These Carrot Cake Muffins with a delightful cheesecake filling are the perfect treat for any occasion

by

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:

  1. In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until combined.
  2. In another bowl, mix the flour, baking powder, baking soda, salt, and cinnamon.
  3. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  4. Fold in the grated carrots and drained crushed pineapple.

Prepare Cheesecake Filling:

  1. In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.

Assemble Muffins:

  1. Fill each muffin cup about 2/3 full with carrot cake batter.
  2. Spoon a tablespoon of cheesecake filling onto the center of each muffin.
  3. Use a toothpick to swirl the cheesecake filling into the batter to create a marbled effect.

Bake:

  1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. 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!

Leave a Comment