Carrot Cake Cream Cheese Muffins (With Brown Sugar Pecan Streusel)

Ingredients

• 8 oz cream cheese (1 block, at room temperature)
• 0.25 cup granulated sugar (for filling)
• 1 tsp vanilla bean paste or extract (for filling)
• salt (pinch, for filling)
• 0.5 cup all-purpose flour (for streusel)
• 0.5 cup chopped pecans (for streusel)
• 5 tbsp brown sugar (light or dark, for streusel)
• 1 tsp cinnamon (for streusel)
• 0.25 tsp salt (for streusel)
• 3 tbsp salted butter (softened, for streusel)
• 1 cup all-purpose flour (for muffin batter)
• 1 cup cake flour (for muffin batter)
• 2 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp salt (for muffin batter)
• 1 tsp ground cinnamon (for muffin batter)
• 0.5 tsp ground ginger
• 0.25 tsp ground nutmeg
• 0.5 cup olive oil (or oil of choice)
• 0.75 cup brown sugar (light or dark, for muffin batter)
• 0.25 cup granulated sugar (for muffin batter)
• 2 eggs (at room temperature)
• 0.333 cup Greek yogurt (or sour cream, at room temperature)
• 1 tsp vanilla bean paste or extract (for muffin batter)
• 1.333 cup grated carrots (finely grated)

Steps

1. 1

   Preheat the oven to 425°F (220°C). Line a standard 12-cup muffin pan with 6 muffin liners, filling every other muffin well with batter to prevent overcrowding and help create a classic muffin top (alternatively, line all 12 wells if you only have one pan). If making jumbo muffins, line a 6-cup jumbo muffin pan with 3 liners. Set aside.

2. 2

   In a medium bowl, use a handheld electric mixer to beat the 8oz of room temperature cream cheese until smooth. Add 1/4 cup granulated sugar, 1 tsp vanilla, and a pinch of salt, then beat for about 2 minutes until very smooth and creamy. Transfer the cream cheese filling to a piping bag or a large ziplock bag and set aside.

3. 3

   In a medium bowl, prepare the streusel by mixing together 1/2 cup all-purpose flour, 1/2 cup chopped pecans, 5 tbsp brown sugar, 1 tsp cinnamon, and 1/4 tsp salt. Add 3 tbsp softened salted butter and use your hands or a fork to mash together until it forms a crumble. Set aside.

4. 4

   In a medium bowl, whisk together the dry ingredients for the muffins: 1 cup all-purpose flour, 1 cup cake flour, 2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp ginger, and 1/4 tsp nutmeg. Set aside.

5. 5

   In a separate large bowl, whisk together the wet ingredients: 1/2 cup olive oil, 3/4 cup brown sugar, 1/4 cup granulated sugar, 2 eggs, 1/3 cup Greek yogurt (or sour cream), and 1 tsp vanilla until well combined and smooth.

6. 6

   Add the dry ingredients to the wet ingredients. Use a wooden spoon or spatula to fold until just combined and no flour streaks remain.

7. 7

   Fold in the 1 1/3 cups grated carrots until evenly dispersed throughout the batter.

8. 8

   Cover the bowl and allow the batter to rest for 15-20 minutes at room temperature to hydrate the flour for fluffier muffins.

9. 9

   After resting, scoop and divide the batter among the prepared muffin cups, filling them to the rim.

10. 10

    Snip the tip off the piping bag containing the cream cheese filling. Insert the tip into the center of each muffin's batter, pushing it about halfway down. Squeeze the filling while pulling up slowly in a circular motion to create a swirl at the surface, ensuring the cream cheese is exposed. Use all of the filling.

11. 11

    Sprinkle the brown sugar pecan streusel on top of the muffins, placing it around the cream cheese swirl rather than covering it.

12. 12

    For regular-sized muffins: Bake at 425°F for 5 minutes. Then, without opening the oven, turn the temperature down to 350°F and bake for another 15-20 minutes until firm to the touch and a toothpick inserted into the muffin portion comes out clean.

13. 13

    For jumbo muffins: Bake at 425°F for 5 minutes. Then turn the temperature down to 350°F and bake for another 25-30 minutes until set.

14. 14

    Remove the muffins from the oven and allow them to cool in the pan for 5 minutes to set. Transfer to a wire cooling rack.

15. 15

    Serve the muffins warm with a hot cup of coffee.

Notes

Store cooled muffins in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave for 15-20 seconds or in a 300°F oven for 5-7 minutes. For cake flour substitute: measure 1 cup all-purpose flour, remove 2 tbsp, and replace with 2 tbsp cornstarch; sift together twice.

Nutrition per serving

• muffins
• breakfast
• dessert
• carrot cake
• baked
• cream cheese
• pecans
• bakery-style