Carrot Cake Muffins Delight (Print Version)
# Ingredients:
→ Muffins
01 -
2 ¼ cups all-purpose flour
02 -
½ cup granulated sugar
03 -
¼ cup packed light brown sugar
04 -
1 ½ tsp baking powder
05 -
¼ tsp baking soda
06 -
1 ½ tsp ground cinnamon
07 -
¾ tsp ground ginger
08 -
¾ tsp salt
09 -
2 large eggs
10 -
¾ cup water
11 -
⅓ cup vegetable oil
12 -
1 cup grated carrots
→ Cheesecake Filling
13 -
10 oz cream cheese (softened)
14 -
¼ cup + 1 tbsp granulated sugar
15 -
½ tsp vanilla extract
→ Streusel Topping
16 -
1 cup all-purpose flour
17 -
⅔ cup granulated sugar
18 -
½ cup unsalted butter (melted)
19 -
1 tsp cinnamon
20 -
¼ tsp salt
→ Glaze
21 -
1 tsp milk
22 -
¼ cup powdered sugar
# Instructions:
01 -
Preheat oven to 400°F (200°C) and line a muffin tin with liners.
02 -
In a bowl, mix streusel ingredients until crumbly and set aside.
03 -
In another bowl, beat cheesecake filling ingredients until smooth and set aside.
04 -
In a large bowl, whisk together flour, sugars, baking powder, baking soda, cinnamon, ginger, and salt.
05 -
In another bowl, whisk eggs, water, and oil, then mix into the dry ingredients. Fold in grated carrots.
06 -
Fill muffin cups halfway with batter, add 1 tbsp cheesecake filling, and top with more batter. Sprinkle with streusel.
07 -
Bake for 20 minutes until a toothpick inserted into the muffin (not the cheesecake center) comes out clean.
08 -
Cool for 10 minutes, then drizzle with glaze before serving.
# Notes:
01 -
Use freshly grated carrots for the best texture.
02 -
Chill the cheesecake filling for a firmer center.
03 -
Store in an airtight container at room temperature for 3–4 days, or refrigerate for up to 1 week.