| This recipe is liked by 0 person(s). |
MUFFINS - Carrot Cake Muffins with Cheesecake Filling
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Carrot Cake Muffins with Cheesecake Filling [Brunch] Serves: 18 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: | |
| 2¼ cups | all-purpose flour |
| ½ cup | granulated 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 2-3 medium carrots) |
| For cream cheese filling: | |
| 10 ounce | cream cheese-softened |
| ¼ cup+1 Tablespoon | sugar |
| ½ teaspoon | vanilla |
| For Streusel Topping: | |
| 1 cup | all-purpose flour |
| ⅔ cup | granulated sugar |
| 1 /2 cup | unsalted butter-melted |
| 1 teaspoon | cinnamon |
| ¼ teaspoon | salt |
| For the 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.
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.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe