Cheesecake Stuffed Carrot Muffins
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.
Servings: 6 muffins
Ingredients
For the Carrot Muffin Batter
- 280 g (2¼ cups) All-purpose Flour, (plain flour)
- 100 g (½ cup) Granulated Sugar, (caster sugar)
- 55 g (¼ cup) Light Brown Sugar
- 1½ teaspoon (1 ½ teaspoon) Baking Powder
- ¼ teaspoon (¼ teaspoon) Baking Soda
- 1½ teaspoon (1 ½ teaspoon) Ground Cinnamon
- ¾ teaspoon (¾ teaspoon) Ground Ginger
- ¾ teaspoon (¾ teaspoon) Salt
- 2 (2 Large) Large Eggs
- 180 ml (¾ cup) Water
- 80 ml (⅓ cup) Vegetable Oil
- 200 g (1 ½ cups) Carrots, (grated)
For the Cheesecake Filling
- 225 g (8 oz) Cream Cheese
- 50 g (¼ cup) Granulated Sugar, (caster sugar)
- ½ teaspoon (½ teaspoon) Vanilla Extract
For the Crumble Topping
- 60 g (½ cup) All-purpose Flour
- 67 g (⅓ cup) Granulated Sugar
- 56 g (½ stick) Unsalted Butter, melted
- ½ teaspoon (½ teaspoon) Ground Cinnamon
- ¼ teaspoon (¼ teaspoon) Salt
Instructions
- 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)