Christmas Carrot Cake Muffins Recipe

Introduction

These Christmas Carrot Cake Muffins bring a festive twist to a classic dessert. Filled with creamy cheese and topped with a cinnamon streusel, they’re perfect for holiday breakfasts or cozy gatherings.

Ingredients

• For Carrot Cake Muffins:
• 2 ¼ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup light brown sugar, firmly packed
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon salt
• 2 large eggs
• ¾ cup water
• ⅓ cup vegetable oil
• 1 cup grated carrots (about 2–3 medium carrots)
• For Cream Cheese Filling:
• 10 ounces cream cheese, softened
• ¼ cup + 1 tablespoon sugar
• ½ teaspoon vanilla extract
• For Streusel Topping:
• 1 cup all-purpose flour
• ⅔ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 teaspoon cinnamon
• ¼ teaspoon salt
• For the Glaze:
• 1 teaspoon milk
• ¼ cup powdered sugar

Instructions

1. Step 1: Preheat your oven to 400°F and line a standard cupcake pan with paper liners, ready for the festive baking.
2. Step 2: In a medium bowl, combine 1 cup flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add ½ cup melted butter and mix with a fork until crumbly. Set aside for the streusel topping.
3. Step 3: In another bowl, beat the softened cream cheese, ¼ cup plus 1 tablespoon sugar, and ½ teaspoon vanilla until smooth. Set aside for the filling.
4. Step 4: In a large bowl, whisk together the dry muffin ingredients: 2 ¼ cups flour, ½ cup granulated sugar, ¼ cup light brown sugar, 1 ½ teaspoons baking powder, ¼ teaspoon baking soda, 1 ½ teaspoons cinnamon, ¾ teaspoon ginger, and ¾ teaspoon salt.
5. Step 5: In a small bowl, whisk eggs, water, and vegetable oil. Stir this into the dry ingredients, then fold in grated carrots until evenly mixed.
6. Step 6: Spoon about 1 ½ to 2 tablespoons of batter into each cupcake liner, spreading to cover the bottom. Add 1 heaping tablespoon of cream cheese filling on top, then cover with more batter until about ¾ full. Finish by sprinkling the streusel topping over each muffin.
7. Step 7: Bake for 20 minutes or until a toothpick inserted in the muffin (avoiding the cream cheese center) comes out clean. The muffins will be golden and fragrant.
8. Step 8: Cool the muffins in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. Step 9: Mix 1 teaspoon milk with ¼ cup powdered sugar to make the glaze. Drizzle over the cooled muffins for a sweet finishing touch.

Tips & Variations

• Use freshly grated carrots for the best texture and flavor in the muffins.
• For a nuttier taste, add ½ cup chopped walnuts or pecans to the batter or streusel topping.
• If you prefer a dairy-free version, substitute the cream cheese with a vegan alternative and use a plant-based milk in the glaze.
• Make the cream cheese filling a day ahead to save time on baking day.

Storage

Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months. Reheat refrigerated or frozen muffins gently in the microwave for 15-20 seconds before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use shredded carrot from pre-packaged bags?

Yes, you can use pre-shredded carrots, but freshly grated carrots tend to add more moisture and a fresher flavor to the muffins.

Can I make these muffins gluten-free?

To make the muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum or another binder suitable for baking.

Christmas Carrot Cake Muffins Recipe

Print Recipe

★★★★★

4.8 from 78 reviews

These festive Christmas Carrot Cake Muffins combine moist, spiced carrot cake batter with a luscious cream cheese filling and a crunchy cinnamon streusel topping. Finished with a sweet powdered sugar glaze, they make a perfect holiday treat that’s easy to bake and sure to impress.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 12 muffins 1x
• Category: Dessert, Breakfast, Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For Carrot Cake Muffins:

• 2 ¼ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup light brown sugar, firmly packed
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ¾ teaspoon ground ginger
• ¾ teaspoon salt
• 2 large eggs
• ¾ cup water
• ⅓ cup vegetable oil
• 1 cup grated carrots (about 2–3 medium carrots)

For Cream Cheese Filling:

• 10 ounces cream cheese, softened
• ¼ cup + 1 tablespoon sugar
• ½ teaspoon vanilla extract

For Streusel Topping:

• 1 cup all-purpose flour
• ⅔ cup granulated sugar
• ½ cup unsalted butter, melted
• 1 teaspoon cinnamon
• ¼ teaspoon salt

For the Glaze:

• 1 teaspoon milk
• ¼ cup powdered sugar

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (204°C) and line a standard cupcake pan with paper liners, preparing it for baking.
2. Make the Streusel Topping: In a medium bowl, combine 1 cup all-purpose flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon, and ¼ teaspoon salt. Add ½ cup melted unsalted butter and mix with a fork until the mixture becomes crumbly. Set aside.
3. Prepare the Cream Cheese Filling: In a separate bowl, beat the softened cream cheese, ¼ cup sugar, and ½ teaspoon vanilla extract together until smooth and creamy. Set aside.
4. Make the Muffin Batter: In a large bowl, whisk together the dry ingredients for the muffins including flour, sugars, baking powder, baking soda, cinnamon, ginger, and salt. In another bowl, whisk the eggs, water, and vegetable oil together. Stir the wet ingredients into the dry ingredients until just combined, then fold in the grated carrots until evenly incorporated.
5. Assemble the Muffins: Spoon about 1 ½ to 2 tablespoons of the carrot muffin batter into each cupcake cup, spreading it to cover the bottom. Add a heaping tablespoon of the cream cheese filling on top of the batter. Cover the cream cheese layer with more muffin batter until each cup is about ¾ full. Finally, sprinkle the streusel topping generously over each muffin.
6. Bake: Place the cupcake pan in the preheated oven and bake for approximately 20 minutes. Check doneness by inserting a toothpick into the muffin portion (avoiding the cream cheese filling); it should come out clean. The muffins will emit a warm, spicy aroma when done.
7. Cool: Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes. Then transfer them to a wire rack to cool completely before glazing.
8. Make the Glaze: In a small bowl, stir together 1 teaspoon of milk and ¼ cup powdered sugar until smooth and pourable. Drizzle this glaze over the cooled muffins for a sweet finishing touch.

Notes

• Make sure the cream cheese is softened for easy mixing and smooth filling.
• Do not overmix the muffin batter to keep the muffins tender and moist.
• The toothpick test should avoid the cream cheese filling to get an accurate doneness reading.
• These muffins can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
• Feel free to add chopped walnuts or pecans to the streusel topping for additional texture.
• Glaze the muffins just before serving to maintain a fresh, glossy finish.

Keywords: Christmas carrot cake muffins, carrot muffins with cream cheese, festive muffins, holiday baking, streusel topped muffins, glazed carrot muffins