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Shocking 1 Flawless Carrot Cake Muffins with Cream Cheese Filling

Carrot Cake Muffins with Cream Cheese Filling
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You are making Carrot Cake Muffins with a luscious, secret cream cheese filling. These muffins deliver the warm spice and moist texture of classic carrot cake in a perfect, grab-and-go breakfast treat. We fixed the common pitfalls to give you a foolproof recipe that tastes like dessert.

Ingredients

  • All-purpose flour: 1 3/4 cups
  • Baking soda: 1 teaspoon
  • Ground cinnamon: 1 1/2 teaspoons
  • Ground nutmeg: 1/2 teaspoon
  • Salt: 1/2 teaspoon
  • Granulated sugar: 1 cup
  • Brown sugar, packed: 1/2 cup
  • Vegetable oil: 1/2 cup
  • Eggs, large: 2
  • Vanilla extract: 1 teaspoon
  • Carrots, grated: 1 1/2 cups
  • Cream cheese, softened: 4 ounces
  • Powdered sugar: 1/4 cup
  • Milk: 1 tablespoon

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set this dry mixture aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until fully combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  5. Fold in the grated carrots gently with a spatula.
  6. Prepare the filling: Beat the softened cream cheese, powdered sugar, and milk until smooth and creamy.
  7. Fill each muffin liner about two-thirds full with the carrot batter.
  8. Drop about 1 teaspoon of the cream cheese filling directly into the center of the batter in each cup.
  9. Bake for 20 to 24 minutes, or until a toothpick inserted into the muffin part (avoiding the filling) comes out clean.
  10. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Grate your carrots by hand for the best texture; pre-shredded carrots can sometimes be too dry.
  • For an extra warm flavor, slightly increase the cinnamon measurement.
  • Make sure your cream cheese filling ingredients are at room temperature for smooth mixing.
  • This recipe is best eaten the day it is made for the softest texture.

Nutrition

Find it online: https://savorandpin.com/carrot-cake-muffins-cream-cheese-filling/