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 
  • 8 oz cream cheese, room temperature
  • ¾ cup powdered sugar
  • 1 tsp vanilla
  • 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
  1. Preheat oven to 400°
  2. Line muffin tin with cupcake liners.
  1. Beat cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute. Set aside.
  1. Whisk flour, baking powder, salt, cinnamon and brown sugar together in bowl, set aside.
  2. In another medium sized bowl whisk eggs, oil and water together until foamy.
  3. Stir the dry ingredients into the wet and fold in the carrots.
  4. 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.
  5. Bake for 20 minutes until the muffins are set.
  6. Serve warm or room temperature

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