Description
Warm spice, tender crumb, and a tangy cheesecake center combine for the perfect portable treat. These muffins bring the best of carrot cake into a single, rich bite.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 50 g (1/4 cup, packed) light brown sugar
- 8 g (1¼ tsp) baking powder
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) kosher salt
- 5 g (1 tsp) ground cinnamon
- 1 g (1/4 tsp) ground nutmeg
- 1 g (1/4 tsp) ground ginger
- 2 large eggs
- 120 ml (1/2 cup) vegetable oil
- 240 ml (1 cup) buttermilk
- 10 ml (2 tsp) vanilla extract
- 300 g (3 medium carrots), finely grated
- 100 g (1/2 cup) crushed pineapple (optional, well drained)
- 225 g (8 oz) full-fat cream cheese, room temperature
- 30 g (2 tbsp) granulated sugar (for filling)
- 30 g (2 tbsp) sour cream
- 1 large egg yolk
- 2.5 ml (1/2 tsp) vanilla extract (for filling)
Instructions
- In a bowl, beat cream cheese until smooth. Add sugar, sour cream, egg yolk, and vanilla; mix until glossy and smooth. Chill for 15 minutes.
- Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
- Whisk dry ingredients together in a large bowl for 30 seconds.
- In another bowl, whisk eggs, then add oil, buttermilk, and vanilla. Stir in grated carrots.
- Combine wet and dry ingredients, folding gently until just mixed.
- Spoon batter into liners, fill 2/3 full, and add cheesecake filling.
- Bake for 20–24 minutes, until golden and a toothpick inserted comes out with moist crumbs.
- Cool in the tin for 8–10 minutes, then transfer to a wire rack to cool.
Notes
Use room-temperature ingredients for better mixing. Avoid overfilling liners during baking, as the filling may spill over. Store in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 370
- Sugar: 26g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2.5g
- Protein: 6g
- Cholesterol: 80mg