Carrot Cake Muffins with Cheesecake Filling

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I am not even going to try to hide how giddy I am that spring is finally here. I have had ENOUGH of winter and snow and cold weather. I am ready for flip-flops, windows rolled down and BBQ everything.

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Carrot cake seems to be synonymous with spring. I am not a huge cake person, but I am a muffin person. These muffins are soooo good, and perfect for a spring brunch!

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Tender carrot cake muffins, filled with cream cheese and topped with streusel and glaze. Basically all the things that make up a perfect  muffin. I went heavy on the streusel with these, and I made the right decision!

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Carrot Cake Muffins with Cheesecake Filling

Ingredients

    Muffins:
  • 2¼ cups all-purpose flour
  • ½ cup granulated sugar
  • ¼ cup light brown sugar (firmly packed)
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup water
  • ⅓ cup vegetable oil
  • 1 cup grated carrots (about 2-3 medium carrots)
    Cream cheese filling:
  • 8 ounce cream cheese-softened
  • 1 Tablespoon sugar
  • ½ teaspoon vanilla
    Streusel Topping:
  • 1 cup all-purpose flour
  • ⅔ cup granulated sugar
  • 1/2 cup unsalted butter-melted
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
    Glaze:
  • 1 Teaspoon milk
  • ¼ cup powdered sugar

Instructions

  • Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside, or spray with nonstick cooking spray.
  • To make streusel topping in a medium bowl stir together 1 cup all-purpose flour, ⅔ cup granulated sugar, 1 teaspoon cinnamon and ¼ teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
  • To make the filling beat the cream cheese, vanilla and sugar until smooth, set aside.
  • To make the muffins, in a large bowl, whisk together dry ingredients listed for the muffins.
  • In a small bowl, whisk together the eggs, water and oil.
  • Stir the egg mixture into dry ingredients, then fold in grated carrots and stir well to combine..
  • Drop about 1 ½-2 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 ¾ 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.
  • Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.
  • To make the glaze, stir well 1 tablespoon milk with ¼ cup powdered sugar and drizzle over the muffins before serving.
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    http://blondegirlcravings.com/2016/04/25/carrot-cake-muffins-with-cheesecake-filling/

    Recipe Source: OMG Chocolate Desserts

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