Carrot Cake Cream Cheese Muffins

Ingredients

• Cake flour (Used for a tender crumb)
• Carrot cake spices (Cinnamon, ginger, nutmeg, and cloves recommended)
• Carrots (Freshly grated)
• Butter (Melted and slightly cooled)
• Cream cheese (For the filling)
• Brown sugar (For the streusel and batter)
• Pecans (Chopped, for the streusel)

Steps

1. 1

   Prepare the cream cheese filling by mixing cream cheese with sweetener (typically sugar and vanilla) until smooth; set aside.

2. 2

   Prepare the pecan streusel by combining chopped pecans, brown sugar, flour, and melted butter until crumbly.

3. 3

   Whisk together the dry ingredients, including cake flour and a generous amount of carrot cake spices.

4. 4

   Combine the wet ingredients, including melted butter and grated carrots. Let the batter rest for 15 to 20 minutes to allow the flour to hydrate.

5. 5

   Preheat your oven to a standard muffin temperature (typically 375°F / 190°C).

6. 6

   Layer the muffin tins by adding a portion of carrot cake batter, followed by a generous dollop of the cream cheese filling, and topping with more batter.

7. 7

   Generously sprinkle the brown sugar pecan streusel over the top of each muffin.

8. 8

   Bake until the muffins are puffed and a toothpick inserted into the cake portion comes out clean, approximately 18-22 minutes.

9. 9

   Allow the muffins to cool slightly before serving to let the cream cheese center set.

Notes

The creator emphasizes letting the batter rest for 15-20 minutes before baking for the best texture. These are excellent for Easter brunch or a cozy breakfast.

Nutrition per serving

• muffins
• carrot cake
• cream cheese
• breakfast
• brunch
• baking
• dessert
• spring