My fluffy carrot cake muffins, with a cream cheese center 🥕🐇🐰🧁 (MY personal recipe.. image from two peas and their pod)

Name: My fluffy carrot cake muffins, with a cream cheese center 🥕🐇🐰🧁 (MY personal recipe.. image from two peas and their pod)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 large carrots grated; 1 cup of flour; Half a cup sugar and half a cup brown sugar (or one cup of a certain type); Nutmeg (grated to your desire); Cinnamon to your desire; Ginger powder to your desire; 2 tsp baking powder (yes, two!); 2 tsp of vanilla; salt; Half a cup Coconut (optional); 1/4 cup oil; 1/4 cup butter; I tsp vanilla (for cream cheese filling); Cream cheese (for filling); 1/3 cup sugar (preferably powder for filling)

8 steps

Prep:20minCook:25min

These fluffy muffins are the perfect way to start your morning with a desert for breakfast, or to give out to your most special guests😁 **NOTE: The muffin sizes I used were 6 LARGE SIZED tins. These tins are approximately x2 THE SIZE OF A REGULAR CUPCAKE TIN** - High in vitamin A, fiber, potassium and much more! - All spices listed below make a great flavor, and I REALLY recommend them. (if you don't have certain ones, like nutmeg, it's fine). Disclaimer **I used PANCAKE MIX instead of FLOUR, and it turned out BEAUTIFULLY... I Really recommend it :) (Same mesurments)

Updated at: Thu, 17 Aug 2023 08:01:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories416.5 kcal (21%)

Total Fat18.4 g (26%)

Carbs60.8 g (23%)

Sugars42.8 g (48%)

Protein2.7 g (5%)

Sodium325.7 mg (16%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2carrots

large, grated

2 eggs

1 cupflour

½ cupsugar

or one cup of a certain type

½ cupbrown sugar

nutmeg

grated to your desire

2 tspbaking powder

2 tspvanilla

salt

½ cupcoconut

optional

¼ cupoil

¼ cupbutter

vanilla

for cream cheese filling

cream cheese

for filling

⅓ cupsugar

preferably powder for filling

Instructions

Step 1

Preheat the oven to 400°F, and line your muffin tin with paper liners or grease the tins. I personally like to pat down a bit of flour on the sides of the tins just so that the muffin slips out easily after baking. Set aside.

Step 2

Now, it's time to make your cream cheese filling. In a medium bowl, using a kitchen aid or hand mixer, beat your vanilla, sugar and cream cheese all together, until you get a smooth, velvety mixture. Place in the refrigerator to chill while you make the muffins, as it should be as cold as possible.

MixerMix

Step 3

In a large bowl, mix together all of your dry ingredients (note that sugar is a wet ingredient); This includes the spices as well. **EXCLUDING coconut and carrots***

Step 4

In a medium bowl, combine all of the wet ingredients

MixerMix

Step 5

Pour the wet ingredients into the dry ingredients. Be sure not to over mix, as it is okay if there are a couple flour streaks. Add in the carrots and coconut.

Step 6

Fill each muffin tin a little under 3/4 full, and add a heaping spoonful of your cream cheese mixture in the middle of each tin. Coat the top in a little bit of batter, and pat the pan onto the surface to take away extra air.

Step 7

Bake until your muffins turn golden brown and the tops are springy when you lightly push on them. I baked for 25 minutes, but each oven varies (I have a fast oven, so watch yours CAREFULLY).