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.
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
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Preheat oven to 400 degrees F. Beat together the softened cream cheese and sugar until smooth. Set aside.
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In a medium sized mixing bowl, whisk together flour, sugar, light brown sugar, baking powder, baking soda, cinnamon, ginger and salt. Set aside.
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In another mixing bowl, whisk together eggs, water and oil. Combine in the bowl with dry ingredients until incorporated. Add the grated carrots.
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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.
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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.
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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.
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Let cool for about 20 minutes before eating.
Nutrition
- Calories: 344.35kcal
- Fat: 16.50g
- Saturated Fat: 5.23g
- Trans Fat: 0.06g
- Monounsaturated Fat: 7.72g
- Polyunsaturated Fat: 1.93g
- Carbohydrates: 44.18g
- Fiber: 1.33g
- Sugar: 21.34g
- Protein: 5.65g
- Cholesterol: 62.15mg
- Sodium: 278.19mg
- Calcium: 94.70mg
- Potassium: 122.90mg
- Iron: 0.80mg
- Vitamin A: 200.94µg
- Vitamin C: 0.74mg
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