Table of Contents
- Why You’ll Love These Easy Recipes Muffins
- The Inspiration Behind the Flavor Combo
- Perfect for Breakfast, Dessert, or Brunch
- Baking Tips for Moist Muffins Every Time
- Creative Ways to Serve These Carrot Muffins
- Storing and Freezing Suggestions
- Key Takeaways
Why You’ll Love These Easy Recipes Muffins
If you’re always on the lookout for easy recipes that deliver on both flavor and texture, these carrot cake muffins with cheesecake filling will hit the spot. Not only are they incredibly simple to make, but they also combine the warmth of spiced carrot cake with the irresistible richness of a creamy cheesecake center. Whether you’re meal-prepping for the week or baking a treat for brunch, this easy recipe will quickly become a go-to favorite.
The Inspiration Behind the Flavor Combo
The inspiration for these muffins comes from classic dessert mashups—where two beloved flavors merge into one unforgettable treat. Carrot cake is already a superstar in the world of sweet baked goods, and the addition of cheesecake takes it to a whole new level. Patricia of Patricia Universe created this easy recipe as a way to combine her love of comfort food and indulgent desserts.
Perfect for Breakfast, Dessert, or Brunch
This is one of those easy recipes that you can rely on throughout the year. Whether you’re planning a weekend brunch, an after-school snack, or a holiday dessert, these muffins are versatile enough to suit any occasion. They’re also a great addition to your collection of butter swim biscuits easy recipes or cheesey potatoes easy recipe for cozy weekends.
Baking Tips for Moist Muffins Every Time
The key to keeping these muffins ultra-moist lies in the applesauce and crushed pineapple. They not only add sweetness but also enhance the texture. For best results, finely grate the carrots and don’t overmix the batter. And if you’re new to baking or looking for quick and delicious dinner recipes, this is a great place to start.
Creative Ways to Serve These Carrot Muffins
Serve them warm with a dollop of whipped cream or a dusting of powdered sugar for an extra-special touch. They pair beautifully with coffee or tea, and they’re a lovely option for springtime gatherings. Want to get the kids involved? Let them help spoon the cheesecake filling—it’s a fun and rewarding activity the whole family can enjoy.
Storing and Freezing Suggestions
Store any leftovers in an airtight container in the fridge for up to four days. These muffins also freeze beautifully. Simply wrap each one individually in plastic wrap and store in a freezer bag for up to 2 months. When ready to enjoy, let them thaw at room temperature or warm slightly in the microwave. Like many recipes for dinner and breakfast, they’re great to prep ahead!
Key Takeaways
- Easy recipes that combine carrot cake and cheesecake are a winning combo.
- Perfect for brunch, snack time, or dessert.
- Moist, spiced, and creamy—every bite is a delight.
- Freezer-friendly and kid-approved.
- Created by Patricia from Patricia Universe.
Easy Recipes Carrot Cake Muffins with Cheesecake Filling
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/4 cup crushed pineapple, drained
- 1/4 cup chopped walnuts (optional)
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1/2 teaspoon vanilla extract (for filling)
Instructions
- Preheat oven to 350°F and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, beat together sugars, oil, applesauce, egg, and vanilla until smooth.
- Stir in the dry ingredients, then fold in the grated carrots, pineapple, and walnuts if using.
- In a separate bowl, mix softened cream cheese, sugar, and vanilla for the filling.
- Spoon a tablespoon of batter into each muffin cup, add a teaspoon of cheesecake filling, and top with more batter.
- Bake for 20–25 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
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