If you’re looking for a delightful treat to satisfy your sweet tooth, look no further than these Carrot Cake Muffins with a creamy cheesecake filling. Whether it’s for a special occasion or just a midday snack, these muffins are sure to please. The combination of moist carrot cake and a luscious cheesecake center creates a truly indulgent bite that you won’t be able to resist. Here’s how to whip up a batch of these irresistible muffins in your own kitchen.
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:
1. Preheat Oven:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. 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.
3. Prepare Cheesecake Filling:
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth.
4. 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.
5. 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
These Carrot Cake Muffins with a creamy cheesecake filling are the perfect way to indulge in a little sweetness. Whether you enjoy them as a snack or dessert, these muffins are sure to be a hit. So why not treat yourself and your loved ones to a batch of these irresistible treats? Go ahead and give this recipe a try – you won’t be disappointed!