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Carrot Cake Cream Cheese Muffins

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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 Muffins

Ingredients
  

Carrot Cake Muffin Batter:

  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 11 oz carrot puree (see directions on how to make at bottom)
  • 1/2 cup flaked coconut
  • 1/2 oz crushed pineapple, drained
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract

Cream Cheese Filling:

  • 6 oz. Cream Cheese, Softened
  • 1 ea. Egg Yolk
  • 1/2 tsp Vanilla
  • 3 TBSP Powdered Sugar

Streuself Topping:

  • 1/3 Cup Brown Sugar
  • 1 tsp Cinnamon, Ground
  • 1/4 Cup Butter, Melted
  • 2/3 Cup All-Purpose Flour

Instructions
 

  • Preheat your oven to 350Ā°F (175Ā°C). Line a muffin pan with paper liners or grease it well.
  • In a large mixing bowl, combine 3/4 cup granulated sugar, 3/4 cup brown sugar, and 1/2 cup vegetable oil. Mix until well blended.
  • Add 2 eggs, 1 teaspoon vanilla extract, 1/2 cup crushed pineapple and 11 oz carrot puree to the sugar-oil mixture. Whisk until fully combined.
  • In a separate bowl, mix 1 3/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 cup flaked coconut and 1 1/2 teaspoons cinnamon.
  • Combine Wet and Dry Mixtures: Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the muffins tender and moist.
  • Prepare the Cream Cheese Filling: In a small bowl, mix 6 oz room temperature cream cheese, 3 tablespoons powdered sugar, 1 egg yolk, and 1 teaspoon vanilla extract until smooth.
  • Scoop the carrot cake batter into the prepared muffin cups, filling each about 1/2 full.
  • Drop a dollop of the filling into the center of each muffin cup, approximately a Tablespoon per muffin.
  • Place another scoop of carrot cake muffin batter into each, filling to about 2/3 full.
  • Make The Streusel: Place 1/3 cup brown Sugar, 1 tsp cinnamon, 2/3 cups All-purpose flour into a bowl and stir to combine. Pour melted butter over top and stir until crumbles form. Be careful not to overmix or it will become a paste.
  • Place approximately 2 heaping Tablespoons of streusel on top of each muffin. Adjusting based on your preference.
  • Bake the Muffins: Place the muffin pan in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the Muffins: Allow the muffins to cool slightly in the pan before transferring them to a wire rack to cool completely. This helps the cream cheese filling set properly.
  • Bone Apple Teeth!

Notes

To Make Carrot PurƩe:

Ingredients:

  • 1 lb (about 4-5) carrots, peeled and chopped
  • Water (for boiling)

Instructions:

  1. Cook the Carrots:
    • Place the chopped carrots in a pot and cover them with water.
    • Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the carrots are very soft.
    • Drain the water, but reserve a little in case you need to adjust consistency.
  2. Blend:
    • Transfer the carrots to a blender or food processor.
    • Blend until completely smooth, adding small amounts of the reserved water if needed to reach your desired consistency.
    • If using a hand blender, blend directly in the pot.