CHEESECAKE STUFFED CARROT MUFFINS RECIPE

Carrot cake is classic but improveable. How to do that? Fill with cheesecake! Cheesecake-stuffed carrot muffins have a moist, spiced carrot base, tangy cheesecake, and a sweet and crunchy cinnamon crumble topping. 

Ingredient

– Flour – Sugar – Spice – Egg – Vegetable Oil – Carrot – Cream Cheese

Direction

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1

Put a muffin tin in the oven and preheat it to 375 degrees Fahrenheit (200 degrees Celsius).

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2

Make Crumble Topping Heat butter in the microwave. Mix all crumble ingredients in a bowl with a fork until crumbly. There should be different crumble sizes.

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3

Make Cheesecake Filling Beat cream cheese, vanilla, and sugar until smooth; set aside.

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4

Make muffin batter Mix eggs, water, and oil. Add dry muffin ingredients and mix. Mix in grated carrots

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5

Place 1 ½ - 2 tablespoons of batter in each muffin liners, cover the bottom, and add a generous tablespoon of cheesecake filling in the centre, avoiding the edges.

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6

To ensure that the muffin cases are approximately ½ full, cover them with additional muffin batter.

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7

Crumble topping generously and bake for 20 minutes or until a skewer comes out clean (avoid the cheesecake).

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also see

also see

BLUEBERRY CRUMBLE MUFFINS WITH CREAM CHEESE FILLING RECIPE