Carrot Muffins with Cream Cheese Filling

So I recently noticed that whenever I’m extremely happy and satisfied with my day, I go to my kitchen to bake. I made it a golden rule to not bake when I’m mad, because I know that it will not turn out right. I think your emotions emanate to the food that you’re making at that moment. For example, if you’re angry and you’re cooking, there’s a tendency for the food to be overly spiced. So one night, I decided to bake because that was the first day that I got to relax and not worry about a single thing. And because I had positive vibes that night, my carrot muffins turned out to be so moist, and the cream cheese filling was so creamy with the right sweetness. I shared the muffins with my family, and my husband’s co-workers, and they all loved it!

And a bonus: this muffin is great with coffee 🙂

Carrot Muffins with Cream Cheese Filling

adapted from Fix Me A Snack

For the muffins:

1/2 cup all-purpose flour
1/2 cup white whole wheat flour (or all-purpose)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp freshly ground nutmeg
2 eggs, beaten
1/4 cup sugar
1/4 cup brown sugar, packed
1/2 cup canola oil
1 cup finely shredded carrot
1/4 cup raisins, chopped

For the filling:

4 ounces cream cheese, softened
1 large egg yolk
3 tbsp sugar
1/2 tsp vanilla

  1. Preheat oven to 350 degrees Fahrenheit
  2. In a small bowl, make the filling by mixing together the cream cheese, egg yolk, sugar, and vanilla until smooth. Set aside.
  3. In a medium bowl, whisk together the flours, baking powder, baking soda, cinnamon, salt, and nutmeg. Set aside.
  4. In a large bowl, mix together the eggs, sugar, brown sugar, and oil. Stir in the flour mixture until combined. Then add the carrot and raisins. Stir to incorporate.
  5.  Spoon the muffin batter into a well-greased mini muffin pan, filling each cup only half way. Then place one teaspoon of the filling in each cup. Cover the filling with the remaining muffin batter.
  6. Bake for 13-15 minutes or until a toothpick inserted into the center of the largest muffin comes out clean. Cool the muffins in the pan for 5-10 minutes before gently moving them to a cooling rack. Serve. Store in an airtight container for up to 48 hours or freeze in an airtight container in a single layer.

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