These Carrot Cake Muffins with a delightful cheesecake filling are the perfect treat for any occasion. The moist carrot cake combined with the creamy cheesecake center creates a delicious and satisfying bite. Here’s how to make them:
Ingredients:
For the Carrot Cake Muffins:
1 cup granulated sugar
3/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup grated carrots
1/2 cup crushed pineapple, drained
For the Cheesecake Filling:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
Prepare Carrot Cake Batter:
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until combined.
- In another bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the grated carrots and drained crushed pineapple.
Prepare Cheesecake Filling:
- In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
Assemble Muffins:
- Fill each muffin cup about 2/3 full with carrot cake batter.
- Spoon a tablespoon of cheesecake filling onto the center of each muffin.
- Use a toothpick to swirl the cheesecake filling into the batter to create a marbled effect.
Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips:
Even Mixing: Be careful not to overmix the batter once the dry ingredients are added to the wet mixture to ensure the muffins stay moist.
Swirling: Swirl the cheesecake filling gently to create a marbled effect without mixing it completely into the carrot cake batter.
Cooling: Let the muffins cool completely to allow the flavors to meld and the texture to set.
Nutrition:
Prep Time: 20 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes
Calories: 250 kcal per muffin
Enjoy these delicious Carrot Cake Muffins with a creamy cheesecake filling, perfect for a snack or dessert!