These muffins are simply adorable. Since spring is here and it’s time for carrot cake, why not make carrot cake muffins? But carrot cake muffins by themselves are boring. Dress ’em up a bit, ok? Make some muffins, top them with the most delicious cheesecake layer, and add a little crumb on top. Go live your best life! These muffins will make the whole family happy and they are great for leftovers!
Ever since I made my Chocolate Chip Pumpkin Muffins years ago, I’ve had carrot cheesecake muffins on the brain as a spring refresh recipe. I made them quite a while ago, but they didn’t come out quite right and I got distracted with making something else. But since weather is getting beautiful and spring is HAPPENING, I thought it was finally time to give these a go. And get this…they are f*cking DELICIOUS. I’ve had the approval from my husband, sister-in-law, and mother-in-law, so I can feel quite comfortable with saying they are worth making. They are fluffy, sweet but not too sweet, and a tad crunchy with the crumb topping on top. It’s just an overall lovely experience biting into one and I want you to experience it yourself.
On a completely unrelated note, I’m currently 24 weeks pregnant and I think the nesting has already begun. Not only have I been cleaning out my closet and office while starting the nursery, but I’ve begun making postpartum recipes so our freezer is stocked full of nutritious foods that we can easily reheat when we are knocked in the face with a newborn baby. My goal is to rest and heal while feeding our new little babe so the last thing I want to have to do is worry about food or be on my feet cooking throughout the day. So today I kicked things off with my taco pasta soup, which is filled with bone broth, grassfed beef, veggies, and beans. Lots of nutrients in one dish! My goal is to make 1-2 recipes per week leading up to my due date and I’m hoping to make lots of soups, stews, smoothie packs, breakfast items, and bowl ingredients! Anything to make the transition just a little easier! Anywho, I have a milli dishes to do today after making these muffins and the soup, and I have a brisket in the oven for dinner tonight so I must be on my way. Food is best!
Carrot Cheesecake Crumb Muffins
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 18 muffins 1x
Ingredients
For the muffins
- 1 cup shredded carrot (about 1 large carrot)
- 2 eggs
- 1/2 cup maple sugar
- 3/4 cup milk of choice
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free baking flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- pinch of salt
For the cheesecake
- 1 (8-ounce) container organic cream cheese or almond milk cream cheese, softened to room temperature*
- 1/3 cup maple sugar
- 1 medium egg, at room temperature
- 1 teaspoon vanilla extract
For the crumb toppings
- 1/3 cup maple sugar
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1 1/2 cups gluten free baking flour
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with silicone muffin liners or paper liners then spray with oil spray.
- Finely shred carrots. In a large mixing bowl, whisk together carrot, eggs, maple sugar, milk, butter, and vanilla extract. Then add baking flour, baking soda and powder, and salt then mix until combined. Use an ice cream scoop to scoop out the batter halfway full into 18 muffins.
- In another bowl or stand mixer, add all ingredients for the cheesecake and beat together for 1-2 minutes until combine. Use a spoon to add about 1-2 tablespoons of the cheesecake mixture on top of each muffin, making sure to not fill to the top.
- Lastly, mix together the crumb toppings in a small bowl. Sprinkle the crumb topping on top of each muffin, pressing lightly into the cheesecake layer.
- Place in the oven to bake for 25 minutes. Cool for about 10 minutes then eat up!
What I Used To Make This Recipe:
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You May Also Like:
Chocolate Chip Pumpkin Muffins
No-Churn Blueberry Cheesecake Muffins
Strawberry Cheesecake Overnight Oats
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Hi Juli! These look amazing. If I do not have maple sugar can I use regular sugar? Thanks in advance.
absolutely!
I can’t do brown sugar- my brain can’t handle it sadly. For the crumb topping, could I double the maple sugar, use coconut sugar, organic erythritol, or….? Making these ASAP!
coconut sugar or maple sugar will work!
This question sounds ‘out there’ but I have a ton of left over sweet potato purée right now and am wondering if I could use any here instead of the carrots to make sweet potato muffins instead? …Or any of your divine baked goods in mind where I could sub some sweet potato purée? I’m obsessed with how insanely delicious every single thing you make is!
Should we refrigerate these after baking? Thanks
yes!
have you experimented with making this into a cake?? I was going to make a carrot cake for my Mom’s bday this weekend and this recipe sounds delish!
thanks in advance! 🙂
i have not!
I tried these and they were so good. Thanks for posting these recipes.