Carrot Cake Muffins with Cream Cheese Filling
Delicious and moist carrot cake muffins that have a cream cheese center!
Servings: 10 Muffins
Ingredients
Muffins
- 2¼ cups all-purpose flour
- ½ cup sugar
- ¼ cup packed light brown sugar
- 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
- coarse sugar crystals, for sprinkling
Cream Cheese Filling
- 1 (8-ounce) package cream cheese, softened
- ¼ cup sugar
Instructions
- Preheat the to 400 degrees Fahrenheit. Grease a muffin tin or line with paper cups for easy removal.
- Using an electric hand mixer, beat the softened cream cheese and sugar until smooth. Set aside.
- In a medium-sized mixing bowl, whisk together the flour, sugar, light brown sugar, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
- In another mixing bowl, whisk together eggs, water and oil. Add the egg mixture to the flour mixture and mix until incorporated. Stir in the grated carrots.
- Spoon a heaping tablespoon of the carrot cake batter into the bottom of each muffin cup. Add 1 tablespoon of the cream cheese mixture to the center, then add 2 Tablespoons of the carrot cake mixture on top. Repeat until you have about 10 muffins.
- Sprinkle the tops with the coarse sugar and bake for 17-20 minutes or until a toothpick inserted in the middle comes out clean and the tops are firm. Cool the muffins for 20 minutes before serving.
Nutrition
Calories: 341kcal | Carbohydrates: 45g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 299mg | Potassium: 182mg | Fiber: 1g | Sugar: 22g | Vitamin A: 2489IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
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