Description
Inside Out Carrot Cake Muffins are the perfect breakfast or brunch idea!
Ingredients
Scale
Filling
- 8– ounces cream cheese, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
Muffins
- 2 1/4 cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 1/2 teaspoon cinnamon
- 1 cup light brown sugar packed
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cup water
- 1/3 cup vegetable oil
- 1 cup grated carrots
- 1/4 cup coarse sugar (like Sugar in the Raw)
Instructions
- Filling: Mix the cream cheese, powdered sugar and vanilla in a mixing bowl until creamy, about 1 minute using a hand mixer. Set aside.
- Muffins: Preheat the oven to 400°F. Line muffin tin with cupcake liners or coat muffin tin with nonstick spray. Set aside.
- Whisk the flour, baking powder, salt, cinnamon and brown sugar together in large bowl, set aside.
- In another medium sized bowl whisk the eggs, oil and water together until foamy.
- Stir the wet ingredients into the flour mixture and fold in the carrots.
- Assembly: Place 2 tablespoons of muffin batter into the bottom of each muffin tin. Top with 1 tablespoon of cream cheese mixture and finally drop another tablespoon of muffin batter on top of that, covering the cream cheese. Sprinkle generously with coarse sugar.
- Bake for 20 minutes until the muffins are set.
- Serve warm or room temperature
Notes
Store airtight in the refrigerator for up to 3 days
Freeze for up to 30 days
Nutrition
- Serving Size: 1 muffin
- Calories: 272
- Sugar: 24.6 g
- Sodium: 151.7 mg
- Fat: 10.9 g
- Carbohydrates: 40.5 g
- Protein: 3.8 g
- Cholesterol: 40.1 mg