There’s just something about a warm muffin, maybe because I just shoved three of these in my mouth, {Moment of silence.} but I have to say, these carrot cake muffins from PJ Hamel are absolutely perfect!It’s like a healthy bite of carrot cake. In muffin form. The smell that’s unleashed when you break open a freshly baked muffin and those orange flecks… Uh, hello? Why are you still reading this? Get your little self into the kitchen and make these.
Ingredients
- for Filling
- 1/4 cup granulated sugar
- 1 8-oz package cream cheese
- a few drops of Fiori di Sicilia flavor, optional but very tasty
- for Muffins
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup granulated sugar
- ¼ cup light brown sugar, firmly packed
- 1 1/2 teaspoons baking powder
- ¼ 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, lightly packed; about 2 medium-large carrots
- Preheat the oven to 400°F. Lightly grease a standard 12-well muffin pan. Or line the pan with paper muffin cups, and grease the cups.
- To make the filling: Place the cream cheese in a microwave-safe bowl, and heat on low power for 40 seconds. Stir in the sugar and flavor. Set aside.
- To make the muffin batter: In a medium-sized bowl, whisk together the dry ingredients.
- In a small bowl, whisk together the eggs, water, and oil.
- Stir the wet ingredients into the dry ingredients.
- Fold in the grated carrots, stirring to combine.
- Drop about 2 tablespoons of the batter (a tablespoon cookie scoop works well here) into each muffin cup, spreading it to cover the bottom.
- Dollop on a heaping tablespoon of filling; a level tablespoon cookie scoop works well here.
- Cover with enough batter to fill the muffin cups quite full.
- The batter will come to within about 1/4" to 3/8" of the top of each muffin cup.
- But don't try to use all the batter; unless you have particularly deep cups, you'll have abut 1/3 cup batter left over.
- Bake it in a separate custard cup, if desired.
- Bake the muffins until a toothpick inserted into the cake part of one (not into the cream cheese filling) comes out clean, about 20 minutes.
- The tops of the muffins will feel firm to the touch.
- Remove the muffins from the oven, and as soon as you're able to handle them, transfer them to a rack. If you serve the muffins warm, the filling will be molten.
- If you wait for them to cool, it'll firm up.
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