Inside-out Carrot Cake Muffins Recipe

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Inside-Out Carrot Cake Muffins

Michaela Blake

By
@luckyMama20

A delightful and lighter version of carrot cake.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
12 muffins
Cook:
20 Min

Ingredients

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 large
eggs
3/4 c
water
1/3 c
vegetable oil
1 c
grated carrots, lightly packed(about 2 medium-large)

Step-By-Step

1Preheat oven to 400 Degrees. Prepare 12 cup muffin tin.

2For 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.

3For Muffin Batter:
Whisk together all dry ingredients.

4In a small bowl whisk together eggs, water and oil until well combined.

5Stir the wet ingredients into dry(do not over mix or muffins will be dry and tough).

6Add carrots and stir.

7Drop 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.

8Bake about 20 minutes. Top of muffins will be firm.

About this Recipe