Caramel Carrot Cake Muffins with Cream Cheese Filling
These moist and flavorful carrot cake muffins are filled with a rich cream cheese center, topped with a buttery crumble, and finished with a luscious salted caramel glaze. They deliver all the cozy flavors of carrot cake in a bakery-style muffin format—perfect for spring brunches, Easter celebrations, or any time you want an indulgent twist on a classic.
- May 29, 2025
- 12 Standart or 6 Jumbo
- 1 hr
- Print this
Ingredients
- Crumb Topping:
- -36g sugar
- -36g brown sugar
- -90g all-purpose flour
- -70g melted unsalted butter
- For the Muffins:
- -2 1/4 cups all-purpose flour (280 g)
- -1/2 cup granulated sugar (100 g)
- -1/4 cup light brown sugar (50 g)
- -1 1/2 teaspoons baking powder
- -1/4 teaspoon baking soda
- -1 1/2 teaspoons ground cinnamon
- -3/4 teaspoon salt
- -2 large eggs
- -3/4 cup plain yogurt (180 g)
- -1/4 cup vegetable oil (60 ml)
- -1 cup grated carrots (120 g)
- For the Cream Cheese Filling:
- -10 ounces cream cheese (softened) g
- -1/4 cup (65 g)
- -1/2 teaspoon vanilla extract
- For the salted caramel glaze:
- -½ c (100g) light brown sugar
- -⅓ c (79ml) heavy cream
- -4 tbsp (57g) unsalted butter
- -½ tsp salt
- -¾ c (90g) powdered sugar
- -1 tsp (5ml) vanilla extract
Directions
- Step 1
- -Crumb Topping: Combine Dry Ingredients:In a bowl, mix the sugar, brown sugar, and flour until well combined. Add Butter: Pour in the melted butter, stir and set aside while you make the muffin batter. Break up with a fork after and the mixture should have a crumbly texture.
- Step 2
- -Preheat oven to 350°F (175°C). (makes 12 standard or 6 jumbo muffins)
- Step 3
- -Mix dry ingredients: In a bowl, whisk flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, and salt.
- Step 4
- -Mix wet ingredients: In another bowl, whisk eggs, yogurt, and vegetable oil until smooth.
- Step 5
- -Combine: Add the wet ingredients to the dry and stir gently. Don’t overmix. Fold in grated carrots.
- Step 6
- -Make the cream cheese filling: Beat cream cheese, sugar, and vanilla until smooth.
- Step 7
- -Assemble muffins: Fill each muffin cup halfway with batter. Add 1 tbsp cream cheese filling, then cover with more batter. Sprinkle some of the crumble mixture on each muffin.
- Step 8
- -Bake for 18-22 minutes, or until a toothpick comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.
- Step 9
- -Make salted caramel glaze: In a saucepan, combine sugar, cream, butter, and salt. Once it gets to a boil, cook it for 1 minute. Remove from heat, cool for 2-3 minutes, then whisk in powdered sugar and vanilla until smooth. Add more powdered sugar for thickness, if needed.
- Step 10
- Drizzle glaze over muffins and enjoy!