Perfect for any time of day… Whether it’s a scrumptious breakfast, snack
or decadent dessert, these moist and flavorful carrot cake muffins are
sure to be the most wonderful thing you eat all day.
Ingredients :
For Carrot Cake Muffins:
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar (firmly packed)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots (about 2–3 medium carrots)
For the cream cheese filling:
10 ounce cream cheese-softened
1/4 cup+1 Tablespoon sugar
1/2 teaspoon vanilla
For the streusel topping:
1 cup all-purpose flour
2/3 cup granulated sugar
1 /2 cup unsalted butter-melted
1 teaspoon cinnamon
1/4 teaspoon salt
For Carrot Cake Muffins:
2 1/4 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar (firmly packed)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
3/4 teaspoon salt
2 large eggs
3/4 cup water
1/3 cup vegetable oil
1 cup grated carrots (about 2–3 medium carrots)
For the cream cheese filling:
10 ounce cream cheese-softened
1/4 cup+1 Tablespoon sugar
1/2 teaspoon vanilla
For the streusel topping:
1 cup all-purpose flour
2/3 cup granulated sugar
1 /2 cup unsalted butter-melted
1 teaspoon cinnamon
1/4 teaspoon salt
For the glaze:
1 Teaspoon milk
1/4 cup powdered sugar
Instructions :
Preheat the oven to 400°F.
Line standard cupcake pan with paper liners and set aside.
For streusel topping: In a medium bowl stir together 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
For cream cheese filling: Beat together the cream cheese, vanilla and sugar until smooth, set aside.
For muffins: In a large bowl, whisk together all dry ingredients listed for the muffins.
In a small bowl, whisk together the eggs, water and oil.
Stir the egg mixture into dry ingredients.
Fold in the grated carrots and stir well to combine.
Drop about 1 1/2-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling in each and cover with more batter to fill the cups 3/4 full.
Top with streusel topping and bake for about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.
Remove the muffins from the oven, let them cool for 10 minutes in the pan, then transfer to a cooling rack.
For the glaze: Stir 1 tablespoon milk with 1/4 cup powdered sugar until mixed well, and drizzle over the muffins before serving.
Enjoy!
1 Teaspoon milk
1/4 cup powdered sugar
Instructions :
Preheat the oven to 400°F.
Line standard cupcake pan with paper liners and set aside.
For streusel topping: In a medium bowl stir together 1 cup all-purpose flour, 2/3 cup granulated sugar, 1 teaspoon cinnamon and 1/4 teaspoon salt, add 1 /2 cup melted unsalted butter melted and stir it with a fork until crumbly, set aside.
For cream cheese filling: Beat together the cream cheese, vanilla and sugar until smooth, set aside.
For muffins: In a large bowl, whisk together all dry ingredients listed for the muffins.
In a small bowl, whisk together the eggs, water and oil.
Stir the egg mixture into dry ingredients.
Fold in the grated carrots and stir well to combine.
Drop about 1 1/2-2 Tablespoons of the batter into each cup and spread to cover the bottom, then place 1 heaping tablespoon of filling in each and cover with more batter to fill the cups 3/4 full.
Top with streusel topping and bake for about 20 minutes, until the toothpick inserted in the cake (not cream cheese filling) comes out clean.
Remove the muffins from the oven, let them cool for 10 minutes in the pan, then transfer to a cooling rack.
For the glaze: Stir 1 tablespoon milk with 1/4 cup powdered sugar until mixed well, and drizzle over the muffins before serving.
Enjoy!
