Carrot Cake Muffins Recipe With Cheescake Fillings

Carrot Cake Muffins Recipe With Cheescake Fillings

Delicious breakfast, snacks or dessert, these moist Carrot Cake Muffins have smooth cream cheese filling inside and crunchy cinnamon streusel on top, I can’t decide which is my favorite part.

Since my first try with carrots in a dessert went very well, despite all the doubts that I had, there was nothing else left to do but to enter a new experiment. Yes! Like Schwarzenegger in the movie „Terminator“, my carrot said the unforgettable sentence „I’ll be back“. And since Easter is here, there is no better time for it. So, here we are again, talking about carrots.

This time, on the menu are one of the most popular muffins in the last year or two on Pinterest – Carrot Cake Muffins. This muffin was first seen on the great blog „King Arthur Flour“ and after that, I haven’t seen a famous food blogger that hasn’t tried this recipe. The thing that makes it really irresistible is the beautiful cheesecake filling which leaves the impression that the muffin simply melts in your mouth.

Delicious breakfast, snacks or dessert, these moist Carrot Cake Muffins have smooth cream cheese filling inside and crunchy cinnamon streusel on top, I can’t decide which is my favorite part.

Ingredients

For Carrot Cake Muffins:

• 2 1/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar (firmly packed)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 3/4 teaspoon ground ginger
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup water
• 1/3 cup vegetable oil
• 1 cup grated carrots (about 2-3 medium carrots)

For cream cheese filling:

• 10 ounce cream cheese-softened
• 1/4 cup+1 Tablespoon sugar
• 1/2 teaspoon vanilla

For Streusel Topping:

• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 /2 cup unsalted butter-melted
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• For the Glaze:
• 1 Teaspoon milk
• 1/4 cup powdered sugar

Instructions

1. Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside.
2. To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
3. To make the filling beat the cream cheese, vanilla and sugar until smooth, set aside.
4. To make the muffins, in a large bowl, whisk together dry ingredients listed for the muffins.
5. In a small bowl, whisk together the eggs, water and oil.
6. Stir the egg mixture into dry ingredients, then fold in grated carrots and stir well to combine..
7. Drop about 1 1/2-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling, cover with carrot batter to fill the cups 3/4 full, then top with streusel topping and bake about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.
8. Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.
9. To make the glaze, stir well 1 tablespoon milk with 1/4 cup powdered sugar and drizzle over the muffins before serving.

Original Recipes Visit Carrot Cake Muffins With Cheesecake Filling @ omgchocolatedesserts.com