April 15, 2022

Carrot Cake Muffins with a Cheesecake Swirl

Carrot Cake Muffins with a Cheesecake Swirl are one of our favorite springtime muffins. I love making these on Easter morning for a festive holiday brunch. I start these muffins by making a carrot cake batter filled with coconut and walnuts. Then, I swirl the muffins with a creamy swath of cheesecake batter. We like these muffins for several reasons. First of all, I like that I can make these muffins in less than an hour. Secondly, I like that these muffins are not too sweet. That makes them feel more like a breakfast than a dessert. And, lastly, we all love the delicious flavors in these muffins.

The Equipment I Used

A Muffin Pan- You’ll need a 12 cup muffin tin to make these muffins.
A Pastry Bag with a Large Round Tip- Use this to swirl in the cheesecake filling. This time I used a star tip, and I don’t recommend it.
An Electric Mixer- I used this to beat together my batter. But, you could also do it by hand.
A Food Processor- Use this to whip the cheesecake filling. Or, do it by hand.
A Food Scale- For the best baking results, weigh your flour and sugar.

The Ingredients Needed for Carrot Cake Muffins with a Cheesecake Swirl

Cream Cheese- Use a brick cream cheese, not a whipped cream cheese.
Sugar- You’ll need granulated sugar. I always use Domino sugar.
Butter- Your butter should be nice and soft.
Carrots- You’ll need about three medium carrots.
Sour Cream- Use full fat sour cream.
Coconut- You’ll need unsweetened coconut flakes. I used the Bob’s Red Mill brand.

How I Made my Muffins

First, I made the cheesecake batter and let it chill in the pastry bag.
Next, I made the carrot cake batter. Make sure everything is incorporated, but don’t overmix.
Finally, I baked the muffins. About half way through, I swirled in the cheesecake.

If you like carrot cake, you need to try these scrumptious Carrot Cake Muffins with a Cheesecake Swirl.

Carrot Cake Muffins with a Cheesecake Swirl

Carrot cake Muffins with a cheesecake swirl.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 25

Total Time 50

Course Bread

Cuisine American

Servings muffins

Equipment

muffin tin

Ingredients

For the Cheesecake Swirl:

6 ounces softened brick cream cheese
¼ cup sugar (50g)
1 tbsp. melted butter
1 egg yolk
1 tsp. vanilla

For the Muffin Batter:

1 cup granulated sugar (200g)
8 tbsp. softened butter
2 large eggs
1 cup peeled and shredded carrots
½ cup each unsweetened coconut flakes and chopped walnuts
2 cups all purpose flour (240g)
1 tsp. ground ginger
1½ tsp. ground cinnamon
1 tsp. each baking powder and baking soda
¼ tsp. salt
1 cup sour cream
1 tsp. vanilla

Instructions

Preheat the oven to 350 degrees, and line a 12 cup muffin pan with cupcake liners.
In a food processor, cream together all the cheesecake swirl ingredients and beat them until they're whipped. Put the filling in a pastry bag with a large round tip, and set it into the refrigerator to chill.
In a mixing bowl of an electric mixer, cream together the butter, and sugar. Then add the eggs, coconut, walnuts and carrots and beat until combined.
Sift together the flour, baking powder, baking soda, salt, and all the spices. Stir them very gently into the batter. Do not overmix. Add the sour cream and vanilla and stir until just combined.
Divide the batter between the 12 muffin cups. Bake for 12 minutes.
Remove the pan from the oven, and pipe a cheesecake swirl into the top of each muffin. Actually press down into the muffin slightly.
Reduce the heat to 325 degrees and bake about 12 more minutes, or until a toothpick inserted into the carrot cake portion of the muffin comes out clean.
Cool in the pan for five minutes, and then on a wire rack for ten minutes.