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carrot cheesecake muffins

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

Obtained online. http://insidebrucrewlife.com/2012/09/carrot-cheesecake-muffins-src/

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yield 15 serving(s)
prep time 20 Min
cook time 15 Min
method Bake

Ingredients For carrot cheesecake muffins

  • 2 c
    flour
  • 2 tsp
    baking powder
  • 1/2 c
    brown sugar
  • 2 tsp
    cinnamon
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    salt
  • 1/3 c
    oil
  • 1/2 c
    milk
  • 2
    eggs
  • 1 c
    shredded carrots
  • FOR THE CHEESECAKE
  • 4 oz
    cream cheese, softened
  • 2 Tbsp
    sugar
  • 1/2 tsp
    vanilla extract
  • FOR THE TOPPING
  • 2 c
    cinnamon toast crunch cereal, crushed
  • 4 Tbsp
    butter, melted

How To Make carrot cheesecake muffins

  • 1
    In a mixing bowl, combine the flour, baking powder, sugar, cinnamon, nutmeg, and salt. Whisk and create a hole in the center. Pour in the milk, oil, and eggs. Stir with a fork until combined. Do not over mix. Stir in the carrots. Fill 15 muffin liners with the mixture.
  • 2
    In a small bowl, cream together the cream cheese, sugar, and vanilla. Place a spoonful onto the top of each muffin.
  • 3
    In another bowl, combine the cereal and melted butter. Place spoonfuls of the cereal onto of the muffin batter. Bake the muffins at 400 degrees for 20-22 minutes. Let cool. These are best fresh from the oven. Refrigerate any leftovers.
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