Carrot Cake Muffins With a Cheesecake Swirl
This recipe perfectly combines two of my favorite desserts: vanilla cheesecake and carrot cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 jumbo muffins 1x
- Category: Breakfast, Brunch
- Method: Oven
- Cuisine: American
Ingredients
Scale
Muffin Ingredients:
- 2 cups sugar
- 3 eggs
- 1 cup melted butter
- 2 cups finely grated carrots
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 2 1/2 tsp cinnamon
- 1/2 tsp nutmeg
Cheesecake swirl ingredients:
- 8 oz softened cream cheese
- 1 egg yolk
- 1/4 cup sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 350, line the muffins tin with cupcake liners and spray with cooking spray, set aside
- With a mixer combine all the cheesecake swirl ingredients, set aside.
- Mix all the dry muffin ingredients.
- Mix all the wet muffin ingredients.
- Combine dry and wet ingredients.
- Fill the muffin tin and add about a tablespoon* of cheesecake mixture on top of each muffin. Swirl the cheesecake mixture with muffin mixture, just so there is a little overlap between batter and cheesecake.
- Bake for 25-30 minutes, or when the toothpick comes out clean.
- Once muffins are done, let them cool and enjoy!
Notes
*1 tbsp. per muffin provided you are making jumbo sized muffins, use less for smaller size and adjust baking time and temp accordingly.