Carrot Cake Muffins with Cheesecake Filling

• Vegetarian

• Produce

  • 1 cup Carrots
  • 3/4 tsp Ginger, ground

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/4 cup Brown sugar, light firmly packed
  • 1 1/2 tsp Cinnamon, ground
  • 1 tsp Cinnamon
  • 3 1/4 cups Flour
  • 1 1/4 cup Granulated sugar
  • 1/4 cup Powdered sugar
  • 1 tsp Salt
  • 5/16 cup Sugar
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 1/2 cup Butter, unsalted
  • 10 oz Cream cheese
  • 1 tsp Milk

• Liquids

  • 3/4 cup Water

Found on omgchocolatedesserts.com

Description

Ingredients

• 2 1/4 cups 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 carrots (about 2-3 medium carrots)
• 10 ounce cream cheese-softened
• 1/4 cup+1 Tablespoon sugar
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour
• 2/3 cup granulated sugar
• 1 /2 cup unsalted butter-melted
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 Teaspoon milk
• 1/4 cup powdered sugar

Directions

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