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inside-out carrot cake muffins

(1 rating)
luckyMama20 avatar
Recipe by
Michaela Blake
@luckyMama20
New Philadelphia, OH

A delightful and lighter version of carrot cake.

►
(1 rating)
yield 12 muffins
cook time 20 Min

Ingredients For inside-out carrot cake muffins

  • FILLING:
  • 8oz pkg
    cream cheese
  • 1/4 c
    sugar
  • few drops
    fiori di sicilia, optional
  • MUFFINS
  • 2 1/4 c
    all-purpose flour
  • 1/2 c
    granulated sugar
  • 1/4 c
    light brown sugar, firmly packed
  • 1 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1 1/2 tsp
    ground cinnamon
  • 3/4 tsp
    ground ginger
  • 3/4 tsp
    salt
  • 2 lg
    eggs
  • 3/4 c
    water
  • 1/3 c
    vegetable oil
  • 1 c
    grated carrots, lightly packed(about 2 medium-large)

How To Make inside-out carrot cake muffins

  • 1
    Preheat oven to 400 Degrees. Prepare 12 cup muffin tin.
  • 2
    For Filling: Place cream cheese in microwave safe bowl and heat on low power for 40 seconds. Stir in 1/4 cup sugar and fiori di siclia(I used vanilla instead). Stir until smooth and set aside.
  • 3
    For Muffin Batter: Whisk together all dry ingredients.
  • 4
    In a small bowl whisk together eggs, water and oil until well combined.
  • 5
    Stir the wet ingredients into dry(do not over mix or muffins will be dry and tough).
  • 6
    Add carrots and stir.
  • 7
    Drop two tablespoons batter into muffin cup(spread to cover bottom). Dollap on a heaping tablespoon filling. Now cover filling with more batter, use enough batter to come within 1/4 to 3/6 inch from top of muffin cup.
  • 8
    Bake about 20 minutes. Top of muffins will be firm.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Inside-Out Carrot Cake Muffins:

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