Carrot Cake Cream Cheese Muffins

Ingredients

• 1/2 cup (113g) unsalted butter, melted & slightly cooled (for the batter)
• 3/4 cup (150g) brown sugar, packed (for the batter)
• 1/4 cup (50g) granulated sugar (for the batter)
• 2 eggs, room temp (for the batter)
• 1 1/2 tsp vanilla extract (for the batter)
• 1/3 cup (80g) full-fat sour cream or Greek yogurt, room temp (for the batter)
• 1 1/4 cups (~150g) finely grated carrots (for the batter)
• 1 2/3 cups (200g) all-purpose flour, spooned & leveled or weighed (don't pack it in) (for the batter)
• 1 tsp baking powder (for the batter)
• 1/2 tsp baking soda (for the batter)
• 1/2 tsp salt (for the batter)
• 1 1/2 tsp cinnamon (for the batter)
• 1/4 tsp nutmeg (for the batter)
• 1/4 tsp ground ginger (for the batter)
• Pinch of cloves (optional) (for the batter)
• 8 oz (226g) cream cheese, softened (for the cream cheese filling)
• 1/4 cup (50g) granulated sugar (for the cream cheese filling)
• 1 tsp vanilla extract (for the cream cheese filling)
• 1 tbsp all-purpose flour (for the cream cheese filling)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin.
2. Make the cream cheese filling by beating the cream cheese and sugar together. Then mix in the vanilla and flour until fully combined. Chill while you make the batter.
3. In a bowl, whisk together the melted butter and both sugars.
4. Add the eggs and vanilla, mix until smooth.
5. Mix in the sour cream and carrots until combined.
6. In a separate bowl whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
7. Gently fold the dry ingredients into the wet ingredients until just combined. Don't over mix.
8. Divide the batter evenly between 12 muffin cups. (~3/4 full)
9. Using a piping bag, pipe the cream cheese mixture into the center of each muffin.
10. Bake for 18-22 minutes until a toothpick inserted comes out clean (check the muffin part, not the cream cheese).
11. Let it cool and enjoy! (I topped them with mini carrot icing decor)