Description
Soft carrot muffins filled with a creamy cheesecake center. These carrot cream cheese muffins are fluffy, moist, and perfect for breakfast or dessert.
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1 1/2 cups grated carrots
8 oz cream cheese
1/4 cup sugar
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with liners.
2. Beat cream cheese, sugar, and vanilla until smooth and set aside.
3. Whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. In another bowl whisk sugars, oil, eggs, and vanilla.
5. Stir grated carrots into wet mixture.
6. Combine dry and wet ingredients until just mixed.
7. Fill muffin cups halfway with batter.
8. Add cream cheese filling in the center.
9. Top with remaining batter.
10. Bake for 18-22 minutes until golden.
Notes
Use finely grated carrots for the best texture.
Ensure cream cheese is softened before mixing.
Store muffins in the refrigerator because of the cream cheese filling.
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