Cream Cheese Stuffed Carrot Cake Muffins

This morning I thought something sweet sounded good for breakfast. I set about looking to see if I had enough ingredients to make muffins. I’m awful about keeping flour on hand for some reason. I then set out for a delicious looking muffin recipe. I struck gold with finding this one. It even has cream cheese in it to keep up with the Dairy Month theme!

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The delightfully gooey little beauties!

Cream Cheese Stuffed Carrot Cake Muffins (makes 12 muffins)

  • 1 – 8 Ounce Package of Cream Cheese
  • 1/4 Cup Granulated Sugar
  • 2 1/4 Cups All Purpose Flour
  • 1/2 Cup Sugar
  • 1/4 Cup Brown Sugar
  • 1 1/2 Teaspoons of Baking Powder
  • 1/4 Teaspoon Baking Soda
  • 1 1/2 Teaspoons 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 (apprx 2 medium)

Preheat the oven to 400 degrees. Line your muffin pan with paper liners, then spray the liners with non-stick spray. No one wants to get extra fiber from the muffin liners!

To make the filling place the cream cheese and 1/4 cup of sugar in to a microwave safe bowl. Microwave for 45 seconds. Stir to combine, set off to the side.

Combine the eggs, water and oil with an electric mixer. In a medium sized bowl whisk together all of the dry ingredients. Slowly add the dry ingredients to the wet. Mix until just combined. Fold in the grated carrots. I used a food processor to get mine in to nice, small pieces while saving my finger tips.

Fill each liner with about 2 tablespoons of batter. This is about half way up the liner. Add a generous dallop of filling to the middle. Then top with roughly 1 tablespoon of batter. I know, nothing like exact measurements. It depends on how deep the wells of your muffin tray are. Mine are fairly deep and these filled them up. I would maybe use a more conservative measure if your wells are smaller and simply make more muffins.

Bake in the oven for 20 minutes. You can either enjoy fresh from the oven, watch the cream cheese stays dangerously hot for a LONG time, or let cool and have the filling set up. Either way was perfectly enjoyable today!

** With June being dairy month, I’m trying to keep a strictly dairy themed blog. If you have any questions about the dairy industry feel free to leave them in the comments section. **

 

 

 

Country Fair Blog Party
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4 thoughts on “Cream Cheese Stuffed Carrot Cake Muffins

  1. They look awesome!! I thought last week’s recipe was great, this one is going in the recipe book too!
    Thank you so much for sharing and for linking up with us a the Country Fair blog party.
    Laurie – Country Link

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