Someone recently pinned this idea on Pinterest, and as soon as I saw it, I couldn’t believe I’d never tried this before!
I have an awesome (in my opinion) Carrot Cake recipe, and I’ve made muffins with cream cheese filling before, but never put the two ideas together. Silly.
So the other day I experimented with our family’s favourite Carrot Cake recipe and had a go. This is what happened:
Want to make some too? You won’t regret it, I promise.
Notes before you start: This recipe will JUST make 12 muffins so when you’re spooning the mixture into the tins I suggest you spoon cautiously or make less. You want about half of the mixture under the cream cheese, half over. I also take no responsibility for you eating the whole batch before anyone else gets a chance.
Carrot Muffins with Cream Cheese Centres
- 1 c flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3/4 tsp vanilla
- 1/2 c soya oil
- 2 eggs, lightly beaten
- 1 1/2 c grated carrot
- 1/2 c chopped walnuts (optional)
- 125g cream cheese, room temperature
- 4 tbsp icing sugar
- Preheat oven to 190°C. Prepare muffin tins.
- In a small bowl mix together cream cheese and icing sugar. Set aside.
- In a larger bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Stir to combine.
- Add vanilla, oil, eggs, carrot and walnuts (if using) to dry ingredients. Mix until just combined. Do not overmix.
- Spoon a small amount of mixture into each muffin tin (see note above). Divide the cream cheese mixture into the 12 tins using two teaspoons, one for scooping and one for scraping the mixture into the tin. Try to drop the mixture into the centre. Spoon the remaining carrot mixture on top of the cream cheese, taking care to not leave any cream cheese exposed.
- Bake in the oven for 15 mins, or until risen and muffins spring back when touched.