Inside-Out Carrot Cake Muffins
Moist, sweet carrot muffins with a cheesecake-y filling.
There are days that call for baking.
Like sad, rainy, gloomy days. Days where life seems to only be a tunnel of darkness. Days that call for the smell of baking and cinnamon and vanilla.
Days that call for carrot cake with cream cheese.
Oh glorious cream cheese.
Tastes like a vanilla cheesecake encased is soft, cinnamon-y muffin.
If you ever end up having a day that needs some brightening up, I promise these muffins won't dissappoint.
Inside-Out Carrot Cake Muffins
makes 15 muffins
Recipe adapted from Cookies and Cups
Ingredients
Filling
- 8 oz cream cheese, room temperature
- ¾ cup powdered sugar
- 1 tsp vanilla
Muffins
- 2¼ cup flour
- 1½ tsp baking powder
- 1 tsp salt
- 1½ tsp cinnamon
- 1 cup light brown sugar packed
- 2 eggs
- 1 tsp vanilla
- ¾ cup water
- ⅓ cup vegetable oil
- 1 cup grated carrots
Instructions
- Preheat oven to 400°
- Line muffin tin with cupcake liners.
Filling
- Beat cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute. Set aside.
Muffins
- Whisk flour, baking powder, salt, cinnamon and brown sugar together in bowl, set aside.
- In another medium sized bowl whisk eggs, oil and water together until foamy.
- Stir the dry ingredients into the wet and fold in the carrots.
- Place 2 Tablespoons of muffin batter into the bottom of each muffin tin. Top with i Tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese.
- Bake for 20 minutes until the muffins are set.
- Serve warm or room temperature
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