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Carrot Cake Muffins with Creamy Cheesecake Filling Bliss

Carrot Cake Muffins with Creamy Cheesecake Filling
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Delight in the scrumptious taste of our Carrot Cake Muffins filled with a luxurious cheesecake layer. Perfect for brunch or a sweet snack!

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 2 cups grated carrots
  • 1/2 cup chopped walnuts (optional)
  • 8 ounces cream cheese
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the granulated sugar, brown sugar, eggs, and vegetable oil until well combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots and walnuts.
  5. In a separate bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
  6. Fill each muffin cup halfway with batter, then add a dollop of the cream cheese mixture, and top with more batter until full.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool before serving.

Notes

  • For extra flavor, consider adding raisins to the batter.
  • These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Nutrition

Keywords: Carrot Cake Muffins, Cheesecake Filling, Muffin Recipes, Dessert

Find it online: https://www.cookbyvote.com/carrot-cake-muffins-with-creamy-cheesecake-filling-bliss/