Carrot Cake Muffins with Cheesecake Filling – Easy Recipes Delight
Moist carrot cake muffins with a creamy cheesecake center – a perfect blend of flavors for any occasion.
Servings: 12 muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1 cup finely grated carrots
- 1/3 cup vegetable oil
- 1/4 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar (for filling)
- 1 tsp vanilla extract (for filling)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Stir in grated carrots.
- In another bowl, whisk together oil, milk, egg, and vanilla.
- Combine wet and dry ingredients until just mixed.
- In a small bowl, beat cream cheese, sugar, and vanilla until smooth for the filling.
- Spoon a tablespoon of batter into each muffin cup, add a teaspoon of cheesecake filling, then top with more batter.
- Bake for 18-22 minutes or until a toothpick inserted into the muffin (not the filling) comes out clean.
- Cool slightly before serving.