Warm spiced carrot cake muffins baked with a cheesecake surprise in the center.
Satisfy your sweet tooth with this easy-to-make recipe for Cream Cheese Stuffed Carrot Cake Muffins.
1. Info for Cream Cheese Stuffed Carrot Cake Muffins
- Cook Time: 35 min
- Total Time: 35 min
- Servings: 12
- Calories: 280.72 kcal
2. Ingredients for Cream Cheese Stuffed Carrot Cake Muffins
- 3 medium carrots (about 1 1/3 cups, finely grated)
- 3 Tbsp. finely chopped walnuts (0.75 oz. per 3 Tbsp., optional)
- 1/2 cup canola oil
- 1/2 cup light brown sugar (100g per 1/2 cup, packed)
- 1/3 cup plus 2 Tbsp. granulated sugar (67g per 1/3 cup, 25g per 2Tbsp., divided)
- 2 large eggs
- 1/3 cup unsweetened apple sauce (80g per 1/3 cup)
- 1 1/2 tsp. vanilla extract (divided)
- 1 1/2 cups all-purpose flour
- 1 1/2 tsp. pumpkin pie spice (or a blend of cinnamon, ginger powder, nutmeg, allspice and ground cloves)
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt (scant)
- 1/4 cup raisins
- 4 oz. cream cheese (softened)
- granulated sugar
- vanilla extract
- 1 egg yolk
3. Directions:
3.1 Preheat
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Preheat the oven to 425°F.
3.2 Prep
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Line a 12-cavity muffin pan with muffin/cupcake liners.
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Grate the carrots and finely chop the walnuts.
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Place the canola oil, brown sugar, granulated sugar, eggs, applesauce, and vanilla extract in a large mixing bowl. Whisk vigorously until smooth and combined.
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Add the flour, pumpkin pie spice, baking powder, baking soda, and salt to the bowl. Continue whisking until the mixture is just combined. Do not over-mix.
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Fold in the grated carrots, raisins, and walnuts.
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Place the cream cheese, granulated sugar, and vanilla extract in a medium bowl. Beat with a mixer on medium speed until the mixture is completely smooth, 2-3 minutes.
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Add the egg yolk and beat on low speed until just combined.
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Fill each muffin cup about 1/4 of the way full. Spoon about a tablespoon of the cream cheese mixture into the center of each muffin. Cover the cream cheese mixture with more muffin batter, filling the cups no higher than 1/4 inch below the top edge.
3.3 Oven
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Bake the muffins on middle rack of oven for 5 minutes.
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Reduce the oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
3.4 Check
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Check to see that muffins are done. Remove from oven or add time as needed.
3.5 Serve
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Allow the muffins to cool in the pan for 5 minutes before removing. Refrigerate the muffins at least one hour before serving. Refrigerate leftovers in a container for up to 1 week.
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