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

Steps

1. 1

   Preheat the oven to 425°F (220 °C) (220°C (425 °F)). 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.

   Start 2-minute timer
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.

   Start 15-minute timer
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 (220 °C) for 5 minutes. Then, without opening the oven, turn the temperature down to 350°F (180 °C) and bake for another 15-20 minutes until firm to the touch and a toothpick inserted into the muffin portion comes out clean.

    Start 5-minute timer
13. 13

    For jumbo muffins: Bake at 425°F (220 °C) for 5 minutes. Then turn the temperature down to 350°F (180 °C) and bake for another 25-30 minutes until set.

    Start 5-minute timer
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.

    Start 5-minute timer
15. 15

    Serve the muffins warm with a hot cup of coffee.