CARROT CAKE MUFFINS

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Carrot Cake Muffins image

Did you ever wish you could eat carrot cake for breakfast? These muffins are a tasty stand-in. Moist and tender, studded with grated carrots and lightly spiced with ginger and cinnamon, they hold a tasty surprise within: a melting pool of sweetened cream cheese filling. By KAF

Provided by pammyowl

Categories     Breakfast

Time 35m

Yield 12 serving(s)

Number Of Ingredients 14

2 1/4 cups unbleached 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 carrot, lightly packed, about 2 medium-large carrots
one 8-ounce package cream cheese cheese
1/4 cup granulated sugar

Steps:

  • 1) Preheat the oven to 400°F Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
  • 2) To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.
  • 3) To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
  • 4) In a small bowl, whisk together the eggs, water, and oil.
  • 5) Stir the wet ingredients into the dry ingredients.
  • 6) Fold in the grated carrots, stirring to combine.
  • 7) Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
  • 8) Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
  • 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have.
  • 9) Cover with enough batter to fill the muffin cups quite full. The batter will come to within about 1/4" to 3/8" of the top of each muffin cup. But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over. Bake it in a separate custard cup, if desired.
  • 10) Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes. The tops of the muffins will feel firm to the touch.
  • 11) Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten. If you wait for them to cool, it'll firm up.

Nabyata Abasa
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Overall, I thought these muffins were just okay. They weren't bad, but they weren't anything special either.


Jan pakhi
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I found the recipe to be a bit confusing. I'm not sure if I did something wrong, but the muffins didn't turn out as expected.


Mhossein Goudarzi
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The muffins were a bit dry. I think I might try adding some applesauce or mashed bananas next time to make them more moist.


Sanjay Khadka
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These muffins were a little too sweet for my taste. I would reduce the amount of sugar next time.


Mailk Jani
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I've made these muffins several times and they always turn out perfectly. They're my go-to recipe for carrot cake muffins.


crazy chicken lady
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These muffins are the perfect size for a grab-and-go breakfast or snack. I always keep a few in the freezer so I can have a healthy and delicious snack on hand.


Nortey Ocran
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I made these muffins with my kids and they had a blast. They loved mixing the ingredients and seeing the muffins rise in the oven.


karim gaming
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These muffins are a great way to use up leftover carrots. I always have a few carrots in my fridge that need to be used up, and these muffins are the perfect solution.


Jamshed Arif
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I love that this recipe uses whole wheat flour. It makes the muffins healthier and gives them a nice nutty flavor.


Kelly Adewale
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I made these muffins for a potluck and they were a huge success. Everyone loved them and asked for the recipe.


Jennifer Brown
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These muffins were easy to make and turned out perfectly. I followed the recipe exactly and they came out light and fluffy, with a beautiful golden brown crust.


Cliky
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I've never been a big fan of carrot cake, but these muffins changed my mind. The carrot flavor was subtle and perfectly complemented by the cream cheese frosting.


Md Merazul
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These muffins were a hit with my family! They were moist and flavorful, with just the right amount of sweetness.


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