Coffee Cake Carrot Muffins with Cream Cheese Filling
Prep time
Cook time
Total time
Coffee Cake Carrot Muffins with Cream Cheese Filling is like having carrot cake for breakfast without the guilt! They're whole grain with minimal sugar and oil, but still indulgent!
Serves: 12 muffins
  • Muffin Batter:
  • 1 1/14 cups finely grated carrots (2 large or 4 smaller, peeled)
  • 1 cup all purpose flour
  • 1 cup whole wheat or whole wheat white flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¾ cup packed brown sugar
  • ⅓ cup canola oil
  • 2 eggs
  • 1 tablespoon orange zest
  • ¾ cup low-fat buttermilk
  • ⅓ cup crystallized ginger chips
  • Cream Cheese Filling:
  • 4 ounces ⅓ less fat Neufchatel cream cheese, softened
  • 2 tablespoons sugar
  • Streusel Topping:
  • ¼ cup all purpose flour
  • ½ teaspoon ground cinnamon
  • 2 tablespoons brown sugar
  • ¼ cup walnut pieces
  • 4 tablespoons cold unsalted butter, cut into ¼" dice
  1. Preheat the oven to 350 degrees. Line a muffin tin with paper or foil liners.
  2. Make the filling:
  3. Beat the cream cheese and sugar together in a small bowl until smooth. Set aside.
  4. Make the Muffin Batter:
  5. In a large bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and ginger. In a medium bowl, whisk together the ¾ cup brown sugar and canola oil. Whisk in the eggs, one at a time, until well incorporated. Whisk in the orange zest.
  6. Add half of the wet ingredients to the dry ingredients, whisking just until combined, alternating with the buttermilk. Repeat with the other half. Stir in the crystallized ginger chips.
  7. Fill each muffin cup halfway full. Using the tip of a spoon, make an indentation in the center of the muffin batter. Immediately fill with one tablespoon of the cream cheese filling. Repeat until there is cream cheese filling in each muffin cup. Use the remaining muffin batter to completely cover the cream cheese filling in each muffin cup.
  8. Prepare the Walnut Streusel:
  9. In a small bowl, combine the ¼ cup flour, cinnamon, brown sugar, and walnut pieces. Cut in the cold butter with a pastry blender, two forks, or your fingers, until the topping resembles small pea-sized crumbles. Top each muffin with the streusel. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack in the tin for 10 minutes. Remove the muffins from the tin, and cool completely on the wire rack.
Muffins adapted from Flavor the Moments' Chocolate Zucchini Muffins. Cream Cheese filling and muffin prep and cook time adapted from Scientifically Sweet.
Recipe by Flavor the Moments at