Cream Cheese Carrot Cake Muffins are the perfect blend of a moist, spiced carrot cake and a rich, creamy cheesecake filling. These muffins combine the best of both worlds, making them a delightful treat for breakfast, brunch, or dessert. The cream cheese center adds a luscious surprise to each bite.
Ingredients:
For the Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves (optional)
- 2 large eggs
- ⅔ cup vegetable oil (or melted butter)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 1 ½ cups finely grated carrots
- ½ cup crushed pineapple, drained (optional)
- ½ cup chopped walnuts or pecans (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
Directions:
1. Preheat and Prepare Muffin Tin:
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with non-stick spray.
2. Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Set aside.
3. Mix Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves (if using).
4. Mix Wet Ingredients:
- In another bowl, whisk the eggs, oil (or melted butter), granulated sugar, brown sugar, and vanilla extract until well combined. Stir in the grated carrots and optional pineapple.
5. Combine Wet and Dry Ingredients:
- Slowly fold the dry ingredients into the wet mixture, being careful not to overmix. Add in the chopped nuts if desired.
6. Fill Muffin Cups:
- Spoon about 2 tablespoons of the carrot cake batter into each muffin cup. Add a small dollop (about 1 teaspoon) of the cream cheese filling on top of the batter. Then, add another spoonful of the carrot cake batter on top, covering the cream cheese layer.
7. Bake:
- Bake in the preheated oven for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the muffin portion (not the cream cheese center) comes out clean.
8. Cool and Serve:
- Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely. The cream cheese filling will firm up as they cool.