Name: Carrot Cake Muffins with Cream Cheese Filling Recipe
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: For the Muffins:; 2¼ cups flour; ½ cup sugar; ¼ cup light brown sugar; 1½ tsp baking powder; ¼ tsp Baking Soda; 1½ tsp ground cinnamon; ¾ tsp ground ginger; ¾ tsp salt; 2 large eggs; ¾ cup water; ⅓ cup Vegetable Oil; 1 cup carrots; sparkling white sugar; For the Cream Cheese Filling:; 8 oz cream cheese; ¼ cup sugar

carrot cake muffins with cream cheese filling recipe

How To Make Carrot Cake Muffins with Cream Cheese Filling

Carrot cake muffins are a moist and tender treat that’s filled with a sweet and rich cheesecake filling. They’re perfect for breakfast, brunch, and dessert.

Preparation: 20 minutes

Cooking: 20 minutes

Total: 40 minutes

Serves:

Ingredients

For Muffins:

2¼cupsflour
½cupsugar
¼cuplight brown sugar,packed
1½tspbaking powder
¼tspbaking soda
1½tspground cinnamon
¾tspground ginger
¾tspsalt
2large eggs
¾cupwater
⅓cupvegetable oil
1cupcarrots,grated
sparkling white sugar

For Cream Cheese Filling:

8ozcream cheese,(1 package) softened
¼cupsugar

Instructions

Preheat oven to 400 degrees F. Beat together the softened cream cheese and sugar until smooth. Set aside.
In a medium sized mixing bowl, whisk together flour, sugar, light brown sugar, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
In another mixing bowl, whisk together eggs, water and oil. Combine in the bowl with dry ingredients until incorporated. Add the grated carrots.
Grease a muffin tin or line with paper cups for easy removal. Spoon a heaping tablespoon of the carrot cake batter into the bottom of the cup.
Add 1 tablepoon of the cream cheese mixture to the center, and then cover with about 2 Tablespoons of the carrot cake mixture until the muffin cup is full. Repeat this with every cup.
Sprinkle the tops with the sparkling sugar and bake for 17 to 20 minutes. Or until a toothpick comes out clean and the tops are firm.
Let cool for about 20 minutes before eating.