Carrot Cream Cheese Muffins

Carrot? Cream Cheese? Can those even be used in the same sentence?! Yes they can, and I tell you they were meant to be together! Like two lost lovers, finally happening upon each other at the corner Starbucks. Which makes me think, if Starbucks sold these bebes, they would make a fortune. That good. 

On with the recipe. 

So make these muffily muffins, you need two things. Carrots. And Cream Cheese. 

Okay okay, a few others too. Serious mode time. 

Carrot Cream Cheese Muffins
Muffin Batter:
21/4 C All purpose flour
1/4 C brown sugar
1/2 C Sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
1 1/2 tsp cinnamon
2 eggs
3/4 C water
1/2 C vegetable oil
1 C freshly grated carrots
(yes thats right.. they are FILLED, ugh so good)
8 oz. cream cheese (another Ugh so good!)
1/3 C sugar
1 tsp Vanilla
To make Batter:
In bowl, sift together dry ingredients. In separate bowl whisk wet ingredients. Then add wet to dry and and mix. Fold in carrots.
To Make Filling:
With cream cheese at room temp. Use electric mixer to mix all ingredients til creamy.
To Assemble:
Now, this section is important! Take your muffin pan and spray with PAM. And then place a liner in your muffin cups and spray the inside of your muffin cups. Say What?
COOKING TIP: Lets discuss this. If you make a muffins and put them right into the pan with out a liner they will cook just fine! But probably turn out a little flat. BUT if you throw in a liner then the batter has something to grab on to as it bakes allowing it to grow and blossom into a nice muffin top. (That's different then the thing hanging over our jeans) So liners are wonderful right?! Wonderful until you try to peel it off and half the bread comes off with it. The Solution is....! Spray the muffin liners out and in! Watch those muffin tops grow and peel liners with easy!
Now that you have your pan prepared, add a spoonful of batter to the bottom of the liner. Add in a dollop of the cream cheese filling to each. Then add the rest of the batter, spooning it on top covering the edges of the filling.
Then bake at 400 degree oven for 15-18 minutes. Let cool and keep refrigerated to store! AND try not to eat them all in one sitting... now that would create a muffin top!!

the dollop of cream cheese should look a little like this

Recipe Adapted from King Arthur Flour: Cream Cheese Carrot Cake Muffins
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1 comment:

  1. OMW THANK YOU for sharing this!!! I have shared your post on my blog too and will be trying it for my boys first day back to school in a couple weeks!!!


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