These Cream Cheese-Stuffed Carrot Muffins are the perfect combination of fluffy, spiced carrot batter and a smooth, creamy surprise in the center. Bursting with fresh orange zest and warm cinnamon, these muffins are ideal for breakfast or a snack. The addition of crunchy pecans or walnuts elevates the texture, making each bite delightful!
Preparation Time:
Prep Time: 25 minutes
Cook Time: 18-20 minutes
Total Time: 45 minutes
Ingredients:
For the Cream Cheese Stuffing:
Cream Cheese: 180g (6.3 oz), chilled
Powdered Sugar: 60g (½ cup)
Vanilla Extract: 1 teaspoon
For the Carrot Muffin Batter:
Fresh Carrots: 150g (5.2 oz), peeled and finely grated or processed
Eggs: 2, room temperature
Vanilla Extract: 1½ teaspoons
Orange Zest: From 1 orange
Fresh Orange Juice: 80g (⅓ cup)
Brown Sugar: 200g (1 cup)
Vegetable Oil: 60g (⅓ cup)
Unsalted Butter: 40g (3 tablespoons), melted
Milk: 60g (⅓ cup), room temperature
All-Purpose Flour: 360g (3 cups)
Baking Powder: 12g (2½ teaspoons)
Baking Soda: ½ teaspoon
Salt: ¼ teaspoon
Cinnamon Powder: ½ teaspoon
Chopped Pecans or Walnuts: 55g (½ cup)
Granulated Brown Sugar: For sprinkling on top (optional)
Instructions:
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