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Carrot Cake Muffins Recipe With Cheesecake Fillings

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These days, lockdown measures are urging people to stay at home as much as possible. So, it’s more likely you’ll end up with more free time than you usually do. Also, being at home a lot means being hungry most of the time.

Accordingly cooking at your home is a pretty good form of therapy versus the coronavirus pandemic. In fact, cooking is one of the best ways to release stress during difficult times like these.

Therefore, here is a delicious & healthy carrot cake muffins recipe you can try:

Ingredients for carrot cake muffins:

  • 2 & 1/4 cups all-purpose flour
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 cup grated carrots (about 2–3 medium carrots)
  • 1 & 1/2 teaspoons baking powder
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon salt1 & 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon baking soda
  • 3/4 cup water

Ingredients for the cream cheese filling:

  • 1/2 teaspoon vanilla
  • 10-ounce cream cheese-softened
  • 1/4 cup +1 tablespoon sugar

Ingredients for the streusel topping:

  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/2 cup unsalted butter-melted
  • 1 teaspoon cinnamon

Ingredients for the glaze:

  • 1/4 cup powdered sugar
  • 1 Teaspoon milk

Preparation:

At first, preheat the oven to 400°F, then line a standard cupcake pan with paper liners and set aside.

For the streusel topping: Take a medium bowl and mix 1 cup of all-purpose flour, 1/4 teaspoon salt, 1 teaspoon cinnamon, and 2/3 cup granulated sugar. Then, add 1/2 cup melted unsalted butter and stir it with a fork until the mixture becomes crumbly, set aside.

For the cream cheese filling: Take another bowl and beat together the cream cheese, vanilla and sugar until smooth, set aside.

For the muffins: Take a larger bowl and mix together all of the dry ingredients listed in the making of muffins. In another bowl, whisk together the eggs, water, and oil. Then, pour in the egg mixture into the dry ingredients. Lastly, fold in the grated carrots and stir the mixture thoroughly.

Now, into each cup of the pan drop a bit of batter and spread it around to cover the bottom. Then, place 1 heaping tablespoon of filling in each and cover with more batter to fill the cups 3/4 full. Lastly, add the streusel topping on top, and bake for about 20 minutes.

After they are done, remove the muffins from the oven, let them cool and transfer them to a cooling rack. To make a glaze, mix 1 tablespoon milk with 1/4 cup powdered sugar, and drizzle over the muffins. Enjoy!

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