May 22 , 2020

Carrot Cake Muffins with Creamy Cheesecake Filling - 4aKid Blog

Latest Blog from 4aKid Whether they’re a delicious breakfast, snack or dessert, these moist  Carrot Cake Muffins  will be the best food you’ve put in your mouth all day. With smooth cream cheese filling inside and crunchy cinnamon streusel on top, I can’t decide which is my favourite part! Ingredients: For Carrot Cake Muffins : 2 1/4 cup s all-purpose flour 1/2 cup   granulated sugar 1/4 cup   light brown sugar (firmly packed) 1 1/2 teaspoon s baking powder 1/4 teaspoon   baking soda 1 1/2 teaspoon s 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 cream cheese filling: 10 ounce   cream cheese-softened 1/4 cup +1 Tablespoon sugar 1/2 teaspoon   vanilla For 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. To make 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. To make the filling beat the cream cheese, vanilla and sugar until smooth, set aside. To make the muffins, in a large bowl, whisk together dry ingredients listed for the muffins. In a small bowl, whisk together the eggs, water and oil. Stir the egg mixture into dry ingredients, then fold in 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, cover with carrot batter to fill the cups 3/4 full, then top with streusel topping and bake 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 rack to cool completely. To make the glaze, stir well 1 tablespoon milk with 1/4 cup powdered sugar and drizzle over the muffins before serving. Source: https://omgchocolatedesserts.com/carrot-cake-muffins-with-cheesecake-filling/


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