Carrot Cheesecake Muffins

Carrot Cheesecake Muffins

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These sweet Carrot Cheesecake Muffins are soft and delicious and will make you think you are eating carrot cake for breakfast.

Carrot Cheesecake Muffins

Carrot Cheesecake Muffins

PREP TIME: 15 minutes

COOK TIME: 15 minutes

TOTAL TIME: 30 minutes


For the Muffins

  • 2/3 cup oil
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 teaspoon orange extract
  • 2 eggs
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon anise powder
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup finely shredded carrots

For the Cheesecake Filling

  • 8 ounces cream cheese, softened
  • 4 Tablespoons sugar
  • 1 teaspoon orange extract
  • 1 Tablespoon flour
  • 1/2 cup diced pecans


  1. Preheat the oven to 400 degrees. Spray a 12 count muffin pan and a 6 count muffin pan with nonstick baking spray.
  2. Beat the oil, sugars, and extract until combined. Add the eggs and beat again.
  3. Stir together the flour, baking powder, baking soda, cinnamon, nutmeg, anise, and salt. Slowly add the dry ingredients into the egg mixture.
  4. Add the buttermilk and shredded carrots and stir until completely combined.
  5. Spoon the batter evenly in the prepared muffin tins.
  6. In a small bowl, mix together the cream cheese, sugar, orange extract, and flour. Spoon the mixture evenly into two large plastic baggies and cut one tip off each bag.
  7. Squeeze half the cheesecake mixture evenly into the center of the muffin batter. Use the second bag of cheesecake to add a swirl of cheesecake to the top of the batter.
  8. Sprinkle the pecans around the outside of the muffin batter. Bake for 15-16 minutes.
  9. Remove and let cool in the pan for 2-3 minutes before gently removing them from the pan and placing on a wire rack.

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Carrot Cheesecake Muffins

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