Cream Cheese Carrot Cake Muffins
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Muffins
Serves: 12
Ingredients
  • Filling
  • 8-ounce package cream cheese
  • ¼ cup granulated sugar
  • Muffins
  • 2¼ cups flour
  • ½ cup sugar
  • ¼ cup light brown sugar, firmly packed
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1½ 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 medium-large carrots
  • sparkling white sugar
Instructions
  1. To prepare the filling, combine the cream cheese and confectioners’ sugar in a medium bowl and mix well until blended and smooth.
  2. Transfer to the freezer and chill until at least slightly firm, at least 2 hours.
  3. Preheat the oven to 350 degrees. Lightly spray standard 12-well muffin pans with baking spray or use silicone muffin pan.
  4. Combine the flour, sugar, cinnamon, ginger, baking soda, baking powder, and salt in a large bowl. In a separate bowl, combine the grated carrots and the oil. Slowly add the flour mixture, stirring until just mixed.
  5. Add the beaten eggs and stir a few times (like 15 or less around the bowl – the fewer the better)!
  6. Drop about 1 - 1½ tablespoons of the batter into each muffin cup, spreading it to cover the bottom.
  7. Dollop on a level tablespoon cookie scoop of cream cheese filling.
  8. Cover with enough batter to fill the muffin cups quite full.
  9. A scattering of coarse white sparkling sugar across the top is never amiss when you’re making muffins.
  10. Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
  11. Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack.
  12. If you serve the muffins warm, the filling will be molten as you can see on the pictures or if you wait for them to cool, it'll firm up.
Recipe by Cakescottage at https://cakescottage.com/2014/03/17/cream-cheese-carrot-cake-muffins/