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Carrot Cream Cheese Muffins

from King Arthur Flour

Ingredients

For the filling:

  • 1 8- ounce package cream cheese low-fat is fine
  • ¼ cup sugar
  • dash of vanilla

For the muffins:

  • 2 ¼ cups flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground ginger
  • ¾ teaspoon salt
  • ½ cup sugar
  • ¼ cup brown sugar firmly packed
  • 2 large eggs
  • ¾ cup water
  • ⅓ cup vegetable oil
  • 1 cup grated carrots lightly packed; about 2 large carrots

Instructions

  1. Preheat oven to 400F. Line or grease a 12-cup muffin tin.
  2. To make the filling, microwave the cream cheese in a microwave safe bowl for about 40 seconds on low. Stir in sugar an vanilla. Set aside.
  3. Sift together flour, baking powder, baking soda, cinnamon, ginger, and salt. Set aside.
  4. In the bowl of a mixer, beat together the sugar, brown sugar, eggs, water, and vegetable oil until light. Slowly add in the dry ingredients and beat until just moistened. Add carrots and beat just a couple seconds until the carrots are dispersed.
  5. Put about 2 tablespoons of batter into each muffin cup. Add a heaping tablespoon into the center of each cup. Top with another couple tablespoons of batter, making sure the cream cheese is completely covered.
  6. Bake for about 20 minutes or until golden and a toothpick inserted into the center (of the actual muffin, not cream cheese) comes out clean. Cool completely on a wire rack.
  7. Repeat with remaining batter (or use a second muffin tin if you have it.)