Friday, April 17, 2020

Carrot Cake Muffins with Creamy Cheesecake Filling



Carrot Cake Muffins with Creamy Cheesecake Filling




These muffins are a tasty substitute. Soft and tender, sprinkled with grated carrots and lightly spiced with ginger and cinnamon, they hold a tasty surprise inside: a fusion bath of sweet cream cheese filling.

Ingredients

For Carrot Cake Muffins:
  • 2 large eggs
  • 3/4 cup water
  • 3/4 teaspoon salt
  • 1/3 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon ground ginger
  • 2 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 cup light brown sugar (firmly packed)
  • 1 cup grated carrots (about 2–3 medium carrots)

For cream cheese filling:
  • 1/4 cup+1 Tablespoon sugar
  • 1/2 teaspoon vanilla
  • 10 ounce cream cheese-softened

For Streusel Topping:
  • 1 /2 cup unsalted butter-melted
  • 1/4 teaspoon salt
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1 cup all-purpose flour

For the Glaze:
  • 1/4 cup powdered sugar
  • 1 Teaspoon milk


Instructions
  1. Preheat the oven to 400°F, line standard cupcake pan with paper liners and set aside.
  2. 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.
  3. To make the filling beat the cream cheese, vanilla and sugar until smooth, set aside.
  4. To make the muffins, in a large bowl, whisk together dry ingredients listed for the muffins.
  5. In a small bowl, whisk together the eggs, water and oil.
  6. Stir the egg mixture into dry ingredients, then fold in grated carrots and stir well to combine..
  7. 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.
  8. Remove the muffins from the oven, let them cool for 10 minutes in the pan then transfer to a rack to cool completely.
  9. To make the glaze, stir well 1 tablespoon milk with 1/4 cup powdered sugar and drizzle over the muffins before serving. Enjoy your cake!