Description
Deliciously fluffy muffins infused with carrots and spices, featuring a luscious cheesecake filling.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup vegetable oil
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup crumb topping
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper liners.
- In a large bowl, mix together the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, whisk together vegetable oil, sugar, eggs, and vanilla extract until smooth and airy.
- Gently fold the grated carrots and crushed pineapple into the wet mixture.
- Add the dry ingredients to the wet mixture carefully, stirring just to combine.
- In a small bowl, beat the cream cheese with powdered sugar until smooth for the cheesecake filling.
- Fill each muffin cup halfway with batter, add the cream cheese mixture, then top with more batter.
- Sprinkle the crumb topping over each muffin.
- Bake for 20-25 minutes, testing for doneness with a toothpick.
- Let cool slightly before transferring to a cooling rack.
Notes
For a richer flavor, consider using melted coconut oil instead of vegetable oil. You can also add nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg