You’re looking at luxury in muffin form =). These are incredibly delicious muffins! I decided to create a new muffin recipe this week because my mom asked me to bring muffins to a brunch we are having for my brother this Easter Sunday. He recently returned from serving a two year LDS mission in Brazil so he is going to speak in church on Sunday and we are going to have a get together afterwards (if you are wondering what an “LDS mission” even is I love sharing what I believe so if you’d like to learn more about what I believe, and what my brother spent two years teaching, please follow this link here).
I hope you enjoy these delightful muffins, they are all the great things about carrot cake in muffin form,without waiting for a cake to cool and frosting it =). They would be great for an Easter brunch or any time you’ve got the craving for a delicious muffin or carrot cake. These muffins are a wonderful surprise to people. They think they are just biting into an ordinary cupcake only to find a spectacular, rich cream cheese filling that perfectly compliments the carrot cake muffins. Happy Easter everyone!
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 cup granulated sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup lightly packed, finely grated carrots, about 2 large carrots
- 2 Tbsp Raw Turbinado Sugar or Sanding Sugar, divided
- 8 oz cream cheese, softened (I softened in the microwave for 30 seconds on HIGH)
- 1/3 cup granulated sugar
- 1 tsp lemon juice
- 1/2 tsp vanilla extract
Directions
- Preheat oven to 375 degrees. Line a muffin tin with paper liners. In a mixing bowl, using an electric mixer, whip together cream cheese, 1/3 cup granulated sugar, lemon juice and 1/2 tsp vanilla on low speed until mixture is smooth, set aside.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, salt and nutmeg, set aside. In a large mixing bowl, using an electric mixer on low speed, blend together 1 cup granulated sugar, buttermilk, vegetable oil, applesauce, eggs and 1 tsp vanilla for 30 seconds. Add in dry ingredients and mix just until combine. Using a rubber spatula, fold in grated carrots.
- Fill paper lined muffin cups with an 1/8 cup muffin mixture (Note: it's important to keep these measurements even. Also, if you don't have an 1/8 cup measure out 2 Tbsp). Gently drop 1 Tbsp cream cheese mixture on top, in the center of each filled muffin cup, then cover the cream cheese mixture with an additional 1/8 cup muffin mixture. Sprinkle each muffin evenly with 1/2 tsp Raw Sugar. Bake 20 - 23 minutes until edges are lightly golden.
- If necessary, run a knife around the edges of the cupcakes to remove from pan (note: I haven't tried this yet but spraying the top of the pan with non-stick spray before baking may help muffins remove more easily). Enjoy warm for a slightly runnier cream cheese filling or allow to cool 30-40 minutes for a set cream cheese filling. Store muffins in an airtight container.
- Recipe Source: Cooking Classy
Donna: My grandson just left for two years in Singapore, and I have one in the Dominican Republic and one in Mexico!! I love the homecomings more than the farewells!!! Thank you for all you do. April 3, 2012 at 4:06pm
Jen @ Jens Favorite Cookies: Ooh, yum! I love the idea of the frosting on the inside! Great post! April 3, 2012 at 5:58pm
Jaclyn: Donna – I agree the homecomings are better =). And that’s exciting about the grand kids, they are all over the world. I’m grateful for their service! Thanks for your comment!
Jen – thanks for your comment, I think nearly every muffin could use a little frosting =). April 3, 2012 at 10:29pm
TastefullyJulie: Carrot cake and cream cheese all in one. What’s not to love?! April 4, 2012 at 3:40pm
MyFudo™: I am excited to try this out. My guests will be surprised with the filling in the center. Yum! April 5, 2012 at 12:00am
Chung-Ah | Damn Delicious: I’ve actually had a huge hankering for carrot cake muffins so I’m super excited to make this over the weekend. Just in time for Easter too :) April 5, 2012 at 11:03pm
Jaclyn: Chung-Ah – I love your blog =)! I need to try the recipe you posted for Orange Beef and Broccoli it looks delish! Thanks for your comments! April 6, 2012 at 8:24pm
Mountain Thyme: Well, last night I made some Fromage Blanc cheese in my kitchen which turned out very well. It was more creamy than the last batch (which I like for spreading) so I used that instead of cream cheese. I halved the recipe and made them this afternoon. They look beautiful and taste even better. Yum! April 9, 2012 at 2:46pm
Joy: These look gorgeous! May 2, 2012 at 10:16pm
Jaclyn: Mountain Thyme – thanks so much for leaving a comment! I’m so glad to hear you enjoyed and great substitution! That cheese would be amazing.
Joy – thanks so much! They taste like they look so I hope you get to make them =). May 3, 2012 at 7:16pm
mollie: You are so amazing at what you do! I just discovered your blog today. I wish I would’ve found it a long time ago. You are an excellent writer as well. <33 March 13, 2013 at 12:09pm
Jaclyn: Thanks so much Mollie! I’m so glad you discovered it too! March 13, 2013 at 12:56pm
Muffin Monday ~ Cream Cheese and Carrot Cake Muffins: [...] Cheese and Carrot Cake Muffins ~ (yields 12 standard muffins) Recipe from Cooking Classy 2 cups gluten free all-purpose flour ½ tsp xanthan gum 1 tsp baking powder 1/2 tsp baking soda 1 [...] March 18, 2013 at 2:48am
Percy Chattey (Author): Yum! These look special! – I adore Carrot Cake so I am sure I will these will be just as delicious. Is there a quicker Microwave version?
Of course anything you bake just goes in minutes if your family are around. Cheers! :-) March 29, 2013 at 3:54am
Jaclyn: I saw this recipe on foodgawker once and wanted to try it out. I personally would go with the white flour and real sugar route =).
http://chocolatecoveredkatie.com/2012/04/03/five-minute-carrot-cake-for-one/ April 2, 2013 at 8:19pm
Debbie: I made this for Easter and they were DELICIOUS! Huge hit! Thank you for the recipe! April 3, 2013 at 4:38am
Jaclyn: I’m so glad these were enjoyed Debbie! Thanks so much for your comment. I hope you had a wonderful Easter! April 4, 2013 at 5:09pm