These cheesecake stuffed carrot muffins have a moist, spiced carrot base and are packed full with tangy cheesecake which is actually baked inside the muffins – and the whole thing is topped off with a sweet and crunchy cinnamon crumble topping.
Preheat oven to 375°F / 200°C and line a muffin pan with muffin liners
Make the Crumble Topping
Melt the butter in the microwave
Put all crumble ingredients in a bowl and stir with a fork until combined and crumbly. There should be varying sizes of crumble in here
Make the Cheesecake Filling
Beat the cream cheese, vanilla and sugar until smooth, set aside
Make the Muffin Batter
Whisk together eggs, water and oil
Add dry muffin ingredients and mix together
Mix in the grated carrots
Drop about 1 ½ - 2 tablespoons of batter into each muffin liner to cover the bottom, then place a large heaping tablespoon of cheesecake filling in the middle, try not to let it reach the edges
Cover with more muffin batter so the cases are about ¾ full
Top generously with crumble topping and bake for 20 minutes or until a skewer comes out clean (avoid the cheesecake part when testing)