These are my carrot cake cheesecake muffins with streusel, super soft, moist, and with a creamy cheesecake center!! ~Ingredients Muffins: • 2 large eggs •70 gr white sugar •85 gr brown sugar • ½ cup + 1 tablespoon coconut oil (100gr) • 1 tsp vanilla extract • 1½–2 finely grated carrots (very fine for best texture) • 1 tablespoon of yogurt •160 gr flour • 1½ tsp cinnamon • ¼ tsp ground ginger • ¼ tsp salt • 1½ tsp baking powder • ⅓ cup chopped walnuts Cheesecake filling: • 100 g cream cheese (room temperature) • 1 tbsp honey (adjust to taste) • 1 egg yolk • 1½ tsp cornstarch • 1 tbsp heavy cream (cold) • ½ tsp vanilla extract Streusel: •80 gr flour • 50 gr brown sugar • 40 gr cold butter •1 tsp cinnamon ✨ Instructions (step-by-step) 1. Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners. 2. Make the streusel first: In a bowl, mix flour, brown sugar, and cinnamon. Add cold butter cubes and use your fingers to rub everything together until you get a crumbly “sand + clumps” texture. Place in the fridge while you prepare everything else. 3. Make the cheesecake filling: In a bowl, mix cream cheese until smooth. Add honey, egg yolk, vanilla, cornstarch, and heavy cream. Mix just until creamy and smooth (don’t overmix). Set aside. 4. Make the muffin batter: In a large bowl, whisk eggs and sugar for 1–2 minutes until slightly pale and fluffy. Add melted coconut oil, yogurt, vanilla, mix again until combined. Add the finely grated carrots and mix well. 5. Combine dry ingredients: In another bowl mix gluten-free flour, almond flour, cinnamon, ginger, salt, and baking powder. 6. Combine wet + dry: Add dry ingredients into the wet mixture in 2 parts. Mix gently with a spatula until just combined (do not overmix). 7. Add walnuts: Fold in chopped walnuts carefully. Batter should be thick and moist. 8. Assemble the muffins: Fill each liner with 1 tablespoon of muffin batter. Add 1 tablespoon of cheesecake filling in the center. Cover with more muffin batter until about ¾ full. 9. Add streusel on top: Sprinkle a generous layer of streusel over each muffin and gently press it in so it sticks. 10. Bake: Bake for 18–22 minutes or until the tops are golden and a toothpick comes out mostly clean (avoid the cheesecake center when testing). 11. Cool: Let them cool in the pan for 10–15 minutes, then transfer to a rack. The cheesecake center sets as they cool, so don’t skip this step. #carrotcake #muffins #EasyRecipe #cheesecake ##CapCut - @sweetconfection