Cream Cheese Carrot Muffins | How Tasty Channel

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

Mix 180 g chilled cream cheese, 60 g powdered sugar, and 1 tsp vanilla extract until smooth and combined.

Equally split the cream cheese mixture into 12 large teaspoons and put in the freezer until completely hard and frozen (at least 30 minutes).

Grate 150 g peeled fresh carrots using a food processor or hand grater until finely grated.

In a bowl, combine 2 normal size eggs at room temperature, 1+1/2 tsp vanilla extract, zest from 1 orange, 80 g fresh orange juice, 200 g brown sugar, 60 g vegetable oil, and 40 g melted unsalted butter. Pulse until combined and set aside.

In a separate bowl, mix 360 g all purpose flour, pinch of salt, 1/2 tsp baking soda, 12 g (2+1/2 tsp) baking powder, and 1/2 tsp cinnamon powder.

Add the flour mixture into the carrot mixture and process until almost totally combined; do NOT overmix! Finish mixing with a spatula.

Fill half of 12 regular size muffin molds with the batter. If using smaller molds, you can get 13-14 muffins.

Press down one frozen cream cheese filling into each muffin mold, then cover with the remaining muffin batter until the molds are full.

Sprinkle some granulated brown sugar on top (optional).

Bake in a preheated oven (no fan, upper+lower heat) at 210°C for 5 minutes, then turn down the heat to 180°C and bake for about 13 minutes. Do NOT overbake to keep the filling creamy!

Allow to slightly cool down in the pan, then cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens