Cream Cheese Carrot Cake Muffins Recipe
Moist, tender carrot muffins with soft, sweet cream cheese filling.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kingarthurbaking.com.
Cooking tools:
- Muffin tin
- Cookie scoop
- Ramekin
- Grater
- Oven
- Microwave
- Mixing bowl
- Whisk
- Measuring spoon
- Spatula
- Cupcake liner
- Toothpick
- Spoon
Ingredients
- one 8-ounce package cream cheese or Neufchâtel cheese
- 1/4 cup (50g) granulated sugar
- a few drops of King Arthur Fiori di Sicilia, optional but very tasty
- 2 1/4 cups (270g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (99g) granulated sugar
- 1/4 cup (53g) light brown sugar, packed
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 3/4 teaspoon ginger
- 3/4 teaspoon table salt
- 2 large eggs
- 3/4 cup (170g) water
- 1/3 cup (67g) vegetable oil
- 1 cup (135g) grated carrots, lightly packed; about 2 medium-large carrots
- coarse sparkling sugar, optional; for garnish
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