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Cheesecake Cookies Recipes Christmas Carrot Cake Muffins

I bake these muffins when the house asks for a warm hug. The batter leans on grated carrots and gentle spice. A soft cheesecake core waits inside. We call them our holiday pick me up. The name is long. The smiles are quick. You asked for Cheesecake Cookies Recipes and I get it. These carry that same creamy joy in a small hand held bite. They also tick these boxes for search and for cravings carrot cake muffins recipe, carrot cake muffin recipe, christmas cupcakes recipes, christmas cake recipe, cookie recipes christmas, and even philadelphia cheesecake filling recipes. All live here in one cozy tray. I mix. I scoop. We watch them rise. The tops turn gold and the kitchen smells like a good memory. You bite and meet tender crumb then sweet cream. No fuss. No wait. Just a clear win for any table.
Prep Time20 minutes
Cook Time18 minutes
Total Time38 minutes
Course: Dessert
Cuisine: American
Keywords: carrot cake muffin recipe, carrot cake muffins recipe, carrot cheesecake muffins, Cheesecake Cookies Recipes, christmas cake recipe, christmas cupcakes recipes, cookie recipes christmas, cream cheese center, holiday muffins, philadelphia cheesecake filling recipes
Servings: 12 muffins
Author: Linda • Cook Daily Recipe • https://www.cookdailyrecipes.com

Ingredients

For the Muffins

  • 2 1/4 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar firmly packed
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup water
  • 1/3 cup vegetable oil
  • 1 cup grated carrots about 2 to 3 medium

For the Cream Cheese Filling

  • 10 ounces cream cheese softened
  • 1/4 cup plus 1 tablespoon granulated sugar
  • 1/2 teaspoon vanilla extract

For the Streusel Topping

  • 1 cup all purpose flour
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

For the Glaze

  • 1 teaspoon milk
  • 1/4 cup powdered sugar

Instructions

For the Muffins

  1. Heat oven to 400 F. Line a 12 cup muffin pan with paper liners.
  2. Whisk flour granulated sugar brown sugar baking powder baking soda cinnamon ginger and salt in a bowl.
  3. In a second bowl whisk eggs water and oil. Stir in grated carrots.
  4. Add wet mix to dry mix. Fold until just combined. The batter should look thick and a bit lumpy.

For the Cream Cheese Filling

  1. Beat cream cheese sugar and vanilla with a spoon until smooth and thick.
  2. Spoon filling into a small piping bag or use two spoons.

For the Streusel Topping

  1. Stir flour sugar cinnamon and salt in a bowl.
  2. Pour in melted butter and mix with a fork until crumbs form.

To Assemble and Bake

  1. Fill each muffin liner one third full with batter.
  2. Pipe or spoon a heaped teaspoon of cream cheese in the center.
  3. Cover with more batter until cups reach about three quarters full.
  4. Top with a layer of streusel. Press crumbs in with a light hand.
  5. Bake 15 to 18 minutes until a toothpick at the edge comes out clean.
  6. Cool in the pan 5 minutes. Move to a rack. Whisk milk and powdered sugar. Drizzle over warm muffins.

Notes

Use fresh finely grated carrots for a tender crumb. Do not pack the flour. For larger muffins bake a minute or two longer. Store leftovers in the fridge in a closed box for three days. Warm in a low oven to refresh. Freeze baked muffins without glaze for one month.