenly without deflating the mixture.
  7. Fill the Muffin Cups: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners. Fill each muffin cup halfway with batter, then add about a teaspoon of the cream cheese filling in the center. Cover the filling with remaining batter to fill each cup about three-quarters full.
  8. Top with Streusel: Generously sprinkle the prepared brown sugar pecan streusel over the top of each muffin for a crunchy, sweet finish.
  9. Bake the Muffins: Bake in the preheated oven for 28–30 minutes, or until a toothpick inserted near the center (avoiding the cream cheese filling) comes out clean and the muffins are golden brown on top.
  10. Cool and Serve: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature with a hot cup of coffee or tea.

Notes

  • To make homemade cake flour substitute, remove 2 tablespoons of all-purpose flour per cup and replace with 2 tablespoons cornstarch, then sift.
  • Room temperature ingredients help achieve smooth batter and better rise.
  • Use oil neutral in flavor if you prefer, such as vegetable or canola oil, instead of olive oil.
  • Store muffins in an airtight container for up to 3 days at room temperature or freeze for longer storage.
  • You can substitute pecans with walnuts or omit nuts entirely for a nut-free option.

Find it online: https://zaracooking.com/carrot-cake-cream-cheese-muffins-with-brown-sugar-pecan-streusel-recipe/