Description
If you love carrot cake and cheesecake, this recipe is for you! These muffins are packed with warm spices, sweet carrots, and just the right amount of moisture to make each bite perfect.
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 2 large eggs
- ½ cup vegetable oil
- ½ cup buttermilk (or milk + 1 tsp vinegar)
- 1 tsp vanilla extract
- 1 ½ cups grated carrots
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 tsp vanilla extract
Instructions
In a small bowl, mix the softened cream cheese, sugar, and vanilla extract until smooth. Set aside.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In another bowl, beat the eggs, oil, buttermilk, and vanilla extract. Slowly fold the wet ingredients into the dry ingredients until just combined. Stir in the shredded carrots.
Spoon a tablespoon of batter into each muffin cup. Add a heaping teaspoon of the cream cheese mixture in the center, then cover with more muffin batter until about ¾ full.
Bake for 18-22 minutes, or until a toothpick inserted into the muffin (not the cream cheese) comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Serve warm for the best gooey center, or let them cool completely for a firmer cream cheese filling.